Eggplant has this wonderful way of soaking up flavor, and when paired with the right sauce, it transforms into something deeply satisfying. This miso peanut eggplant recipe is one of my favorite ways to showcase just how versatile this veggie can be. The eggplants arecoated in a sticky glaze made from miso, peanut butter, soy sauce, maple syrup, and fresh ginger then roasted until tender. The result? A dish that’s equal parts savory, nutty, and a little sweet, with layers of umami in every bite.
What I love most about this recipe is its balance, the creamy roasted eggplant plays perfectly against the rich glaze, while a sprinkle of toasted sesame seeds, fresh cilantro, and thinly sliced serrano peppers adds brightness and just the right kick. It’s a dish that feels special enough for entertaining, but simple enough to pull together on a weeknight.
Whether you’re already a fan of eggplant or looking for a new way to love it, this Umami-Glazed Miso Eggplant is the kind of recipe that will earn a regular spot at your table.
Umami-Glazed Miso Eggplant
Ingredients
- 4 Japanese eggplants
- kosher salt
- 3 tbsp olive oil
- 2 tbsp maple syrup
- 2 tbsp miso paste
- 2 tbsp peanut butter
- 1 tbsp rice wine vinegar
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1 garlic clove grated on a microplane
- 1 tsp freshly grated ginger
- 1 tbsp toasted sesame seeds
- 2 tbsp cilantro finely chopped
- 1 serrano pepper thinly sliced
Instructions
- Preheat your oven to 400°. Slice eggplants in half and use a knife to score them on a bias. Season lightly with kosher salt and arrange on a sheet tray.
- Whisk together olive oil, maple syrup, miso paste, peanut butter, rice wine vinegar, soy sauce, sesame oil, garlic and ginger in a bowl. Divide the sauce and drizzle on your eggplants. Use fingers to help get the sauce down into the grooves.
- Bake in the oven for 40 minutes. Let cool slightly and sprinkle with sesame seeds, cilantro and serrano peppers. Serve immediately.