Consent Preferences
top of page

Roasted Eggplant with Miso Glaze

  • Writer: Eiten
    Eiten
  • Aug 5
  • 1 min read

Updated: Aug 25

Roasted eggplant with miso is one of my favorite dishes to make in the summer. Quick and easy to bring it all together, even when preparing it for a larger group. Eggplant is the go to in August, but you can easily adapt this recipe by switching out the eggplant for either tofu or konnyaku (a chewy jelly-like cake made from konjac, a type of root vegetable found throughout Asia), either of which are available year round. Either has a neutral flavor that lets the start of the show—the dengaku sauce—shine through. The recipe below is cooked in a pan, but can easily be prepared on an outdoor grill or under a broiler in your oven.


A digital watercolor painting depicts three grilled eggplant halves arranged on a rustic, shallow plate. The eggplants are golden brown and glistening, with visible grill marks and soft, tender flesh. A small, round bowl filled with sweet miso sauce (dengaku) sits to the top left of the plate. The background is a wash of warm, earthy tones, suggesting a simple, natural setting.
Roasted Eggplant with Dengaku Sauce by Eiten Higgins © 2025 Tenzo's Kitchen LLC



Comments

bottom of page