Air fryer miso eggplant
Air fry 2 cm eggplant wedges at 190°C / 375°F until fork-tender, about 12–15 minutes. Brush with miso glaze only then and cook for another 2–3 minutes, checking for scorching.
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Air fryer miso eggplant
- Prep
- 10 min
- Cook / rest
- 18 min
- Total
- 28 min
- Serves
- 2
Ingredients
Use the listed quantities. Rice-cooker cups are 180 ml; spoon measurements are standard measuring spoons.
Method
- Cut the eggplant into wedges about 2 cm thick at the widest part. Toss evenly with neutral oil.
- Preheat the air fryer to 190°C / 375°F if required. Arrange wedges in one layer; work in batches when necessary.
- Air fry for 12–15 minutes, turning halfway, until a fork enters the flesh easily. The timing depends on the wedge thickness.
- Mix miso, sugar, vinegar, and water into a brushable paste. Coat the softened wedges lightly. Return to the air fryer for 2–3 minutes, checking early because the glaze can burn.
- Transfer carefully to a plate. Scatter with scallion and optional sesame seeds, and serve warm.
Cooking notes & substitutions
Miso and sugar brown quickly, so the glaze goes on after the eggplant has softened. Narrow wedges cook more evenly than a large halved globe eggplant. Serve with plain rice to balance the savory glaze.
Glaze only when tender
If the eggplant is still firm, cook it longer before brushing with miso. Extending the glazed stage risks bitter burnt sugar.
Salt levels
Miso varies in saltiness. Taste the glaze and thin it with another teaspoon of water if needed.
Substitution
Japanese or Chinese eggplant works well; cut into similarly thick pieces and check earlier.
Equipment for this recipe
A basket air fryer, pastry brush, and tongs.
Best air fryer for beginners: choose the workflow
Questions before you cook
Should I peel the eggplant?
Usually no. The skin helps the wedges hold together; remove a few strips only if the skin is unusually tough.
Leftovers & food safety
Refrigerate leftovers promptly in shallow containers. Do not leave cooked food at room temperature for more than 2 hours, or 1 hour above 90°F / 32°C. Reheat leftovers to 165°F / 74°C. Follow package instructions and use a thermometer where appropriate. USDA leftover guidance.
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