Miso Glazed Eggplant With Ginger

Try this fresh twist on Nasu Dengaku, the Japanese Miso Glazed Eggplant! Tender eggplant is brushed with sesame oil, coated in a sweet-savory glaze of miso, maple syrup, mirin, and garlic, and a zing of fresh ginger. Plant-based, crispy, caramelized, and melt-in-your-mouth delicious!

Table of Contents

Why you should try this recipe

This glaze is what makes the eggplant truly shine! The blend of miso, maple syrup, mirin, garlic, and ginger creates a rich, satisfying mix of sweet and savory flavors.
Crispy and nutty – The sesame oil gives the flesh a tender, nutty richness, while the miso-ginger glaze creates a crispy, caramelized crust. Yum!
Vegan, healthy, and delicious – This recipe is 100% plant-based, full of nutrients and filling, served with my Oven-Baked Coconut Rice, Red Cabbage Slaw, or just a steaming bowl of rice.

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The ingredients you’ll need

cilantro, mirin, white miso, sesame oil, garlic, ginger, maple syrup, sesame seeds and eggplants.

Eggplants – I used regular eggplants because they’re the easiest to find where I am, but if you can get your hands on Japanese eggplants, they’d work great too!
Miso – I like using white miso (also known as “shiro miso”) because it’s fermented for a shorter time, giving it a milder and sweeter flavor. But don’t worry if you only have red miso (“aka miso”) —it’s great too! If you’re looking for more ways to use white miso, check out my recipes for Vegetarian Dumpling Soup or Sesame Chili Egg Ramen.
Mirin – is a sweet Japanese rice wine with a slightly syrupy texture that’s often used for seasoning and glazing. It adds a nice touch of sweetness that pairs amazingly well with the saltiness of miso. And if you don’t have mirin, you can always use saké as a stand-in!
Maple syrup – adds a rich toffee flavor to the glaze. If you prefer, you can swap it out for your favorite sweetener like honey, agave syrup, or brown sugar.

Optional toppings

Scallion – brings a bright, peppery flavor to the glazed eggplants.
Cilantro – enhances the dish with its citrusy, fresh taste.
Sesame seeds – add extra nuttiness and texture. I used a mix of white and black sesame seeds, but any variety works.

(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)

Love eggplant? 🍆 Check out my Mutabbal (Middle Eastern Eggplant Dip) or Eggplant Rollatini!

How to make Miso Glazed Eggplant?

(Note: please see the recipe card below for the complete written instructions and measurements.)

hands with a kitchen knife scoring half a eggplant.

Step 1. Preheat the oven to 390°F (200°C). Rinse the eggplant thoroughly under cold water, then pat dry. Slice the eggplant in half lengthwise, and use a sharp knife to score the flesh into ½-inch (1 cm) cubes, being careful not to cut through the skin.

hand brushing toasted sesame oil over scored eggplant.

Step 2. Brush the eggplant with toasted sesame oil and bake for 15 minutes.

Step 3. Meanwhile, prepare the glaze. In a bowl, combine the miso, mirin, maple syrup, garlic, and ginger. Stir until well mixed.

hand spreading ginger miso glaze on top of scored cooked eggplant.

Step 4. Remove the eggplant from the oven and spread the glaze evenly over the top.

cooked miso glazed eggplant with ginger just out of the oven.

Step 5. Return the eggplant to the oven and bake for another 25 minutes, or until it is golden brown and lightly charred.

miso glazed eggplant topped with scallion, sesame seeds and cilantro in a black plate.

Step 6. Serve immediately, sprinkled with sesame seeds, optional thinly chopped scallion, and cilantro.

Nim Keys – Useful Tips

Halving the eggplant and scoring the flesh with a sharp knife (without cutting through the skin) ensures even cooking and makes it easier to eat with chopsticks or a fork and knife.
Cooking the eggplant in two stages ensures it’s perfectly tender. The first 15 minutes allow it to soften; adding the glaze too early would cause it to burn while leaving the eggplant undercooked. This method keeps the eggplant tender and the glaze sticky and slightly charred for optimal flavor.

Wine Pairing🍷

RIESLING

I recommend an off-dry Riesling for this recipe. Riesling can be made in a wide range of sweetness levels (from bone-dry to sweet). Make sure to check the label or ask your wine shop to identify the sweetness level of the wine.

Riesling’s apricot and citrus notes complement the refreshing taste of ginger while balancing the saltiness and umami of the miso glazed eggplant

WINE APPELLATION SUGGESTIONS

Riesling from Mosel (Germany)
Riesling from the Finger Lakes District (New York State, United States)
Riesling from Clare or Eden Valley (Australia)

chopsticks holding a piece of miso glazed eggplant.

Recipe FAQs

What to serve with Miso Glazed Eggplant?

I love serving it with Coconut Rice, Hibachi Fried Rice or a simple bowl of steamed rice. Korean Cucumber Salad (Oi Muchim) adds a nice spicy yet refreshing kick, served as a side dish.

Can I reheat Miso Glazed Eggplant?

Enjoy this dish fresh, as it will become soggy when stored. If needed, discard excess water and reheat in a 390°F (200°C) oven for 15-20 minutes until crispy.

I don’t like ginger, can I leave it out?

Absolutely! The recipe is still delicious without ginger.