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Miso Eggplant Wedges

Prep Time:

20 Minutes

Cook Time:

30 Minutes


3 Servings

About the Recipe

There are several reasons why you should definitely make these Miso Eggplant Wedges this weekend! Firstly, eggplant is a versatile and nutritious vegetable that is packed with fiber, antioxidants, and other nutrients. It has a creamy and slightly sweet taste that pairs well with a variety of flavors. Miso paste is another key ingredient in this recipe that adds depth and savory flavor to the dish. It is made from fermented soybeans and is a rich source of probiotics, which can support gut health. Miso paste is also a good source of protein, making these Miso Eggplant Wedges a nourishing and satisfying meal. In addition to their nutritional benefits, Miso Eggplant Wedges are also easy to make and require minimal prep time. Simply slice the eggplant into wedges, coat with a mixture of miso paste and oil, and bake until tender and caramelized. This recipe is a delicious and healthy way to enjoy eggplant, and is sure to be a hit with the whole family.


2 eggplants, cut into wedges

2 tbsp olive oil

Miso Dressing:

2 tbsp sesame oil

2 tbsp soy sauce or tamari

2 tbsp honey

4 tbsp white miso paste

1 tbsp apple cider vinegar

1 tbsp sesame seeds

1cm finely grated ginger


Diced shallots, to serve

Sesame seeds, to serve


  1. Cut the eggplants into halves, then quarters.

  2. In a bowl, mix together ‘miso dressing’ ingredients. Set aside.

  3. Brush the miso dressing generously over the eggplants. Place on baking tray and bake for 25-30 mins on 180°C.

  4. Sprinkle with extra shallots and sesame seeds! Enjoy when hot

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