JapaneseSideVegetarianVegan

Miso Glazed Eggplant

Name: Miso Glazed Eggplant
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Japanese
Ingredients: 2 large Japanese eggplants (about 1 lb total); 3 tbsp white miso paste; 2 tbsp mirin; 1 tbsp sake or dry white wine; 1 tbsp sugar; 1 tbsp soy sauce; 2 tsp sesame oil; 2 tbsp vegetable oil; 1 tbsp toasted sesame seeds; 2 scallions, thinly sliced; 1 tsp grated fresh ginger

Silky eggplant becomes irresistible when brushed with a glossy miso-mirin glaze that balances umami richness with subtle sweetness. Quick pan-frying locks in tenderness while the sauce caramelizes into a deep, savory coat finished with sesame oil's nutty aroma. Perfect as a vegetable side for weeknight dinners or a sophisticated addition to any Japanese-inspired meal.

Prep

15 minutes

Cook

25 minutes

Total

40 minutes

Serves

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Ingredients

Units

Instructions

1
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2
Cut eggplants in half lengthwise and score the flesh in a crosshatch pattern about ½ inch deep, being careful not to cut through the skin.
3
In a small bowl, whisk together miso paste, mirin, sake, sugar, soy sauce, sesame oil, and grated ginger until smooth to create the glaze.
4
Brush the cut sides of the eggplant generously with vegetable oil and place flesh-side down on the prepared baking sheet. Roast for 15 minutes until the bottoms are golden and the flesh is starting to soften.
5
Flip the eggplants cut-side up and brush generously with the miso glaze, making sure it gets into the scored cuts.
6
Return to the oven and roast for an additional 8–10 minutes until the glaze is bubbling and caramelized, watching carefully to prevent burning.
7
Remove from oven and garnish with toasted sesame seeds and sliced scallions. Serve immediately while hot.

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Miso Glazed Eggplant

Prep

15 minutes

Cook

25 minutes

Total

40 minutes

Serves

Jump to recipe

Ingredients

Units

Instructions

1
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2
Cut eggplants in half lengthwise and score the flesh in a crosshatch pattern about ½ inch deep, being careful not to cut through the skin.
3
In a small bowl, whisk together miso paste, mirin, sake, sugar, soy sauce, sesame oil, and grated ginger until smooth to create the glaze.
4
Brush the cut sides of the eggplant generously with vegetable oil and place flesh-side down on the prepared baking sheet. Roast for 15 minutes until the bottoms are golden and the flesh is starting to soften.
5
Flip the eggplants cut-side up and brush generously with the miso glaze, making sure it gets into the scored cuts.
6
Return to the oven and roast for an additional 8–10 minutes until the glaze is bubbling and caramelized, watching carefully to prevent burning.
7
Remove from oven and garnish with toasted sesame seeds and sliced scallions. Serve immediately while hot.

Reviews

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