Save The first time I made miso glazed eggplant was on a Tuesday night when I needed something that felt special but required minimal effort. I had these beautiful Japanese eggplants from the market and a jar of white miso that had been sitting in my fridge for months. The way the glaze bubbles and caramelizes under the broiler is absolutely mesmerizing. Now it is my go to when I want something that tastes like it came from a restaurant but takes less than an hour to put together.
I served this at a small dinner party last month and my friend who claims to hate eggplant went back for seconds. She asked me what kind of magic I had worked on those purple vegetables. There is something about the way the miso glaze transforms in the oven that makes even eggplant skeptics curious. The smell alone will have everyone gathering in the kitchen asking what is for dinner.
Ingredients
- 2 medium Japanese eggplants: These have thinner skin and fewer seeds than globe eggplants, becoming silkier when roasted
- 3 tbsp white miso paste: The foundation of our glaze, bringing that deep salty savory flavor
- 1 tbsp mirin: Adds a subtle sweetness and beautiful gloss to the finished glaze
- 1 tbsp sake: Helps balance the saltiness and adds depth
- 1 tbsp sugar: Caramelizes beautifully under the broiler for those gorgeous charred spots
- 1 tbsp sesame oil: Divided use, some for roasting and some for the glaze
- 1 tbsp toasted sesame seeds: For that nutty crunch and beautiful garnish
- 2 green onions: Thinly sliced for a fresh bite against the rich glaze
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet:
- Parchment paper makes cleanup so much easier later
- Prepare the eggplants:
- Slice each eggplant in half lengthwise and score the flesh in a crosshatch pattern without cutting through the skin
- Initial roast:
- Brush the cut sides lightly with some sesame oil and roast cut side up for 20 to 25 minutes until tender
- Make the glaze:
- Whisk together the miso paste, mirin, sake, sugar, and remaining sesame oil until completely smooth
- Glaze the eggplants:
- Spread an even layer of the miso mixture over each roasted eggplant half
- Broil to perfection:
- Set your oven to broil and cook for 2 to 3 minutes until the glaze bubbles and caramelizes
- Add the finishing touches:
- Sprinkle with toasted sesame seeds and sliced green onions before serving warm
Save This recipe has become my Sunday night ritual while watching my favorite cooking shows. Something about the rhythm of whisking the glaze and waiting for the broiler to work its magic feels meditative. My partner now knows that smell means we are in for something good.
Making It Your Own
Honey or maple syrup works beautifully instead of sugar if you prefer a different kind of sweetness. I have tried adding a teaspoon of ginger to the glaze for extra warmth and it was incredible. Sometimes I throw in a pinch of red pepper flakes when I want a little heat.
Serving Suggestions
This shines alongside simple steamed rice and maybe some quick pickled cucumbers. I have also served it as part of a larger Japanese inspired spread with tempura vegetables and a light soup. The eggplant works as a side dish but is substantial enough to be a vegetarian main.
Storage and Reheating
Leftovers keep well in the refrigerator for up to three days though the glaze will darken slightly. Reheat in a 350°F oven for about 10 minutes to recrisp the exterior. The microwave works but you will lose that lovely caramelized texture.
- Wrap the eggplants individually for easier reheating
- Add fresh sesame seeds and green onions after reheating
- These can also be eaten cold the next day
Save There is something deeply satisfying about transforming a simple vegetable into something so extraordinary. I hope this becomes one of your favorite ways to enjoy eggplant too.
Recipe Help & FAQs
- → Can I use regular eggplant instead of Japanese eggplant?
Yes, though Japanese eggplants have thinner skin and a creamier texture. If using regular globe eggplant, slice into rounds or planks and adjust roasting time as needed.
- → Is this dish vegan?
Yes, if you use a vegan-certified miso paste. Most traditional miso is vegan, but some varieties may contain added ingredients like bonito dashi, so check the label.
- → Can I make the glaze ahead of time?
Absolutely. The miso glaze can be mixed and stored in an airtight container in the refrigerator for up to 2 weeks. Bring to room temperature before using for easier spreading.
- → What can I serve with miso glazed eggplant?
This pairs beautifully with steamed jasmine rice, soba noodles, or as part of a larger Japanese spread alongside tofu, pickled vegetables, and miso soup.
- → Why does the glaze need to be broiled?
Broiling creates rapid caramelization of the sugar in the glaze, developing deep flavor and attractive charred edges. Watch closely during this step as the high sugar content causes quick browning.