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Plated spicy miso eggplant. Shot is at an angle.

Spicy Miso Eggplant

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Side Dish
  • Cuisine: Japanese


This spicy miso eggplant is full of umami flavor and a hint of sweetness. A delicious compliment to any bowl and super quick and easy to prep in the oven.


  • 1 medium eggplant
  • 2 tbsp soy sauce or tamari
  • 1 tsp miso paste
  • 1 tbsp rice wine vinegar
  • 1 1/2 tbsp maple syrup
  • 1 tsp garlic chili sauce


  1. Set oven to 375F.
  2. Prepare eggplant by removing cap with a knife. Then, cut eggplant directly in half lengthwise and then cut each side in half.
  3. Fill a medium bowl or dish with salted water and submerge eggplant pieces under water for about 10 minutes.
  4. Whisk together remaining ingredients until miso is fully dissolved then set aside.
  5. Remove eggplant from salt water bath and score it in a cross hatch pattern then place on a lined baking sheet, flesh facing up.
  6. Using sauce, brush or laddle on a small amount over top the eggplant, making sure that sauce gets in between the cuts on the surface.
  7. Reserve sauce on the side for basting. Take tray of eggplant and place in the oven for 8 minutes.
  8. Pull eggplant out and baste again with the miso sauce. Place eggplant back in the oven for another 6-8 minutes.
  9. Remove eggplant for a final time and baste. Place eggplant back in the oven for another 4-5 minutes or until middle of eggplant is soft.
  10. Brush eggplant slices with additional sauce as desired. Carefully transfer eggplant to a serving plate and enjoy as desired.


  • Cooking time will depend on thickness of eggplant. If eggplant is thinner or smaller, it might not require the 3rd baking time and cook a little faster. Adjust based on eggplant. 
  • Perfect to pair with rice or ramen noodles as desired. For additional balance, try also including a good source of protein.