Eat Your Veggies – Miso Eggplant

5 from 1 reviews


  • 3 medium eggplant, cut in half lengthwise
  • avocado oil spray
  • pinch of salt
  • 1/4 cup white miso paste
  • 2 tablespoons maple syrup
  • 1 tablespoon mirin
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon chili onion crunch
  • 2 tablespoons chopped cashews or peanuts
  • 1 teaspoon white sesame seeds
  • 1 teaspoon black sesame seeds


  1. Preheat oven to 400 degrees F.
  2. Cut eggplant in half and cut the eggplant at a diagonal, making sure to not pierce through the skin then repeat going in the opposite direction, creating small squares throughout the eggplant. Spray eggplant with avocado oil spray and sprinkle with a small amount of salt. Place in the oven to bake for 35 minutes.
  3. While the eggplant cooks, in a bowl whisk together miso, maple syrup, mirin, rice wine vinegar, and chili onion crunch.
  4. In a small saucepan over medium heat, add chopped cashews or peanut along with the sesame seeds and cook until slightly brown and fragrant. Set aside.
  5. When the eggplant is done cook, remove from oven and turn oven on broil. Use a basting brush to brush the miso mixture on top of each eggplant. Place back in the oven to cook for 5 more minutes.
  6. Top eggplant with toasted nuts and seeds before serving!

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