Roasted Miso Eggplant Steak

These roasted miso eggplant steaks are good as a side, main, or snack.
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2 servings
Wait Time
1 Hr 15 Mins
Active Time
10 Mins

Eggplants are excellent fellows when roasted, and they’re incredibly easy to get some flavor out of. They instantly become deep and smoky just when a little fire hits them directly, which means cooking them is almost always guaranteed to have good or great results.

You’ve probably roasted eggplants a dozen times before, but this one-step marinade makes them sweet, and taste darker and even more like smoke and fire than usual. Just pour hot water, olive oil, and sesame oil into some red miso paste, then introduce the eggplants to this simple rub. Place them on a tray and put them in the oven until they blister, and their skins start peeling off, and the flesh looks soft to the touch. They are so moreish, you’ll probably want them at the dinner table beside various meats, or even as the center of a vegetarian spread.

  • 1kg eggplants, halved lengthwise
  • ½ cup red miso paste
  • ¼ cup hot water
  • 2 tbsp olive oil
  • 1 tbsp sesame oil

Make marinade: Add miso paste to a large bowl. Pour hot water over the miso, whisking constantly until smooth. Add olive oil and sesame oil, then whisk to combine.


Marinate eggplants: Add halved eggplants to the miso marinade. Toss until well coated. Let sit in marinade, tossing every 5 minutes, for about 30 minutes.


Prepare for roasting: Preheat oven to 425°F.


Roast eggplants: Line a baking sheet with aluminum foil or parchment paper, then brush with neutral oil. Place the marinated eggplants cut-side down on the prepared sheet. Roast in preheated oven until deeply browned, about 40 minutes. Serve.

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