This crispy air fryer miso eggplant is the perfect eggplant side dish. It’s crispy with a tasty umami miso glaze. There’s no bitter flavor and it’s a kid-friendly recipe.
I love eggplant although it definitely hasn’t always been that way. I used to have a problem with the texture (too mushy!) and the flavor (too bitter!). Luckily, I’ve come around and it’s now one of my favorite veggies.
But this miso eggplant recipe will win over even the eggplant haters! Its crispy texture and delicious glaze will convert anyone. It’s also easy to make in the air fryer!
For more air fryer veggie recipes, try my air fryer acorn squash, air fryer spinach chips, and air fryer glazed carrots.
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Why You’ll Love This Recipe
- Not mushy: Often eggplant can be mushy but in this recipe it has a crisp texture from the caramelized edges.
- Flavor: This eggplant side dish is full of delicious umami flavor.
- Easy to make: You only need a few ingredients and steps to make it.
Ingredient Notes
- Miso paste: I like to use white miso paste in this recipe. You can also use red miso paste which has a stronger flavor.
- Eggplant: I use a regular medium sized eggplant but you can use a white eggplant or chinese eggplant as well.
Please see the recipe card below for the full list of ingredients and amounts needed.
If you need more eggplant in your life, try my baked eggplant cutlets, garlic-free baba ganoush, and roasted eggplant hummus recipes.
Variations
- Make it spicy: If you want more of a kick, add extra sriracha to the sauce and sprinkle with red pepper flakes when done.
- Make it sweeter: If you want to make this eggplant side dish a little sweet, increase the amount of maple syrup and leave out the sriracha.
How To Make Air Fryer Miso Eggplant
Step 1: Spray the basket of an air fryer with non-stick oil spray or line it with parchment paper designed for an air fryer.
Step 2: Place the cubed eggplant in the air fryer and bake for 10 minutes at 375 degrees. This will dry out the eggplant.
Step 3: While the eggplant is cooking, make the glaze. Whisk together the miso paste, soy sauce, maple syrup, olive oil and sriracha.
Step 4: After 10 minutes, take out the eggplant and toss with the miso glaze.
Step 5: Place it back in the air fryer and cook for another 3-5 minutes or until slightly charred. Serve hot.
Expert Tips
- If you have a large eggplant you might want to make this in 2 batches, depending on the size of your air fryer.
- Try to keep the pieces of eggplant to bite size. If you have very large pieces then they probably won’t crisp up.
Serving Suggestions
This makes a great side dish but you can also eat it as a main dish. Simply serve it with white or brown rice.
Recipe and Storage FAQs
Store any leftovers in an airtight container in the fridge for up to 4 days. I like to reheat it in the air fryer or oven but you can also use the microwave.
To make this miso eggplant gluten-free, substitute tamari for the soy sauce. Also, make sure your miso paste and sriracha are gluten-free, which they should be.
I buy either Miso Master Organic Mellow White Miso or Whole Foods 365 Organic White Miso. But use whichever brand you can find.
Eggplant skins are edible so you can leave them on. But I prefer this eggplant without the skins.
Yes. Bake the eggplant at 400 degrees for 30-40 minutes or until browned. Then toss with the glaze and bake for a few more minutes.
More Side Dish Recipes
If you tried this Air Fryer Miso Eggplant Recipe or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
Recipe
Air Fryer Miso Eggplant
Ingredients
- 1 eggplant, peeled and chopped into bite sized pieces
- 2 tablespoon white miso paste
- 2 tablespoon soy sauce
- 2 tablespoon maple syrup
- 2 tablespoon olive oil
- 1 teaspoon sriracha
Instructions
- Spray the basket of an air fryer with non-stick oil spray or line it with parchment paper designed for an air fryer.
- Place the 1 eggplant, peeled and chopped into bite sized pieces in the air fryer and bake for 10 minutes at 375 degrees. This will dry out the eggplant.
- While the eggplant is cooking, make the glaze. Whisk together the 2 tablespoon white miso paste, 2 tablespoon soy sauce, 2 tablespoon maple syrup, 2 tablespoon olive oil, and 1 teaspoon sriracha.
- After 10 minutes, take out the eggplant and toss with the miso glaze. Place it back in the air fryer and cook for another 3-5 minutes or until slightly charred. Serve hot.
- Store any leftovers in an airtight container in the fridge for up to 4 days. I like to reheat it in the air fryer or oven but you can also use the microwave.
Equipment
- Air fryer
- Cutting board
- Bowl
Notes
- If you have a large eggplant you might want to make this in 2 batches, depending on the size of your air fryer.
- Try to keep the pieces of eggplant to bite size. If you have very large pieces then they probably won’t crisp up.
- I use white miso paste but you can also use red miso for a bolder flavor.
Jen says
I used to hate eggplant when I was a kid but now I love it. This recipe is great because it has some crisp to it and there's no bitter flavor which can sometimes happen with eggplant. Also, it's not mushy! Kids liked it too.