Miso Glazed Eggplant Steaks (Printable Version)

Golden roasted eggplant with caramelized miso glaze for a silky, umami-packed vegetarian main.

# What You'll Need:

→ Eggplant

01 - 2 large eggplants, cut into 1-inch thick rounds

→ Miso Glaze

02 - 3 tablespoons white miso paste
03 - 2 tablespoons mirin or dry sherry
04 - 1 tablespoon soy sauce (use tamari for gluten-free)
05 - 1 tablespoon maple syrup or honey
06 - 1 tablespoon sesame oil
07 - 1 teaspoon rice vinegar
08 - 1 garlic clove, minced
09 - 1 teaspoon freshly grated ginger

→ Garnish

10 - 2 green onions, thinly sliced
11 - 1 tablespoon toasted sesame seeds
12 - 1 small handful cilantro leaves, optional

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Arrange eggplant slices on prepared baking sheet. Brush lightly with sesame oil and sprinkle with salt.
03 - Roast eggplant for 20 minutes, flipping halfway through, until soft and lightly browned.
04 - While eggplant roasts, whisk together white miso paste, mirin, soy sauce, maple syrup, sesame oil, rice vinegar, minced garlic, and ginger in a small bowl until smooth.
05 - Remove eggplant from oven and brush tops generously with miso glaze mixture.
06 - Return to oven and roast 8 to 10 minutes until glaze bubbles and caramelizes.
07 - Transfer eggplant steaks to serving plates. Top with sliced green onions, toasted sesame seeds, and cilantro if desired. Serve immediately.

# Additional Tips::

01 -
  • It tastes like you spent hours in the kitchen, but it comes together in under an hour with minimal effort.
  • The miso glaze is addictive in a way that makes vegetarian cooking feel like a choice, not a compromise.
  • It's genuinely impressive enough to serve guests but simple enough to make on a random Tuesday when you want something that feels special.
02 -
  • Don't skip the initial roast before glazing—the eggplant needs to be mostly cooked and tender, or the glaze will just slide off and the texture will disappoint.
  • Flip the eggplant slices halfway through the first roast; they won't brown evenly otherwise and you'll end up with soggy bottoms.
03 -
  • Prep your eggplant right before roasting; if you cut it too far ahead, it'll oxidize and turn brown.
  • Save any leftover glaze in a jar in the fridge—it keeps for a week and is incredible on roasted vegetables, stirred into mayo, or brushed on grilled fish.
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