Miso Glazed Eggplant (Printable)

Silky roasted Japanese eggplant with sweet-savory miso glaze, broiled until caramelized and golden.

# 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.
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 a little sesame oil and place cut-side up on the baking sheet.
04 - Roast for 20–25 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 2–3 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 Advice:

01 -
  • The glaze creates this incredible sticky caramelized coating that's impossible to stop eating
  • It's one of those dishes that looks impressive but actually comes together in under an hour
  • The combination of silky eggplant and salty sweet miso just works on every level
02 -
  • The broiler can go from perfect to burned in seconds, so stand right there and don't walk away
  • Scoring the eggplant helps the glaze seep into the flesh and makes it look much more professional
  • Japanese eggplants are worth seeking out, they hold their shape better and have better flavor
03 -
  • Let the roasted eggplants cool for just a minute before glazing, this helps the miso mixture stick better
  • If your glaze seems too thick, add a teaspoon of warm water to thin it out
  • Extra glaze keeps in the fridge for weeks and is incredible on roasted vegetables or tofu
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