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Miso Caper Glazed Eggplant

Miso Glazed Eggplant

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Serves: 2 Cooking Time: 30 min


  • 1 tbsp miso
  • 1 tbsp liquid aminos
  • 1 tbsp garlic flavored olive oil
  • 2 tbsp capers with brine
  • 150 g baby eggplant



Preheat oven to 350 F


Slice the eggplants in half and score the seeded side, dont be afraid to slice almost to the skin, this is where the magic happens


Arrange the eggplants in a small oval ceramic dish so they are relatively cozy with one another


Make glaze by mixing miso, capers ( with the brine), oil, and liquid aminos


Brush onto eggplant halves, ensuring you get the glaze into the scores you just made. Any leftover glaze should be poured on top


Bake for 15-20 min until eggplant is soft


Turn the oven to a broil on HI for the last 5 min, take out of the oven immediately and serve

Every time I go to the farmers market, my bag overflows with so much of what is in season ( or just plain pretty) that I end up eating just those 5-8 varieties of vegetables I bought for what feels like an eternity and can at times turn to anger if food waste comes to mind. Enter thoughts of ” what?! I still have that cursed eggplant… what the….” Since I am not a fan of eating the same cooking styles everyday, the creative side of my brain gets put to work.

This isn’t a typical miso glaze that you might have at a Japanese restaurant. I have omitted the additional sugar that they usually use and replaced that with something else that I needed to use and was salty, capers. Its also easy to turn this from an simple side dish to a main meal. Per person add 1 cup of cooked brown rice and fry it in 1 tbsp of oil with a handful of spinach for about 8 minutes so the spinach wilts and the rice can get a bit crunchy. Top rice with the eggplant and garnish with fresh cilantro.

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