Spicy Miso Glazed Eggplant Recipe

Spicy Miso Glazed Eggplant Recipe

Eggplant simply doesn’t get much better than it does in this Spicy Miso Glazed Eggplant recipe.

Course Side Dish
Cuisine Asian
Keyword Asian side dishes, unique vegan sides
Prep Time 5 minutes
Cook Time 10 minutes
Marinating 30 minutes
Total Time 45 minutes
Servings 4
Calories 135 kcal
Author Valentina K. Wein



  1. In a large mixing bowl, whisk the miso paste with the mirin, soy sauce, chili paste, garlic, ginger and sugar. Set aside.
  2. Wash and dry the eggplant, and then cut it into sticks that are about 3-inches long and 1/2-inch wide. Add them to the marinade as you work, and once all the eggplant has been cut, mix gently to ensure all of it has been evenly coated with the marinade. (It's a thick marinade, so there shouldn't be to much excess at the bottom of the bowl.) Cover the bowl with plastic wrap and let it marinade for about 30 minutes.
  3. Coat a large sauté pan with the oil and place it over medium-high heat. Once it's very hot, add the marinated eggplant. It should sizzle immediately -- if it doesn't, wait until the pan is hot enough! Brown the eggplant on all sides. This should take a couple of minutes. Then reduce the heat to medium low, and cook just until the eggplant is soft, about another 6 minutes. Deglaze the pan with the sherry and cook just until most of the liquid is absorbed, about 30 seconds or so.
  4. Add a few mint leaves to the eggplant and serve over rice.

Recipe Notes

If you're not sure how much heat you want, don't add the chili paste to the marinade -- wait until you've finished sauteéing and season to taste with it then.