Miso Glazed Eggplant (Print)

Silky roasted 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

# Steps:

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.

# Top Tips:

01 -
  • The glaze creates this incredible sweet-salty crust that makes the eggplant taste absolutely luxurious
  • Its one of those dishes that looks impressive but comes together with barely any effort
  • The leftovers actually taste better the next day, if you somehow manage to have any
02 -
  • The crosshatch scoring is not just for looks, it helps the glaze penetrate deep into the flesh
  • Watch the broiler like a hawk because that sugar in the glaze can go from perfect to burned in seconds
03 -
  • Use a pastry brush for the most even glaze application, getting it into all those scored sections
  • Let the roasted eggplants cool for just 2 minutes before glazing, so the mixture adheres better
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