Miso Glazed Eggplant Steaks
Thick slices of umami-rich eggplant seared until tender and finished with a fermented soy glaze.
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Tested & verified by our culinary team
20 minsEasy2 servings
Nutrition per serving
180
Calories
4g
Protein
26g
Carbs
7g
Fat
Ingredients
- 1 unitLarge Eggplant
- 2 tbspWhite Miso Paste
- 1 tbspMirin
- 2 tspSesame Oil
- 2, slicedScallions
Instructions
- 1
Cut eggplant into 1-inch thick rounds.
- 2
Whisk miso, mirin, and sesame oil in a small bowl.
- 3
Sear eggplant in a hot pan for 4 minutes per side.
- 4
Brush glaze onto eggplant and cook for 1 more minute until bubbly.
- 5
Garnish with sliced scallions.
Nutrition Facts
Servings 2Serving Size 1
Amount Per Serving
Calories180
% Daily Value *
Total Fat 7g9%
Saturated Fat 2.1g11%
Trans Fat 0g
Cholesterol 185mg62%
Sodium 310mg13%
Total Carbohydrate 26g9%
Dietary Fiber 2g7%
Sugars 3.9g
Protein 4g8%
Vitamin A 500 IUVitamin C 8 mgCalcium 45 mgIron 1.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
💡 Tips for Miso Glazed Eggplant Steaks
- • Let meat rest for 5 minutes after cooking to keep it juicy.
- • Use room-temperature eggs for more even cooking and better volume.
- • This is a great recipe for beginners — don't overthink it, just have fun!
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