Miso Glazed Eggplant (Printable Version)

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

# Ingredient List:

→ 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, watching closely to prevent burning.
08 - Remove from oven and sprinkle with toasted sesame seeds and green onions. Serve warm.

# Expert Advice:

01 -
  • The combination of sweet and savory flavors creates that perfect umami balance everyone craves
  • Japanese eggplants become incredibly tender and creamy without any bitter aftertaste
  • The broiling step creates a gorgeous caramelized crust that looks impressive
02 -
  • Watch the broiler like a hawk because the sugar in the glaze can burn quickly
  • Japanese eggplants are worth seeking out but regular eggplants work in a pinch
  • The glaze can be made ahead and stored in the refrigerator for up to a week
03 -
  • Score the eggplant deeply so the glaze really penetrates the flesh
  • Let the roasted eggplants cool for 5 minutes before glazing to help it adhere better
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