Miso Glazed Eggplant (Print Version)

Silky roasted eggplant with caramelized miso glaze for umami-rich flavor.

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

# Expert Suggestions:

01 -
  • The perfect balance of sweet, savory, and deep umami flavors.
  • A melt-in-your-mouth texture that makes eggplant truly shine.
  • Vegetarian and vegan-friendly when using appropriate miso.
02 -
  • Use a pastry brush or the back of a spoon to ensure the miso glaze is spread evenly to the edges.
  • Japanese eggplants are preferred for their thin skin and creamy texture once roasted.
  • Make sure the miso paste is whisked until completely smooth before applying it to the eggplant.
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