Miso eggplant is a flavorful, simple side dish that’s ready in minutes. Oven-roasted eggplant rounds are finished with a bright miso sauce made from miso paste, lime juice, seasoned rice vinegar, fresh ginger and a little water for a silky finish.
Eggplant’s mild flavor and tender texture make it one of those vegetables that’s easy to love. If you’ve avoided cooking eggplant because of the old advice to salt and wait, you can relax: salting can help in some situations (for very old or especially bitter fruit or if frying), but it isn’t required for most fresh eggplants. Skipping the step makes this dish quicker without sacrificing taste.
If you enjoy this recipe, try our chickpea salad with grilled eggplant for another simple, satisfying eggplant dish.
Why you’ll love this miso eggplant
- Fast and easy to prepare — just roast and whisk a quick sauce.
- The miso sauce balances savory umami with bright lime and tangy rice vinegar.
- Eggplant is nutrient-rich and high in antioxidants; paired with probiotic-friendly miso, this makes a flavorful, wholesome side.
How to make miso eggplant
Preheat the oven to 425°F. Slice the eggplant into 1/2-inch rounds, arrange them in a single layer on a baking sheet and brush both sides with olive oil. Don’t crowd the pan — give the slices room to roast rather than steam.
Roast for 12–15 minutes, flipping once about halfway through. The eggplant is done when it’s soft and beginning to turn golden.
While the eggplant roasts, whisk the miso paste with water until smooth, then add seasoned rice vinegar, minced fresh ginger and the juice of a lime. Adjust the water to reach a pourable consistency.
When the eggplant is finished, transfer the rounds to a serving plate and drizzle with the miso dressing. Garnish with sliced scallions and sesame seeds if desired.
Dietary considerations and accommodations
This miso eggplant suits many diets:
- Vegan and vegetarian
- Clean eating
- Whole30 (use compliant miso alternative if needed)
- Keto-friendly
- Gluten-free and dairy-free (use gluten-free miso)
Follow us on Pinterest for more fresh and tasty recipe ideas.
Want more recipes? Sign up for our newsletter to get new recipes delivered to your inbox, follow us on Instagram, or like our Facebook page.
More recipes you’ll love
If you like this miso eggplant, you might also enjoy these side dishes:
- Crispy oven fries
- Potato and beet boulangere
- Garlic parmesan asparagus
If you make this recipe, we’d love to see it! Tag us on Instagram @loveandgoodstuff. Loved it? Don’t forget to rate it below!
Print Recipe
Miso eggplant
Equipment
Ingredients:
- 1 eggplant – cut into ½” rounds
- 2 Tablespoons olive oil
- sea salt and pepper, to taste
- 1.5 Tablespoons miso paste
- 1.5 Tablespoons water
- ½ Tablespoon seasoned rice vinegar
- ½ teaspoon minced fresh ginger
- Juice of ¼ lime
- 1 scallion, sliced
Instructions
- Heat your oven to 425°F.
- Brush the eggplant slices with olive oil, season with salt and pepper, and arrange in a single layer on a parchment-lined baking sheet.
- Roast for 12–15 minutes, flipping once about halfway through, until tender and lightly golden.
- Whisk the miso paste with water until smooth. Stir in the seasoned rice vinegar, minced ginger and lime juice.
- Drizzle the miso sauce over the roasted eggplant and garnish with sliced scallion. Serve warm.
Nutrition
Carbohydrates: 9 g
Protein: 2 g
Fat: 8 g
Sodium: 241 mg
Fiber: 4 g
*Nutritional information is an estimate and may not be 100% accurate.
Tried this recipe?
Mention @loveandgoodstuff or tag #loveandgoodstuff on Instagram!