Miso Glazed Eggplant (Printer-friendly)

Silky roasted eggplant with sweet-savory miso glaze, broiled to caramelized perfection for umami-rich flavor.

# What You’ll Need:

→ Eggplant

01 - 2 medium Japanese eggplants

→ Miso Glaze

02 - 3 tablespoons white miso paste
03 - 1 tablespoon mirin
04 - 1 tablespoon sake
05 - 1 tablespoon sugar
06 - 1 tablespoon sesame oil

→ Garnish

07 - 1 tablespoon toasted sesame seeds
08 - 2 green onions, thinly sliced

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Slice eggplants in half lengthwise. Score the flesh in a crosshatch pattern, being careful not to pierce the skin.
03 - Brush cut sides with sesame oil and place cut-side up on the baking sheet.
04 - Roast for 20 to 25 minutes, until the flesh is tender and golden.
05 - Whisk together the miso paste, mirin, sake, sugar, and remaining sesame oil in a small bowl until smooth.
06 - Remove eggplants from the oven. Spread a generous layer of miso glaze evenly over the cut sides.
07 - Set oven to broil. Broil eggplants for 2 to 3 minutes, until the glaze bubbles and caramelizes. Watch closely to prevent burning.
08 - Remove from oven and sprinkle with toasted sesame seeds and green onions. Serve warm.

# Expert Tips:

01 -
  • Delivers a deep umami flavor from the white miso and sesame oil.
  • A healthy, low-calorie side dish that is naturally vegetarian and easily made vegan.
  • Quick preparation with a sophisticated presentation suitable for any dinner party.
02 -
  • Score the eggplant flesh deeply but gently to avoid breaking through the outer skin.
  • Keep a close eye on the oven during the broiling stage, as the sugar in the glaze can burn very quickly.
  • For a more intense flavor, you can let the glaze sit on the eggplant for a minute before broiling.
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