Broiled Miso Eggplant | Cook for Your Life
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Broiled Miso Eggplant

Rated 5 out of 5
5 out of 5 stars (based on 5 reviews)

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 9 ingredients

This Broiled Miso Eggplant is a seriously delicious, nourishing, salty-sweet Japanese dish that has long been one of my favorites. In Japan, eggplant is considered a cooling food, and is eaten all through the steamy...


  • 2 small Asian eggplants, halved lengthwise (See Ann’s Tips)
  • ½ teaspoon canola or grape seed oil
  • ¼ cup white miso (See Ann’s Tips)
  • 2 tablespoons rice vinegar
  • 2 teaspoons water
  • 2 teaspoons honey
  • 2 teaspoons freshly grated ginger
  • 2 teaspoons soy sauce
  • ½ teaspoon sesame oil
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Nutrition Facts


110 cals


3 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

1 g


20 g


11 g


7 g


4 g


791 mg


  1. Preheat the broiler. Brush the cut sides of the eggplants with the oil.
  2. Broil until they begin to turn golden brown, about 8 minutes.
  3. Meanwhile, in a small bowl, whisk the miso, rice vinegar, water, honey, freshly grated ginger, soy sauce and sesame oil. Mix until well blended.
  4. Remove the eggplants from the oven and spread the miso mixture evenly on the eggplants. Return to the broiler and broil for another 4 to 5 minutes or until the miso mixture is bubbling and turning golden. Serve hot or at room temperature.

Chef Tips

You don’t have to salt long slender Asian Eggplants. If you can’t find them at your store, use either baby Italian eggplants, or the smallest you can find. Halve them as per recipe then sprinkle with salt, and let sweat in a colander for 30 minutes. Rinse and pat dry before broiling..

As a rule of thumb, the darker the miso, the stronger the taste. White miso (miso shiro) is the sweetest, and can be found at most Asian supermarkets or near the tofu in most grocery stores.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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