Why You’ll Love This Recipe
I enjoy making this recipe because it transforms simple eggplants into something truly special. The miso-tahini glaze creates a deep umami flavor that pairs beautifully with the natural sweetness of roasted eggplant. I also like that it’s vegan, easy to adapt, and works as both a main dish or a flavorful side.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 medium eggplants: Choose firm, shiny eggplants for the best flavor and texture.
3 tablespoons miso paste: Red or white miso works well, adding depth to the glaze.
2 tablespoons tahini: This sesame paste brings a creamy richness to the dish.
3 cloves garlic: Minced garlic adds a punch of flavor that complements the miso.
2 tablespoons soy sauce: This adds saltiness and enhances the umami flavor.
1 tablespoon sesame oil: A drizzle of sesame oil gives a nutty aroma and taste.
1 tablespoon honey: For a touch of sweetness, or use maple syrup for a vegan option.
2 green onions: Sliced for garnish, they add a fresh crunch and color.
Olive oil: For brushing the eggplant, helping it roast beautifully.
Salt and pepper: To taste, enhancing the overall flavor of the dish.
Directions
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I wash the eggplants thoroughly and slice them in half lengthwise. I make diagonal cuts into each half without cutting all the way through.
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In a small bowl, I combine miso paste, tahini, garlic, soy sauce, sesame oil, and honey. I mix until smooth, adding a splash of water if needed.
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I preheat the oven to 400°F (200°C). I place the eggplant halves on a baking sheet, brush with olive oil, and season with salt and pepper. I roast them for 25–30 minutes until tender and caramelized.
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I spread the miso glaze generously over the roasted eggplants.
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I return them to the oven for another 5–10 minutes so the glaze can set.
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I finish with a sprinkle of sliced green onions before serving.
Servings and Timing
This recipe makes 4 servings. The prep time is about 15 minutes, and the cook time is around 40 minutes, giving me a total time of 55 minutes.
Variations
I sometimes add chili flakes or sriracha to the glaze for extra heat. When I want a heartier dish, I pair the roasted eggplant with pan-fried tofu or roasted chickpeas. For a gluten-free version, I swap soy sauce with tamari. If I want a nutty crunch, I sprinkle toasted sesame seeds on top before serving.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in the oven at 350°F until warmed through. The eggplant can also be enjoyed cold as part of a salad or grain bowl.
FAQs
Can I make this dish ahead of time?
Yes, I often roast the eggplant ahead and glaze it just before serving.
What type of miso works best?
Both red and white miso work, but red miso gives a stronger, more robust flavor.
Can I grill the eggplant instead of roasting?
Yes, grilling works wonderfully and adds a smoky flavor.
Can I make this recipe without tahini?
Yes, I sometimes substitute with peanut butter or almond butter for a different taste.
How do I keep the eggplant from getting mushy?
I use medium, firm eggplants and avoid over-roasting to maintain structure.
Can I add protein to this recipe?
Yes, tofu, tempeh, or chickpeas go very well with the glaze.
Is this recipe gluten-free?
It can be if I replace soy sauce with tamari or coconut aminos.
Can I use other vegetables with the same glaze?
Yes, I’ve tried it with zucchini, carrots, and mushrooms, and it works great.
What can I serve with this dish?
I like pairing it with rice, quinoa, or a simple green salad.
Can I freeze roasted eggplant?
I don’t recommend freezing as the texture becomes watery when thawed.
Conclusion
This spicy miso tahini eggplant is one of my favorite ways to enjoy eggplant. I love how the savory, creamy glaze transforms it into a bold and satisfying dish. It’s simple enough for a weeknight dinner but flavorful enough to impress guests, making it a recipe I return to often.
