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Miso Roasted Eggplant with Turmeric-Tahini Sauce and fresh herbs. This vegan eggplant recipe is packed with anti-inflammatory ingredients and rich, umami flavor.
Umami-rich miso is the perfect match for eggplant and a lovely compliment to nutty tahini.
The flavors here work so beautifully that you could pair this dish with just about any protein—fish, steak, chicken, or tofu.
Upon roasting, eggplant transforms into one of the most tender vegetables with a creamy flesh and satisfying meatiness. Done right, it’s easily one of my favorite bases for meatless dishes.
The sauce combines two of my favorite ingredients (turmeric + tahini) to create a bright, nutty, and wonderfully complex veggie topper.
Though its versatility spans far beyond roasted veggies. It’s worthy of being spooned on everything from grilled fish to salads and grain bowls.
Enjoy this miso eggplant recipe as an appetizer, side dish, or entree. (And use the leftover sauce liberally!)
How to Make Miso Roasted Eggplant
Since eggplant acts like a sponge, salting it prior to roasting helps draw out moisture and firm up the flesh.
Roasting the eggplant at high heat will make the flesh ultra tender while making the skin slightly crispy. 
The Ingredients
- Eggplant: Japanese eggplants work best in this miso eggplant recipe. They should be firm to the touch, with glossy skin and bright green stems. I prefer Japanese eggplants, however globe will also work well.
- Miso Paste: A fermented soybean paste and secret weapon for adding worlds of savory depth to the eggplant. Look for either white or sweet miso paste, which aren’t quite as intense as the darker varieties.
- Rice Vinegar: Made from fermented rice, a.k.a. rice wine, this kind of vinegar has a mild, barely sweet flavor that doesn’t overpower like some of its harsher counterparts.
- Sesame Oil: Look for toasted sesame oil, which has a richer, nuttier flavor.
- Tahini: Tahini adds a toasty, slightly sweet finish and unparalleled creaminess. In terms of brands, Soom is my go-to for its smooth texture and rich, nutty flavor. To try any Soom products for 10% off, enter code ‘dishingouthealth’ at checkout!
- Turmeric: Curcumin, the bright yellow polyphenol compound found in turmeric, has anti-inflammatory and antioxidant effects.
- Sugar: A little sugar helps balance the bitterness of tahini and turmeric in the sauce.
- Herbs: A flurry of fresh herbs create a wonderful counter to the bold sauce. I like a mix of fresh mint and scallions, however you can also use parsley.
The Directions
Step 1: Salt and Score Eggplant
Cut the eggplants in half lengthwise and slice off the tough stem. Use a sharp knife to score flesh of eggplant in a crosshatch design. Salt the eggplant flesh and let sit for 10 minutes.
Meanwhile, preheat oven to 425ºF and line a baking sheet with foil or parchment paper and lightly brush with olive oil.
Step 2: Prepare Turmeric-Tahini Sauce
In a medium bowl, combine tahini, vinegar, turmeric, sugar, ginger, sesame oil, and salt; stir with a whisk. Gradually whisk in up to 2 1/2 Tbsp. warm water to reach desired consistency.
Step 3: Roast and Glaze Eggplant
Blot the eggplant flesh with paper towels and arrange cut side down on prepared baking sheet. Roast for 20 minutes, until the skin begins to shrivel. Remove from the oven and carefully flip the eggplants over. Turn the broiler to HIGH.
Prepare miso glaze by combining miso paste, rice vinegar, sesame oil, and honey in a small bowl. Add 2 tsp. hot water to help mix until smooth.
Brush the eggplants with miso glaze and place under the broiler, about 5 inches from the heat, and broil for about 3 minutes, or until the glaze caramelizes.
Step 4: Assemble Miso Roasted Eggplant
Arrange eggplant on a serving platter and drizzle sauce overtop. Scatter fresh mint and scallions overtop, and garnish with toasted sesame seeds. To serve, cut the eggplant halves on the diagonal into 1-1/2 to 2-inch pieces.
Make-Ahead and Storage Tips:
- Make-Ahead: Prepare Turmeric-Tahini Sauce up to 3 days ahead. Store in the refrigerator until ready to use.
- Store: Place leftover eggplant in an airtight storage container in the refrigerator for up to 4 days. I suggest storing your toppings/garnishes separately, as the herbs won’t stay crisp after being refrigerated and reheated.
- Reheat: Gently rewarm the eggplant (without sauce/garnishes, if possible) on a baking sheet in the oven at 350ºF. Once warm, drizzle sauce overtop, and top with fresh herbs.
More Eggplant Recipes to Try
Skillet Eggplant Parmesan
Lentil Stuffed Eggplant with Cardamom Sauce
Grilled Eggplant with Harissa-Tahini Sauce
If you give this miso eggplant recipe a try, snap a pic and tag #dishingouthealth so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review!
Lastly, follow along on Facebook and Pinterest for the latest recipe updates.
Miso-Roasted Eggplant with Turmeric-Tahini Sauce
Equipment
- Large baking sheet
- Mixing bowls
Ingredients
- 1 1/2 lbs. Japanese eggplant (about 6 total) (or 2 medium globe eggplants)
- 1/2 tsp. kosher salt
- 1 to 2 Tbsp. extra-virgin olive oil
- 3 Tbsp. white miso paste
- 2 tsp. rice vinegar
- 1 tsp. toasted sesame oil
- 1 tsp. honey
- 1/3 cup torn mint leaves
- 1/4 cup sliced scallions
- Toasted sesame seeds for garnish
Turmeric-Tahini Sauce
- 2 Tbsp. tahini
- 1 Tbsp. rice vinegar
- 3/4 tsp. granulated sugar
- 3/4 tsp. ground turmeric
- 1/2 tsp. toasted sesame oil
- 1/2 tsp. grated fresh ginger
- 1/4 tsp. kosher salt
Instructions
- Cut the eggplants in half lengthwise and slice off the tough stem. (Note: if using globe eggplants, slice them lengthwise into thirds.) Use a sharp knife to score flesh of eggplant in a crosshatch design. Salt the eggplant flesh and let sit for 10 minutes.Meanwhile, preheat oven to 425ºF and line a baking sheet with foil or parchment paper and brush with olive oil.Prepare miso glaze by combining miso paste, rice vinegar, sesame oil, and honey in a small bowl. Add 2 tsp. hot water to help mix until smooth. Set aside.
- Blot the eggplant flesh with paper towels and arrange cut side down on prepared baking sheet. Roast for 20 minutes, until the skin begins to shrivel. Remove from the oven and carefully flip the eggplants over. Turn the broiler to HIGH.Brush the eggplants with miso glaze and place under the broiler, about 5 inches from the heat, and broil for about 3 minutes, or until the glaze caramelizes.
- Meanwhile, prepare Turmeric-Tahini Sauce by combining tahini, rice vinegar, sugar, turmeric, ginger, sesame oil, and salt; stir with a whisk. Gradually whisk in up to 2 Tbsp. warm water to thin out sauce to desired consistency.
- Arrange eggplant on a serving platter and drizzle sauce overtop. Scatter fresh mint and scallions overtop, and garnish with toasted sesame seeds. To serve, cut the eggplant halves on the diagonal into 1-1/2 to 2-inch pieces.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
