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blue and white bowl filled with spicy eggplant

Spicy Miso Eggplant Recipe

Valentina K. Wein
This Spicy Miso Eggplant recipe bursts with delicious Asian flavors. Even if you're a person who doesn't like eggplant, this will turn you!
5 from 5 votes
Prep Time 5 mins
Cook Time 10 mins
Marinating 30 mins
Total Time 45 mins
Course Side Dish
Cuisine Asian
Servings 4
Calories 135 kcal



  • Prep the sauce. In a large mixing bowl, whisk the miso paste with the mirin, soy sauce, chili paste, garlic, ginger and sugar. Set aside.
  • Prep and marinate eggplant. Wash and dry the eggplant, and then cut it into sticks that are about 3-inches long and ½-inch wide. Add them to the sauce as you work, and once all the eggplant has been cut, mix gently to ensure all of it has been evenly coated. Cover the bowl with plastic wrap and let it marinate for about 30 minutes.
  • Cook. 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.
  • Serve. Add a few mint leaves to the eggplant and serve over rice.


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.
Feel free to use any eggplant variety you like.
Calorie count is only an estimate.
Keywords unique vegan sides, Asian side dishes
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