Miso Glazed Eggplant (Printable Version)

Silky roasted eggplant with sweet-savory miso caramelization

# 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

# How To Make:

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 prepared baking sheet.
04 - Roast for 20 to 25 minutes, until the flesh is tender and golden.
05 - Whisk together 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.

# Helpful Hints:

01 -
  • It creates an incredible depth of savory-sweet flavor using simple Japanese pantry staples.
  • The texture is unmatched—the eggplant becomes incredibly soft and creamy under the crisp, bubbly glaze.
  • It is naturally vegetarian and can easily be prepared vegan by ensuring your miso paste is vegan-friendly.
02 -
  • Keep a very close eye on the eggplants during the broiling stage; the sugar in the glaze can go from caramelized to burnt in seconds.
  • If your miso paste is particularly thick, you can add a tiny splash of warm water to make the glaze easier to spread.
  • Roasting the eggplant thoroughly before adding the glaze is key to achieving that signature 'melt-in-your-mouth' texture.
Return