This miso-glazed eggplant dish has a beautiful simplicity and elegance but don't worry, it's very filling! The eggplant is tender and the sauce, made from tahini, garlic, lemon, and rice vinegar, is fresh and flavorful. Add a sprinkle of sesame seeds for added texture.

Miso-Glazed Eggplant [Vegan]






For the Eggplant:

  • 9 ounces eggplant, cut on a diagonal into thick slices
  • 1 1/2-2 tablespoons white miso
  • 2 tablespoons olive oil

For the Sauce:

  • 3 tablespoons tahini paste
  • 1 garlic clove, crushed
  • 1 teaspoon lemon juice
  • 1 teaspoon rice vinegar
  • 1 teaspoon apple syrup or maple syrup
  • 3 tablespoons lukewarm water
  • Sea salt

For Serving:

  • 1 tablespoon toasted sesame seeds (white and black)
  • 3 tablespoons thinly sliced scallions


  1. Preheat the oven to 390°F.
  2. Brush both sides of eggplant slices with oil and place on a parchment paper-lined baking sheet.
  3. Smear top of eggplant slices with a thin layer of miso paste. Roast for about 20 minutes or until the eggplant is slightly browned.
  4. To make the tahini sauce, combine all ingredients in the bowl and mix well using whisker. If mixture is too thick, slowly add more water until it reaches the preferred consistency.
  5. Remove the eggplant from the oven, transfer to a serving plate, drizzle with tahini sauce, scatter with scallions and toasted sesame seeds, and serve.