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Air fryer miso eggplant with tender roasted eggplant halves, a glossy savory miso glaze, caramelized edges, and fresh parsley garnish, served as a flavorful Japanese inspired side dish.
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Air Fryer Miso Eggplant - Savory, Sticky, and Perfectly Tender

Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Servings: 4 servings

Ingredients

  • 2 medium Japanese or Chinese eggplants (or 1 large globe eggplant), about 1 to 1.25 pounds total
  • 1 tablespoon neutral oil (avocado, canola, or light olive oil)
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • 2 tablespoons white miso paste (shiro miso)
  • 1 tablespoon soy sauce or tamari (use tamari for gluten-free)
  • 1 tablespoon mirin (or 1 teaspoon rice vinegar plus 2 teaspoons water)
  • 1 tablespoon maple syrup or honey
  • 1 teaspoon toasted sesame oil
  • 1 small garlic clove, finely grated
  • 1 teaspoon grated fresh ginger (optional but great)
  • To finish: Toasted sesame seeds, sliced scallions, and a squeeze of lime (optional)

Instructions

  • Prep the eggplant: Trim the stems. For Japanese/Chinese eggplant, slice lengthwise in half. For globe eggplant, cut into 1-inch thick half-moons or quarters. Score the cut sides in a crosshatch pattern, about 1/4 inch deep, without cutting through the skin.
  • Season and oil: Brush or rub the cut sides with the neutral oil. Sprinkle with salt and pepper. This helps draw out moisture and jumpstarts browning.
  • Preheat the air fryer: Set to 400°F (200°C) for 3 minutes so the basket is hot when the eggplant goes in.
  • Make the miso glaze: In a small bowl, whisk together miso paste, soy sauce or tamari, mirin, maple syrup or honey, sesame oil, garlic, and ginger. It should be smooth and spreadable. If it’s too thick, add 1 teaspoon of water.
  • Air fry the eggplant, round one: Arrange the eggplant cut-side up in the basket. Cook for 8–10 minutes, until the flesh is soft and lightly golden. If using globe eggplant chunks, shake halfway for even cooking.
  • Glaze generously: Brush the miso mixture over the cut sides, getting it into the score marks. Don’t be shy—thick coverage leads to a glossy finish.
  • Air fry to caramelize: Return to the air fryer for 3–5 minutes, until the glaze bubbles and turns a shade darker. Watch closely in the last minute to prevent scorching.
  • Finish and serve: Sprinkle with sesame seeds and scallions. Add a squeeze of lime for brightness. Serve hot over rice, noodles, or as a side to grilled fish, tofu, or chicken.