The Super Foodie :: Miso Glazed Eggplant

By Sarah Yates

Miso Glazed Eggplant | A House in the Hills for Camille Styles

When I spotted these tiny eggplants at the farmer’s market, I just knew I had to have them at my next dinner table! Roasted with a sweet miso glaze, they’re as tasty as they are adorable. I prefer chickpea miso but if you can’t find it, a sweet yellow miso will work as well!

In addition to being cute beyond measure, these little gems are known to help prevent cancer and lower cholesterol! They provide Vitamin A, B vitamins, folate and Vitamin C.  They’re also full of potassium, magnesium, calcium and phosphorous, And with only 27 calories in a cup and zero fat, I can’t think of a single reason not to love them!


  • 5 small eggplants
  • 3/4 cup +1 1/2 tablespoons mirin
  • 1 tablespoon sesame oil
  • 2 tablespoons chickpea miso
  • 1 tablespoon coconut sugar
  • 1/8 teaspoon sea salt


  1. Preheat oven to 350 degrees.
  2. In a small mixing bowl combine 1 1/2 tablespoons of mirin and 1 tablespoon sesame oil.
  3. Wash and dry eggplants.  Cut in half and score at a diagonal.
  4. Brush eggplants with sesame/mirin mixture and roast for20 minutes.
  5. In a small mixing bowl combine 3/4 cup mirin, miso, coconut sugar and sea salt.  Brush eggplants with mixture and return to oven.
  6. Roast an additional 20  minutes or until eggplants are soft, brushing with any leftover miso mixture halfway through.
  7. Serve immediately!

Comments (13)

  1. Jessica Rose says:

    Could you do some recipes for people who are cooking for one (themselves!) I would like to start eating better but some recipes…just seem to much hassle. x

    1. Camille Styles says:

      That’s a great idea that I’d love to incorporate, Jessica! Thanks so much for the comment!

    2. sarah says:

      Hi Jessica, I’ll absolutely keep this in mind!

  2. Kat {blueZelia} says:

    What a delicious and healthy recipe! Just add a salad with some protein toppings (cheese, beans or nuts) and you have a complete vegetarian meal!

    1. sarah says:

      Thanks Kat! And you’re right, that’s my kind of meal!!

  3. Supal {chevrons and éclairs} says:

    I would make stuffed aubergine during grad school all the time because eggplant was so widely available in Scotland. Miso?! What a great twist! and I agree with Kat above, you can add a salad and you’re good to go! x

    1. sarah says:

      Thanks Supal! Ooooh, and stuffed eggplant sounds good too!

  4. Molly {Dreams in HD} says:

    oh my gosh these are SO cute! i have never seen mini eggplant but will definitely give this recipe a try with the full-sized version.

    Molly {Dreams in HD}

    1. sarah says:

      Thanks Molly! It may be good to cut the full sized eggplant into quarters. It may not be as pretty but it will taste a lot better if more of the eggplant has the miso glaze!

  5. ashleyandkira says:

    I love miso glazed anything! Such a good flavor, and when serving it at a dinner party it seems so fancy! Great post!

    1. sarah says:

      Thank you! I share that love of miso glazed anything! 🙂

  6. Mike P says:

    Made these the other day, and the flavor was great. Avoid over cooking it, and it’s better to have sufficiently thick slices. I really love these, (but I’m a sucker for miso flavor).

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