Miso-Stuffed Eggplant

There are dozens of kinds of miso, each with its own aroma and flavor. All are packed with protein. Whether you use sweet and fine-textured, salty and rough, smooth and tart, or any one of the many other types is strictly a matter of taste. For this dish, however, a sweet version is recommended.
  • Yield Serves 4
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  • 4 Japanese eggplants, 6 to 8 inches long
  • 3/4 cup sweet miso
  • 2 teaspoons light tamari sauce


  1. In a large steamer, steam the eggplant for 10 to 12 minutes, until very tender. Turn on the broiler.

  2. Combine the miso and tamari in a small bowl. Make a 1/2-inch-deep lengthwise slit down the eggplants. Spoon 2 tablespoons of miso into each eggplant.

  3. Place on a baking sheet and slide under the broiler until slightly browned, about 2 to 3 minutes.

Recipe Reviews

Reviews (2)

  • DustinEmerson 9 Jan, 2014

    I haven't tried this recipe yet, but if you use a different type of miso that will greatly affect the outcome. White miso tends to be saltier, there are sweeter types. Koji miso is one of my favorites, it is very creamy and sweet/salty.

  • velvetmarmoset 22 May, 2010

    We used white miso, and couldn't find Japanese eggplant, so used the longest smallest eggplants we could find -- they just necessitated steaming for several extra minutes. Overall, the dish was very salty from the miso/tamari mixture. I had to scrape most of it out, but the remaining eggplant had great flavor. Note that the miso burns quickly if you don't watch it carefully under the broiler.