Air Fryer Miso Eggplant

This simple Japanese-inspired air fryer miso eggplant is so delicious, it’ll convert even the biggest eggplant skeptics in your life.

I have to admit: for a long time, I was pretty anti-air fryer. As a professional recipe developer, I’m just used to using my oven for roasting – even in the summer. And as a Brooklyn-dweller with a small kitchen, I’m always hesitant to bring in any new gear, especially something so bulky.

But! Thanks to a couple of recent freelance projects that required its use, I’ve been enjoying experimenting with this gadget. It cooks things super quickly and heats up our apartment waaay less. And in the case of cooking eggplant/aubergine, which usually calls for a lot of oil and time, the air fryer requires exponentially less of both resources.

I’m so excited to share this air fryer miso eggplant with you. Inspired by Japanese nasu dengaku, it’s simple to make yet tastes and looks restaurant-fancy.

Why You’re Gonna Love Air Fryer Miso Eggplant

• It’s super delicious. Buttery soft eggplant with caramelized edges and a salty-savory nutty glaze. Need I say more?
• It uses less oil. Air frying eggplant requires way less oil than pan-frying or roasting. 
• It’s easy and fast. And you only need a handful of ingredients.
• Minimal cleanup. Forget scrubbing crusty baking sheets.

Key Ingredients + Substitutions

• Eggplant: This recipe works best with baby eggplants because they fit comfortably in the air fryer basket. Japanese/Chinese eggplants work well, too. However, you can use any eggplants you have; just cut them into chunks to make them fit.
• Miso: This Japanese fermented soybean paste adds salt and savoriness. Look for it in the refrigerated section or in the international foods aisle. There are various types available; look for white miso (“shiro miso”), as it is the most versatile.
• Soy Sauce: Sub with tamari or coconut aminos for a gluten-free version.
• Sesame Oil: Adds an irresistible nuttiness. Don’t skip it!
• Maple Syrup: Balances the salt. Can be subbed with honey or even sugar.
• Garlic: Use fresh, not powdered, for the punchiest flavor.
• Sesame Seeds + Scallions: Feel free to experiment with other garnishes, like chopped peanuts, chives, cilantro, or basil.

Step-by-Step: Air Fryer Miso Eggplant

Find complete instructions with ingredient amounts in the recipe card below.

Step 1: Cross-hatch the eggplant.

Cut diagonal criss-cross lines into each piece, cutting just through the flesh, not all the way through. This will help the miso glaze seep inside.

Step 2: Start air-frying.

Brush the eggplants with oil and place in a preheated air fryer. Cook until golden brown, about 6 minutes per side.

Step 3: Make the glaze.

Combine the sauce ingredients in a bowl.

Step 4: Glaze the eggplants.

Use a pastry brush to distribute the glaze. (Don’t have a brush? A tablespoon will do.) Then return to the air fryer for just a couple of minutes to caramelize.

How to Serve Miso Eggplant

Air fryer miso aubergine is best eaten the same day it’s made. But if you do have leftovers, you can keep them in the fridge for up to 3 days. Serve this as part of a Japanese-inspired feast with udon noodle salad, spicy edamame, and/or sesame garlic tofu.

(Psst… wanna keep the air fryer vibes going? Try these super easy air fryer sweet potato wedges, zucchini fries, and tempeh.)