In this recipe, Japanese eggplant and zucchini are coated in a miso glaze. The vegetables are first roasted in the oven until tender, then coated in a sweet umami mixture, and returned to the oven until the glaze begins to caramelize. The roasted vegetables are flavorful on their own, but the glaze adds both taste and a slightly crisp texture that will have you returning to this recipe again and again. Serve these tender veggies on a bed of rice with sautéed greens, to transform them from a side dish to a complete meal.

Miso-Roasted Japanese Eggplant and Zucchini [Vegan]



  • 1 large eggplant cut into 3/4-inch  pieces
  • 1 zucchini, cut into thin sticks
  • 1/2 tablespoon of olive oil
  • Salt, to taste
  • 1 1/2 tablespoons miso
  • 1 tablespoon mirin
  • 1/2 tablespoon sugar
  • 1/2 tablespoon cooking sake
  • 1 tablespoon water


  1. Preheat the oven to 410°F.
  2. Toss the eggplant and zucchini in the oil, arrange it in a single layer in a baking dish, and sprinkle with salt.
  3. Roast for 20 minutes, or until soft and lightly golden.
  4. Mix all of the remaining ingredients until smooth.
  5. Remove the pan from the oven, pour the mixture over the vegetables, and return the pan to the oven for another 10 minutes, until the sauce caramelizes.
  6. Garnish with finely chopped spring onion and toasted sesame seeds.