Miso Glazed Eggplant Steaks (Printable Page)

Roasted eggplant slices brushed with a silky miso glaze, delivering tender texture and bold umami notes.

# What You'll Need:

→ Eggplant

01 - 2 large eggplants, cut into 1-inch thick rounds

→ Miso Glaze

02 - 3 tablespoons white miso paste
03 - 2 tablespoons mirin or dry sherry
04 - 1 tablespoon soy sauce, tamari for gluten-free
05 - 1 tablespoon maple syrup or honey
06 - 1 tablespoon sesame oil
07 - 1 teaspoon rice vinegar
08 - 1 garlic clove, minced
09 - 1 teaspoon freshly grated ginger

→ Garnish

10 - 2 green onions, thinly sliced
11 - 1 tablespoon toasted sesame seeds
12 - 1 small handful fresh cilantro leaves, optional

# Step-by-Step Guide:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Arrange eggplant slices on the sheet, brush lightly with sesame oil, and sprinkle with salt.
02 - Roast eggplant for 20 minutes, flipping halfway through, until soft and beginning to brown.
03 - While eggplant roasts, whisk together white miso paste, mirin, soy sauce, maple syrup, sesame oil, rice vinegar, minced garlic, and grated ginger in a small bowl until well combined.
04 - Remove eggplant from oven and brush tops generously with miso glaze. Return to oven and roast 8-10 minutes until glaze bubbles and caramelizes.
05 - Transfer eggplant steaks to serving plates. Sprinkle with sliced green onions, toasted sesame seeds, and cilantro if desired. Serve immediately.

# Expert Tips:

01 -
  • Rich umami flavor from white miso and soy sauce.
  • Silky, tender texture that mimics a hearty steak.
  • Quick preparation and simple roasting technique.
  • Naturally dairy-free and easily made vegan or gluten-free.
02 -
  • Ensure eggplant slices are a uniform 1-inch thickness for even cooking.
  • Whisk the glaze until completely smooth to avoid miso clumps.
  • Wait until the glaze is bubbling and slightly darkened for the best caramelization.
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