Ginger Miso Roasted Eggplant – a simple & super easy creamy roasted eggplant side dish recipe with a majorly flavorful ginger miso glaze.
Let me tell you, eggplant has certainly given me a run for my money. I’ve cooked with it several times and it has typically (up until now) left me less than thrilled. The best recipe for success was always eggplant Parmesan, but every other time I’ve eaten eggplant, it just didn’t hit the right taste buds.
Have you ever had those bites of eggplant that were just squeaky and spongy? I always wondered, am I weird for not liking it that way? Is is supposed to be so squeaky with every bite?
I didn’t give up though. I kept working with eggplant, trying it different ways until I discovered the secret. Cook it a tad longer!
And if you’re like me and don’t care for that spongy texture, don’t fret! This sponginess is usually caused by not cooking it long enough.
Adding a flavorful glaze doesn’t hurt either 😉 Oh and by the way, said flavorful sauce also contains beneficial bacteria for a healthy gut!
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How to make tasty eggplant
Eggplant (also called aubergine) is technically a fruit, and enjoys membership of the nightshade family, along with tomatoes, potatoes and peppers. It’s generally available all year, but the peak season July through October.
Make sure your eggplant is as fresh as possible. This will help reduce any bitterness it may contain. Also, look for eggplant that has a firm and shiny. Avoid those that appear withered, bruised, or discolored. I generally like to go for other varieties too, including Chinese or Thai eggplant which are generally smaller than your typical globe eggplant.
I like to leave the skin on, especially when using Asian eggplant, as the skin is usually more tender AND it gives us extra fiber and nutrients. Extra benefits without extra work.
I was blown away by the creamy, dreamy texture and the punch of flavor of these roasted eggplant. They make for a super simple vegan side dish that will compliment just about any Asian meal.
Ready to make them? Let’s do it!
1 – Preheat your oven to 400 degrees F and slice your eggplant in half lengthwise. Coat both sides of each eggplant with oil (I used coconut oil, but olive oil or another neutral oil would also work).
3 – While the eggplant is in the oven, create the sauce: in a small bowl, combine miso, rice vinegar, soy sauce, honey and grated ginger. Stir until combined and smooth.
4 – Remove the eggplant from the oven and brush on the sauce to fully coat the top of the eggplant. Return the pan of eggplant back to the oven and broil for 5-10 minutes, or until the top of the eggplant is just starting to char. Keep a close eye on them so they don’t burn!
5 – Serve: Remove from the oven, top with sesame seeds, sliced green onions and a sprinkle of red pepper flakes. Enjoy!
Ginger Miso Roasted Eggplant: Tips, Tricks and Tools
Leftover miso sauce? Thin it out with a little bit of water and use as a dressing for a cabbage slaw or as a flavorful sauce over chicken.
While this eggplant recipe is healthy, make it a complete and balanced meal by adding a lean protein, a side of whole grains and a healthy fat. Try it with sesame soba noodles and crispy baked tofu or brown rice, roasted broccoli and soy sauce glazed salmon.
We hope you love these Ginger Miso Roasted Eggplant
- A quick, simple side dish, that’s the perfect addition for just about any asian-inspired meal
- Packed with pre- and probiotic-rich foods for a healthy gut
Did you enjoy these Ginger Miso Roasted Eggplant as much as we do?
Comment below! And rate the recipe to let us know how it turned out! Not cooking it today? Save this Ginger Miso Roasted Eggplant recipe for later by pinning it to your Side Dish Recipes Board and make sure to tag us at The Crooked Carrot Instagram to show us your Ginger Miso Roasted Eggplant creations!
“The way to get started is to quit talking and begin doing.” – Walt Disney
Ginger Miso Roasted Eggplant
- 6 Chinese eggplant cut in half lengthwise
- 2 tablespoons coconut oil
Ginger Miso Sauce
- 1 tablespoon rice vinegar
- 1/3 cup miso
- 1 teaspoon soy sauce or coconut aminos/tamari/soy sauce alternative
- 1 teaspoon honey Vegan? Use maple syrup
- 1 1-inch knob ginger grated
- sesame seeds for garnish
- red pepper flakes for garnish
- green onions for garnish
- Preheat oven to 400 degrees F.
- Coat eggplant in oil (coconut/olive/neutral oil), and roast for about 20 minutes or until the flesh is creamy and soft.
- While the eggplant is roasting, prepare the sauce. Combine the miso, rice vinegar, soy sauce, honey and grated ginger and stir until smooth.
- Remove the eggplant from the oven and spread the miso sauce on top of each eggplant half. Broil for another 5-10 minutes or until slightly charred. Keep an eye on it so it doesn’t burn!
- Serve: Top with sesame seeds, a drizzle of the ginger miso sauce, green onions and a sprinkle of red pepper flakes. Enjoy!
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