If you’re looking for a vegan dinner that’s comforting, satisfying, and full of flavor, this Miso Glazed Eggplant Recipe is a great one to try.
Thick slices of eggplant get brushed with a sweet and savory miso glaze, coated in breadcrumbs, and baked until golden and crispy. After baking, they go over creamy polenta with smoky vegan chorizo, melted vegan cheddar, and crunchy pumpkin seeds.
The crispy eggplant works beautifully with the creamy polenta. Meanwhile, the miso glaze brings a rich umami flavor with a little sweetness and heat.
Why You’ll Love This Recipe
This recipe brings together several different flavors and textures.
The eggplant becomes crispy on the outside while staying tender inside. At the same time, the miso glaze adds rich umami flavor with a little sweetness and spice.
For balance, creamy polenta softens the crispy eggplant. Vegan chorizo adds a smoky bite, while melted vegan cheddar makes the dish even more comforting.
Finally, pumpkin seeds and sesame seeds add a little crunch.
Ingredients
For the Eggplant
- 2 medium eggplants
- Salt
- Breadcrumbs
- Olive oil spray
For the Miso Glaze
- 1 teaspoon white or yellow miso
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup
- 1 teaspoon red pepper flakes or chili powder
- 1 teaspoon vinegar
- 2 to 3 teaspoons toasted sesame oil
For the Polenta
- 1 cup polenta
- 2 cups water
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 cup nutritional yeast
For Serving
- Vegan chorizo
- Vegan cheddar cheese
- Pumpkin seeds and sesame seeds
Prepare the Eggplant
First, slice the 2 eggplants into thick rounds.
Sprinkle salt over both sides of the slices. Let them sit for about 20 to 30 minutes.
During this time, the salt draws out some of the excess moisture from the eggplant.
After that, rinse the slices to remove the salt. Pat them completely dry with a clean towel.
Next, use a knife to make a few shallow cuts on the surface of each slice.
These small cuts give the miso glaze more places to soak into the eggplant.
Make the Miso Glaze
Meanwhile, prepare the glaze.
Combine 1 teaspoon of white or yellow miso with 1 tablespoon of soy sauce and 1 tablespoon of maple syrup.
Then add 1 teaspoon of red pepper flakes or chili powder.
Pour in 1 teaspoon of vinegar and 2 to 3 teaspoons of toasted sesame oil.
Mix everything together until you have a smooth glaze.
At this point, the mixture should taste savory, slightly sweet, tangy, and a little spicy.
Coat the Eggplant
Once the eggplant is dry, brush both sides of each slice with the miso glaze.
Make sure the glaze reaches the shallow cuts you made earlier.
For the crispy coating, press each slice into the breadcrumbs.
Turn the eggplant over and coat the other side as well.
Place the coated slices on a baking tray.
Finally, give them a light spray of olive oil.
Bake the Miso Glazed Eggplant
Place the tray in the oven and bake the eggplant until the breadcrumbs become golden and crispy.
As they cook, the outside develops a nice crust while the eggplant becomes tender inside.
Keep an eye on the slices because the cooking time can vary depending on their thickness.
Once they look golden and crisp, remove the eggplant from the oven.
Make the Creamy Polenta
While the eggplant bakes, prepare the polenta.
Pour 1 cup of polenta and 2 cups of water into a saucepan.
Season the mixture with 1 teaspoon of salt and 1 teaspoon of black pepper.
Then stir in 1/4 cup of nutritional yeast.
Cook the polenta over medium heat and stir often.
As the mixture cooks, the polenta will become thick and creamy.
Keep stirring until it reaches the texture you like.
If you don’t have polenta, grits make a good substitute.
Prepare the Vegan Chorizo
Next, heat your favorite vegan chorizo according to the package instructions.
The vegan chorizo adds a smoky and savory flavor to the dish.
It also gives the meal a little more substance and protein.
If you don’t have vegan chorizo, seasoned tofu crumbles, tempeh, lentils, or a plant-based sausage can work instead.
Melt the Vegan Cheddar
Warm the vegan cheddar until it becomes soft and melted.
For an easy option, add it to the warm vegan chorizo and let the heat soften the cheese.
The melted cheddar works especially well with the crispy eggplant and smooth polenta.
Assemble the Dish
Now bring everything together.
Start with a generous spoonful of creamy polenta on each plate.
Next, place the crispy miso-glazed eggplant on top.
Add the smoky vegan chorizo and melted vegan cheddar.
To finish, sprinkle pumpkin seeds and sesame seeds over the top.
Serve the dish while everything is warm.
Tips for Making Miso Glazed Eggplant
Salt the eggplant first. This helps remove some excess moisture and improves the texture.
Dry the eggplant well. After rinsing, pat the slices completely dry before adding the glaze.
Choose panko breadcrumbs for extra crunch. They can give the eggplant an even crispier coating.
Adjust the heat. Use more or less chili depending on how spicy you like your food.
Watch the eggplant while it bakes. Thin slices can cook faster, while thicker slices may need more time.
Frequently Asked Questions
Can I make this recipe gluten-free?
Yes. Use gluten-free breadcrumbs and tamari instead of regular soy sauce.
Can I air fry the eggplant?
Absolutely. Air frying can give the eggplant a crispy outside while using less oil.
What can I use instead of vegan chorizo?
Seasoned tofu crumbles, tempeh, lentils, or another plant-based sausage all make good alternatives.
Can I prepare the recipe ahead of time?
You can prepare the polenta and miso glaze ahead of time.
For the best texture, bake the eggplant shortly before serving so the breadcrumb coating stays crispy.
What does miso add to the eggplant?
Miso gives the glaze a rich umami flavor.
Together with maple syrup, soy sauce, vinegar, and sesame oil, it creates a sweet, savory, tangy, and slightly spicy coating.
Miso Glazed Eggplant Recipe with Creamy Polenta
This Miso Glazed Eggplant Recipe combines crispy eggplant with creamy polenta, smoky vegan chorizo, melted vegan cheddar, and crunchy seeds.
First, salt the eggplant and let it release some moisture. Then rinse and dry the slices before brushing them with the miso glaze.
The glaze combines miso, soy sauce, maple syrup, chili, vinegar, and toasted sesame oil. After coating the eggplant, press each slice into breadcrumbs and bake until golden and crispy.
Meanwhile, cook the polenta with water, salt, black pepper, and nutritional yeast until creamy.
Finally, assemble the dish with polenta, crispy eggplant, vegan chorizo, melted vegan cheddar, and pumpkin seed and sesame seed topping.
The result is a comforting vegan meal with crispy, creamy, smoky, savory, and crunchy elements in every bite.
Watch the Full Recipe Video
Want to see every step of this recipe in action? Watch the complete video tutorial on our YouTube channel.
In the video, you’ll see how to prepare the eggplant, make the miso glaze, coat and bake the slices, cook the creamy polenta, and assemble the finished dish.
📺 The full step-by-step video is available below. Simply press play and cook along with us!
👇 Watch the complete recipe here:
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