Eggplant gets transformed in the oven with a fragrant miso glaze scented with ginger, miso, garlic and chile paste. For an impressive finishing touch, complement with Greek yogurt and chopped peanuts., April 2022


Credit: Ali Redmond

Recipe Summary

1 hr
20 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F.

  • Slice eggplants in half lengthwise. Make a few long slices in the eggplant flesh with the tip of a knife, making sure not to pierce the skin. Arrange the halves, cut-sides up, on a large rimmed baking sheet.

  • Combine sesame oil, garlic, ginger, vinegar, miso, maple syrup, sambal oelek and soy sauce in a food processor. Pulse until mostly smooth.

  • Brush the eggplant halves with the glaze; roast until the eggplant is tender, about 40 minutes.

  • Transfer the eggplant halves to a platter. Sprinkle with salt and top with yogurt, peanuts and parsley. Squeeze lemon over the top.

To make ahead

Prepare miso glaze (Step 3); cover and let stand at room temperature for up to 3 hours.


Sambal oelek is a thick Indonesian condiment made with chiles, vinegar and salt that adds a spicy kick to the dressing here. Find it in well-stocked grocery stores or specialty Asian grocery stores. Use the rest of that jar in stir-fries, noodle dishes or in place of your favorite hot sauce.

Nutrition Facts

2 eggplant halves
277 calories; protein 8g; carbohydrates 21g; dietary fiber 7g; sugars 12g; added sugar 3g; fat 20g; saturated fat 3g; mono fat 8g; poly fat 7g; cholesterol 3mg; vitamin a iu 298IU; vitamin b3 niacin 3mg; vitamin c 11mg; vitamin e iu 2IU; folate 69mg; vitamin k 41mg; sodium 325mg; calcium 70mg; iron 1mg; magnesium 54mg; phosphorus 134mg; potassium 665mg; zinc 1mg; omega 6 fatty acid 7g; niacin equivalents 4mg; selenium 5mcg.