Low-Carb Vegan Miso Glazed Eggplant Steaks
Thick-cut eggplant slices roasted until tender and brushed with a savory-sweet miso glaze that caramelizes under the broiler. The umami-rich coating combines miso paste, tamari, and sesame oil with a touch of keto-friendly sweetener for complex flavor without the carbs. Perfect for vegans following low-carb diets or anyone wanting a satisfying plant-based main dish. The meaty texture of the eggplant steaks makes them substantial enough to serve as an entree, while the Japanese-inspired glaze adds depth and richness.
Ingredients
- 2 medium eggplants, about 1 lb or 450g each
- 2 tablespoons olive oil
- 2 tablespoons miso paste
- 1 tablespoon tamari or soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon erythritol or another keto-friendly sweetener
- 1 teaspoon sesame oil
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- 1 tablespoon sesame seeds, for garnish
- 2 scallions null, thinly sliced, for garnish
Instructions
- 1
Preheat oven and line baking sheet with parchment paper
- 2
Cut eggplants lengthwise into thick slices to resemble steaks
- 3
Brush both sides of each eggplant steak with olive oil and place on prepared baking sheet
- 4
Roast for 15 minutes, then flip and continue roasting for another 10 minutes until tender and beginning to brown
- 5
While eggplants roast, whisk together miso paste, tamari, rice vinegar, erythritol, sesame oil, garlic powder, and ground ginger until smooth
- 6
Remove eggplant steaks from oven and brush miso glaze generously over the top of each slice
- 7
Return to oven and broil on high for 3-5 minutes until glaze is caramelized and bubbly
- 8
Garnish with sesame seeds and sliced scallions before serving
Tips
Salt eggplant slices and let sit 30 minutes before cooking to draw out bitterness and improve texture.
Watch carefully during broiling as the miso glaze can burn quickly due to its sugar content.
Score the flesh in a crosshatch pattern before roasting for faster cooking and better glaze absorption.
Good to Know
Refrigerate for up to 3 days. Reheat in oven at 350F for 5-8 minutes.
Prepare glaze up to 2 days ahead. Roast eggplant day of serving for best texture.
Serve immediately while glaze is still warm and slightly caramelized.
Common Mistakes
Skip salting eggplant to avoid bitter, watery results.
Don't overcook during broiling to avoid burnt glaze.
Cut steaks evenly to ensure uniform cooking.
Substitutions
Vegan Options
General Alternatives
FAQ
Can I make this without a keto sweetener?
Yes, substitute with 1 tablespoon maple syrup or brown sugar, though this will add carbs and change the low-carb profile of the dish.
How long will leftovers keep in the refrigerator?
Store covered for up to 3 days. The texture will soften slightly but the flavor remains excellent when reheated in the oven.
Can I freeze the cooked eggplant steaks?
Freezing isn't recommended as eggplant becomes mushy when thawed. This dish is best enjoyed fresh or refrigerated for a few days.