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Miso Japanese Eggplant

Miso Japanese EggplantThis versatile dish may serve as a appetizer, snack or, when placed on a bed of rice, a main dish.

Serves 2-4.


  • 1 Japanese eggplant
  • 1 small zucchini
  • 1 (6.5 oz) pkg tofu cutlet
  • 1 Tbsp olive oil
  • 1/2 Tbsp miso of choice
  • 1 Tbsp soy sauce
  • 1 Tbsp seasoned rice vinegar
  • 1 1/2 Tbsp honey
  • dash red pepper flakes


  1. Preheat oven to 350 degrees F and line a large baking sheet with parchment paper.
  2. Cut the eggplant and zucchini (unpeeled) in 1/3 inch semi-circles
  3. Slice the tofu cutlet in 1/3-inch thick squares.
  4. Place the eggplant, zucchini, tofu, and olive oil on the prepared baking sheet. Toss to coat everything evenly.
  5. Spread the veggies and tofu in a single layer on the baking sheet. Bake 15 minutes, then place all in a large bowl.
  6. In a small bowl, mix the miso, soy sauce, rice vinegar, honey and red pepper flakes until a smooth sauce forms. Pour over the veggies and tofu; toss well.
  7. Allow to stand and marinate 10 minutes. Toss again and serve as a snack, appetizer, or on top of rice for a complete meal.

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