Miso-Glazed Eggplant Steaks (Printable)

Golden roasted eggplant brushed with a silky, umami-packed miso glaze and garnished with green onions and sesame seeds.

# What you 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 or 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 fresh cilantro leaves, optional

# How to make it:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Arrange eggplant slices on the sheet. Brush lightly with sesame oil and sprinkle with salt.
03 - Roast for 20 minutes, flipping halfway through, until eggplant is soft and starting to brown.
04 - Whisk together white miso paste, mirin, soy sauce, maple syrup, sesame oil, rice vinegar, minced garlic, and grated ginger in a small bowl until smooth.
05 - Remove eggplant from oven and brush tops generously with the miso glaze.
06 - Return to oven and roast 8 to 10 additional minutes until glaze is bubbling and caramelized.
07 - Transfer eggplant steaks to plates. Sprinkle with green onions, sesame seeds, and cilantro if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • It tastes restaurant-worthy but comes together faster than ordering takeout, which I discovered on a weeknight when I had actual people coming over.
  • The glaze is the real magic—umami-rich and slightly sweet, it makes eggplant taste nothing like diet food.
  • One pan, minimal cleanup, and it works for vegetarians, vegans with one swap, and people trying to eat more plants without sacrificing flavor.
02 -
  • If your eggplant releases water during cooking, that's normal and actually good—it means the salt is working and the flesh will be tender, not waterlogged.
  • The glaze will continue to thicken as it cools, so don't panic if it looks thin in the oven; it firms up once plated.
  • Don't skip the first roast just to speed things up—eggplant won't soften properly with just the glaze, and you'll end up disappointed.
03 -
  • If your glaze is too thick straight from the bowl, add half a teaspoon of water at a time until it brushes on smoothly without dripping off immediately.
  • Roast all your eggplant slices at once if you can fit them on one sheet—crowding forces them to steam instead of brown, which is the opposite of what you want.
  • Make extra glaze and keep it in the fridge for up to a week; it's incredible spooned over roasted tofu, grilled vegetables, or even plain rice on nights when you need something fast.
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