Japanese Miso Eggplant
Tender roasted Japanese Miso Eggplant coated in a simple shiro miso glaze. Soft, savory-sweet, and effortless—perfect as a side or light main.
2 Servings
Ingredients
- 2 small to medium Japanese eggplants
- 1 1/2 tablespoons shiro white miso
- 1/4 cup water
- Cooking spray or vegetable oil
Instructions
Prepare the Eggplant
- Preheat the oven to 425°F (220°C) and position the rack in the center. Peel the eggplants completely, removing the stems and a thin slice from the bottom. Cut the peeled eggplants into 1 to 1 1/2-inch slices.
Prepare the Miso Mixture
- Place the shiro miso and water into a container with a tight-fitting lid. Mash and stir the mixture with a fork until a smooth, pourable paste forms, similar in consistency to salad dressing.
Coat the Eggplant
- Add the sliced eggplant to the container. Secure the lid and shake for 10–20 seconds, ensuring each piece is evenly coated with the miso mixture.
Roast
- Lightly coat a baking sheet with cooking spray or vegetable oil. Using tongs or a fork, arrange the coated eggplant slices on the sheet, leaving space between pieces. Roast for 20 minutes, or until the eggplant is tender when pierced with a fork.
Serve
- Remove from the oven and serve immediately while hot.
Notes
To make this dish fully gluten-free, substitute gluten-free white miso (shiro miso) that is verified gluten-free. Most miso pastes are naturally gluten-free, but some may contain barley or other gluten ingredients, so confirm labeling before use. The remaining ingredients are naturally gluten-free.