Tomato Miso Roasted Eggplant (Vegan, Low-Carb, Gluten-Free)

Inspired by the Japanese miso eggplant, this healthy and delicious recipe features soft, creamy oven-roasted eggplant topped with umami-rich tomato miso sauce. SOOO good, it’s like a flavour explosion in your mouth. This eggplant recipe is vegan, vegetarian, gluten-free and low-carb friendly. 

What Is Miso Eggplant?

Miso eggplant, also known as Nasu Dengaku, is a classic Japanese side dish made with eggplant (aubergine) sliced in half, grilled or baked and brushed with a sweet and savoury miso glaze. It’s a dream dish for any eggplant lover and can be served as a side or a main with rice, quinoa or noodles.

My version features roasted eggplant with a slightly different sauce made with white or light brown miso, tomato paste, onion and garlic. The eggplant is nicely caramelised and golden brown with creamy flesh and the sauce is like a flavourful condiment that really brings out the taste of the vegetable.

It’s a plant-based, vegan recipe that is also gluten-free and low-carb (lots of fibre, so net carbs are low). I usually serve it with regular rice or quinoa or cauliflower rice if I am eating low-carb.

What You Need For Tomato Miso Eggplant

For four servings or 8 decent pieces, you will need two large eggplants cut into quarters. I like to roast it for about 30 minutes until golden brown and soft in the middle but you can also slice it or dice it and grill/pan-fry in a little oil.

Tomato Miso Sauce

The sauce is made with sauteed, soft onions, garlic, tomato paste and miso paste, plus some water. You can add a splash of soy sauce or Tamari sauce or a little salt for extra seasoning. I also add a pinch of chilli flakes or powder. 

Try to get freshly fermented miso from the refrigerated section of a health food store or supermarket as it will be unsaturated and beaming with good bacteria (probiotics). You can use white or light brown miso or a combination. If you only have dark miso, that’s fine as well but the flavour will be a little more intense. If you can’t find fresh miso, the paste from the packets will do the trick. Read my article on types of miso and health benefits here.

Make-Ahead Tip

This dish can be made ahead of time. Store the pre-cooked eggplant and the sauce separately in the fridge and reheat just before serving. The sauce will freeze well, not so much for the eggplant.

Turn It Into A Dip or Spread

Another cool idea is to puree the eggplant and mix it with the tomato miso sauce for a Japanese babagnush, eggplant dip creation. Serve with seaweed crackers or sesame crackers or spread on toasted sourdough with avocado for a delicious plant-based breakfast or lunch.&

More Eggplant Recipes

Full Recipe 

Find the full list of ingredients, instructions, and a nutritional breakdown below. If you have questions or cook this recipe, please let me know in the comments, and make sure to rate this recipe so it’s easy for others to find.

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