Baked Miso Eggplant

If you’re new to cooking with eggplants, this recipe is a great place to start. Raw, they have a pretty neutral taste, so they take on other flavours really beautifully — and you simply can’t go wrong with a maple-miso mix!

Preparation time Prep: 10 mins
cook 20 mins
Skill level Easy Peasy

You will need:

  • 2 medium eggplants
  • 1 teaspoon salt
  • 2 tablespoons maple syrup
  • 2 tablespoons white miso paste
  • 2 tablespoons sesame oil (or omit if avoiding oil)
  • 3 cm knob ginger, grated finely (optional)
To serve
  • Green onion, finely chopped
  • Toasted sesame seeds
  • Brown or white rice


  • 1Preheat the oven to 180°C.
  • 2Cut each eggplant in half lengthways and score their flesh in a criss-cross pattern. (Pro tip: the deeper these cuts, the better the marinade will infuse the eggplants!) Place the eggplants on a lined baking tray with the cut side facing up.
  • 3Thoroughly rub the salt into the flesh of each eggplant for a minute or two. Set aside.
  • 4To make the marinade, add the maple syrup, miso paste, ginger and sesame oil to a bowl and mix until smooth.
  • 5Brush the marinade on the flesh of each eggplant making sure it’s all covered — and crevasses filled!
  • 6Bake the eggplant in the oven for 20–25 minutes or until the top is golden brown and the eggplant is tender. (You may need extra time depending on your oven; just aim for the golden brown hue!)
  • 7Sprinkle some green onion and sesame seeds on the eggplants. Serve with hot rice.
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