Roasted Miso Eggplant

This Roasted Miso Eggplant is the perfect meatless Monday meal that is quick and ready in under 30 minutes. It’s gluten-free, vegan, and dairy-free.

Roasted Miso Eggplant

One of my family’s favorite salmon dish that I make for them is a delicious Miso Salmon. It’s so flavorful that they literally gobble it up. I, of course, am ALWAYS up for a Miso Cod from any Japanese restaurant. It’s got this delicious tangy flavor that’s so hard to describe but so good if you haven’t had it.

Now that it’s eggplant season, it’s time to think of new and exciting ways to eat this delicious veggie. So, I combines my love for miso and eggplant and married the two together. Enter this amazing Roasted Miso Eggplant.

Here’s what’s great about this recipe. It bakes in the oven for 20 minutes. Yes!!! Take 5-10 minutes to prep and in the oven it goes to cook and caramelize. It’s also vegan, gluten-free, and dairy-free. It’s perfect for meatless Monday’s or any day of the week especially ones you’re short on time from.

I used Chinese eggplant since that was the closest thing I could find to Japanese eggplant. So either one would work perfectly for this dish. If you find Japanese, use that over the other but seriously, both are so similar looking. Slice them lengthwise, score the flesh slightly with a knife and top it with the miso dressing. Bake it on the over and viola. Dinner will be ready in 20.

Roasted Miso Eggplant

I actually recipe tested this recipe with all three types of miso (chickpea, red, and white), so whatever you find at the grocery store will work great. If you prefer to not use Sake, which is a Japanese wine, use mirin which is a Japanese cooking wine and can be found at almost all grocery stores.

Now for some freshness…Pomegranate and cilantro. With a hot dish rich in flavor, I wanted to add a hint of freshness in to the meal. I chose pomegranate because it’s in season and combines well with the miso and eggplant. Then add some scallions and cilantro to really help brighten the meal throughout each bite.

If you’re an eggplant lover like myself, this dish is for YOU! A great elegant meal that’ll look like you worked all day in the kitchen. SHHH! No one has to know.

Related Blog Post:

XO,

Natalie

Roasted Miso Eggplant

Roasted Miso Eggplant

Roasted Miso Eggplant

This easy roasted miso eggplant will have dinner ready in 20 minutes with minimal cleanup after.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Servings 4

Ingredients
  

  • 3 Japanese eggplant or Chinese eggplant
  • 1/4 cup chickpea miso or even red or white miso would be great
  • 2 tbsp coconut aminos
  • 2 tbsp sesame oil
  • 1/2 tsp rice wine vinegar
  • 1 tbsp honey
  • 1 tsp grated ginger
  • 1 tsp or sake or mirin
  • 3 tsp fresh lime juice
  • 1/4 cup pomegranate seeds
  • 1-2 scallions sliced
  • 2 tbsp chopped cilantro

Instructions
 

  • Preheat the oven to 425
  • Slice the eggplant in half lengthwise, score the flesh with a knife, and season with salt and pepper
  • In a small bowl whisk together the miso, coconut aminos, sesame oil, rice wine vinegar, honey, ginger, sake, and lime juice.
  • Spoon and rub the miso onto each eggplant and roast in the oven for 20 minutes.
  • Remove from the oven once cooked and top with pomegranate seeds, cilantro, and scallions.
  • Serve over rice and veggies of choice.