Miso Glazed Eggplant

Miso Glazed Eggplant

Recipe by Michael Weldon from Farm to Fork

Prep time 10mins

Cook time 25-30mins

  • 2 eggplants, halved lengthways and flesh cut in a cross hatch
  • 3 tablespoons white miso paste
  • 2 tablespoons soy sauce
  • 3 tablespoons mirin
  • 2 tablespoons rice vinegar
  • 1 tablespoon brown Sugar
  • 1 tablespoon maple syrup
  • 2 tablespoons water
  • 1 tablespoon sesame oil
  • 2 spring onions, sliced thinly
  • 50g sesame seeds
  • Steamed rice to serve


  1. Heat an oven to 180 degrees Celsius.
  2. Combine the miso, soy, mirin, rice vinegar, rice vinegar, brown sugar, maple syrup, water and sesame oil. Whisk together until evenly mixed.
  3. Spoon some of the glaze over the cross hatch cut eggplant. Place onto a tray glazed side up and put in oven. Cook for 25-30 minutes, glaze every 10 minutes.
  4. Serve eggplant topped with sesame seeds, spring onions and a drizzle of the remaining glaze over steamed rice.

Cook up a storm with the following RACO kitchen essentials:

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