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Miso Roasted Eggplant

Updated: Jan 26, 2021

Savory, sweet, and umami-packed. This dish will serve 4 large eggplant halves and takes about 45 minutes total.

When we were kids, one of my best friends wanted to name her daughter Aubergine--the french word for eggplant. Isn't it such a better name for eggplant?!

Anyway, I got the inspiration for this recipe from Peachy Keen Momofuku's recipe for Tingly Honey Glazed Eggplant. The methods are all the same, but I sub the tingly salt for sea salt and miso paste and add some sumac at the end for some tartness. The eggplant absorbs all the amazing flavors it's cooked in and has an almost meaty texture.


  1. 2 large italian eggplants - cut in half lengthwise

  2. 1/2 cup olive oil

  3. 4 tablespoons honey

  4. 4 garlic cloves, finely minced

  5. 2 generous tablespoons miso paste (I prefer red miso)

  6. 1/2 teaspoon red pepper flakes (optional)

  7. 1 teaspoon salt, plus more to taste

To garnish: Nori furikake, cured sumac, or lemon wedges


  1. Preheat the oven to 350 degrees Fahrenheit.

  2. In a small bowl, mix the olive oil, honey, minced garlic, miso paste, salt, and red pepper plates and salt into a bowl.

  3. After slicing the eggplant in half length-wise, score the inside into small 1-inch squares about 1/2 deep. Be careful not to pierce the skin!

  4. Slather the miso mixture (gently!) on the eggplant with a spoon or small spatula, getting the good stuff into all the crevices.

  5. Place the eggplants on a baking sheet, making sure they stay securely upright and place in the oven for 25-35 minutes. Anything longer than that will turn it mushy.

  6. Sprinkle with sumac or squeeze lemon!

Pictured above with jasmine rice and blistered shishito peppers.

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