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https://southernturk.versust.com/recipe/maple-miso-eggplant
Printed September 1, 2026

5-Ingredient Magic

Maple Miso Eggplant

Name: Maple Miso Eggplant
Ingredients: 4 Japanese eggplants, halved lengthwise; 4 tablespoons white miso paste; 3 tablespoons maple syrup; 2 tablespoons sesame oil; Sesame seeds for garnish

Japanese eggplant gets scored, brushed with a maple-miso glaze, and roasted until it collapses into creamy sweetness. Fork-tender perfection in one pan.

1 min Mild Rebel 5 ingredients

Ingredients

4 Japanese eggplants, halved lengthwise
4 tablespoons white miso paste
3 tablespoons maple syrup
2 tablespoons sesame oil
Sesame seeds for garnish

Preparation

Scoring the eggplant flesh creates channels for the glaze to penetrate, ensuring every bite is infused with umami-sweet flavor. Japanese eggplants are perfect here—they're tender, creamy, and less bitter than their larger cousins.

Preparation

Preheat oven to 200°C (400°F) and line a baking sheet with parchment.
Score the flesh of each eggplant half in a crosshatch pattern, cutting about halfway through.
Whisk together miso, maple syrup, and sesame oil until smooth.
Brush the glaze generously over the eggplant flesh, making sure it gets into the cuts.
Place cut-side up on the baking sheet and roast for 30-35 minutes until golden and completely tender.
Sprinkle with sesame seeds and serve.

The eggplant should be so tender it can be eaten with a spoon. Serve this over rice or alongside grilled proteins—the glaze is good enough to lick off the pan.

5-Ingredient Magic

Maple Miso Eggplant

July 11, 2026 1 min read Mild Rebel 5 ingredients

Japanese eggplant gets scored, brushed with a maple-miso glaze, and roasted until it collapses into creamy sweetness. Fork-tender perfection in one pan.

Ingredients

0/5 ready

4 Japanese eggplants, halved lengthwise
4 tablespoons white miso paste
3 tablespoons maple syrup
2 tablespoons sesame oil
Sesame seeds for garnish

The Story & Steps

Preparation

Preheat oven to 200°C (400°F) and line a baking sheet with parchment.
Score the flesh of each eggplant half in a crosshatch pattern, cutting about halfway through.
Whisk together miso, maple syrup, and sesame oil until smooth.
Brush the glaze generously over the eggplant flesh, making sure it gets into the cuts.
Place cut-side up on the baking sheet and roast for 30-35 minutes until golden and completely tender.
Sprinkle with sesame seeds and serve.

The eggplant should be so tender it can be eaten with a spoon. Serve this over rice or alongside grilled proteins—the glaze is good enough to lick off the pan.

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