Roasted Eggplant with Miso and Sesame Seeds is a flavorful dish featuring tender roasted eggplant coated in a savory-sweet miso glaze, caramelized to perfection, and finished with toasted sesame seeds for added texture and depth.

Ingredients

For the Eggplant

2 large eggplants, cut into thick rounds or lengthwise halves

2 tbsp olive oil (or sesame oil for extra flavor)

1/2 tsp salt

1/4 tsp black pepper

For the Miso Glaze

3 tbsp white miso paste

2 tbsp soy sauce (or tamari for gluten-free)

2 tbsp honey (or maple syrup for a vegan option)

1 tbsp rice vinegar

1 tbsp toasted sesame oil

1 tsp grated ginger

1 clove garlic, minced

1-2 tbsp water (adjust for consistency)

For Garnishing

2 tbsp toasted sesame seeds (white and black mix for color)

2 tbsp finely chopped green onions

1 tbsp crushed roasted peanuts (optional)

1/2 tsp red pepper flakes (optional, for a spicy kick)

1 tbsp fresh cilantro or shiso leaves, chopped (optional)

Instructions

Step 1: Prepare the Eggplant

1. Preheat your oven to 400°F (200°C).

2. Slice the eggplants into 1/2-inch thick rounds or cut them in half lengthwise.

3. Score the flesh in a crosshatch pattern if using halves—this helps absorb the glaze.

4. Brush both sides with olive oil and season with salt and pepper.

5. Arrange them cut-side up on a lined baking sheet.

Step 2: Roast the Eggplant

1. Place the eggplants in the oven and roast for 20-25 minutes until they become soft and slightly golden.

2. While roasting, prepare the miso glaze.

Step 3: Make the Miso Glaze

1. In a small bowl, whisk together:

Miso paste

Soy sauce

Honey (or maple syrup)

Rice vinegar

Sesame oil

Grated ginger

Minced garlic

1 tbsp water (add more if needed for a smooth texture)

2. Mix until smooth and slightly runny.

Step 4: Glaze and Finish Roasting

1. Remove the eggplant from the oven. Brush a generous layer of miso glaze over the top.

2. Return to the oven and roast for another 8-10 minutes until caramelized.

3. For extra depth, broil on high for the last 2 minutes, keeping a close eye to avoid burning.

Step 5: Garnish and Serve

1. Sprinkle with toasted sesame seeds.

2. Add chopped green onions and crushed peanuts (if using).

3. For spice lovers, sprinkle a pinch of red pepper flakes.

4. Garnish with fresh cilantro or shiso leaves for an herbal touch.

Serving Suggestions

Serve hot with steamed jasmine rice or quinoa.

Enjoy as a side dish with grilled tofu or salmon.

Add to a bowl of soba noodles for a heartier meal.

Pro Tips for Better Flavor Over Time

1. Marinate Eggplant: For a deeper flavor, brush the miso glaze on raw eggplant and let it sit for 20-30 minutes before roasting.

2. Double Roast: Roast once at low heat (350°F/175°C) for 30 minutes, cool, then roast again at higher heat (425°F/220°C) for 10 minutes for extra caramelization.

3. Add Smokiness: Grill the eggplant over an open flame for 1-2 minutes per side after roasting for a smoky flavor.

4. Ferment the Miso Glaze: Let the mixed miso glaze sit at room temperature for a few hours to develop deeper umami flavors before using.

This version enhances the original recipe with richer flavors, more caramelization, and better textural contrast over time.