Recipe description
March 6, 2026
Miso Glazed Eggplant
Miso-glazed Eggplant: A gentle, fiber-rich dish for gut balance and flavor.
95%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from eggplant and other plant-based ingredients.
- Includes polyphenol-rich vegetables with a miso glaze for gentle flavor.
- Balanced with plant-based fiber, protein, and healthy fats.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Aubergine
2
piece
Miso
2
tablespoon
Instructions
1
Preheat the oven to 400°F (200°C).
2
Slice the eggplants in half lengthwise and score the flesh in a crosshatch pattern.
3
In a bowl, mix the miso, olive oil, and honey until smooth.
4
Brush the miso mixture generously over the cut sides of the eggplants.
5
Place the eggplants on a baking sheet, cut side up, and roast for about 25-30 minutes until they are tender and caramelized.
6
Remove from the oven and sprinkle with sesame seeds and sliced green onion before serving.
More Recipes For Your Gut
Nutrition
230 kcal
Calories
5 g
Protein
22 g
Carbohydrates
3 g
Fiber
6 g
Sugar
5 g
Fat
1 g
Saturated fat
0.9 g
Salt
FAQ
What are the health benefits of this miso glazed eggplant?
Eggplant provides fiber and polyphenols, and the miso glaze adds a savory depth from fermentation. Together they fit a balanced, plant-forward meal.
Is this vegan and gluten-free?
Yes, it’s vegan. For gluten-free options, use gluten-free miso or tamari and check the labels.
Can I swap eggplant for another vegetable?
Yes—zucchini, mushrooms, or peppers work; adjust cooking time as needed.
How should I store leftovers?
Cool and refrigerate in an airtight container for 2–3 days; reheat gently.
How do I make the glaze?
Whisk miso with a little sweetener (rice syrup or maple), a splash of vinegar, and a few drops of sesame oil; adjust to taste.
What should I serve this with?
Serve over rice or quinoa with greens; garnish with sesame seeds if desired.
Can I make this ahead or meal-prep?
Yes—bake the eggplant and store, then glaze and reheat when ready to serve.
Can this be spicy or kid-friendly?
Add chili flakes for heat or keep it mild; tailor it to your taste.
Can I freeze cooked eggplant with miso glaze?
Freezing isn’t ideal; refrigerate for 2–3 days. Texture may change if frozen.
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