15 Minute Miso + Maple Glazed Eggplant

15 Minute Miso + Maple Glazed Eggplant

 The Wellness Collective - Miso Glazed Eggplant. Plant based delicousness

Super fast, super delicious and sticky - it is one of those lick your fingers and your lips as your taste buds love all the different flavour notes going on. PLUS it is woah-to-go in less than 15 minutes.

Perfect as a side for some crispy skin salmon, but honestly it is pretty darn good all on its own - recipes that pack this much flavour, and nutrition, with minimal effort, skill or time is exactly what I love about good food!

In the words of of Michael Franks 'I can't pronounce her name but eggplant is her game' - can't help but think that this should be my theme song, right?

15 Minute Miso + Maple Glazed Eggplant (Serves 2 as a side)


  • 4 small lebanese eggplant (around 300g total, if you want to use different varieties)
  • 2 Tbs coconut oil
  • pink salt 

The glaze

  • 1 tsp miso
  • 1 tsp maple
  • juice of a lime
  • splash of apple cider vinegar
  • 1-2Tbs water


1. Heat the dry pan, toast 1 or 2 tablespoons of sesame seeds until golden.  Set aside.  

2. Slice eggplants in chunks - depending on your eggplant it may be 1cm slices, or you may have to dice a rounder eggplant. Season with pink salt.

2. In the same pan, heat coconut oil over medium heat for 3-4 minutes.  Add seasoned sliced eggplant cooking each side for 3-4 minutes. It may get a little caramelised but that is ok!

3. Whilst the eggplant is cooking mix the glaze ingredients together and finely slice some green onion.

4. When your 6-8 minutes of cooking time is up pour over the glaze, take off the heat and move the eggplant around making sure it all well coated.  

Allow to cool, top with seeds and green onions and devour the delicious stickiness of this creation!

 The Wellness Collective - Miso Glazed Eggplant - Plant Based Deliciousness.
Kitchen notes: Many recipes roast or heat the miso - PLEASE keep it away from high heat to protect the good bugs in this fermented food - that is why I add it after the eggplant is cooked!

Eggplant loves to soak up juices so you wont be short on flavour even though the glaze and eggplant don't marinade together for very long!

Variations:  I am going to try this recipe with a preserved lemon, cumin and orange blossom/pomegranate molasses variation - and top with some house-made dukkah.

Oh, this recipe will lend itself to using rice bran syrup instead of maple!