Miso Glazed Eggplant


This is one of my favourite mid-week meals when I'm rushing and need something fuss free. The glaze is delicious on other vegetables like zucchini, sweet potato or sautéed with spinach, also easy to mix through a stir fry. You can adjust the quantity of the recipe and keep a little in a jar in the fridge for quick fix!



2 medium eggplants

2 tablespoons olive oil

freshly cracked pepper

2 tablespoons white miso paste

3 teaspoons sesame oil

2 tablespoons maple syrup or runny honey

3 teaspoons apple cider vinegar 

3 tablespoons soy sauce 


  1. Preheat your oven to 200C.
  2. Take the eggplants and cut them in half length ways. Now using the tip of your knife, gently score the tops in a cross pattern, making sure you don't cut down to the skin. Place them on a baking try, lined with baking paper and brush with the olive oil along with a good amount of cracked pepper. Roast for 15 minutes until softened.
  3. While the eggplants are roasting, mix all the remaining ingredients in a medium bowl until they form a nice silky paste. Remove the eggplant from the oven and generously brush with the glaze. Return to the oven for a further 20 minutes until with glaze is browned and caramelised.
  4. Serve with a simple side salad, some sautéed greens or steamed rice for a more substantial meal.
Sian Redgrave