Miso Glazed Eggplant (Printable)

Japanese eggplant halves roasted to tenderness, brushed with miso glaze, and broiled for caramelized perfection.

# 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

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Slice eggplants in half lengthwise and score the flesh in a crosshatch pattern without piercing the skin.
02 - Brush cut sides with sesame oil and place cut-side up on the baking sheet. Roast for 20 to 25 minutes until the flesh is tender and golden.
03 - While eggplants roast, whisk together miso paste, mirin, sake, sugar, and remaining sesame oil in a small bowl until smooth.
04 - Remove eggplants from oven and spread a generous layer of miso glaze evenly over the cut sides. Set oven to broil and broil for 2 to 3 minutes until the glaze bubbles and caramelizes, watching closely to prevent burning.
05 - Remove from oven and sprinkle with toasted sesame seeds and green onions. Serve warm.

# Expert Advice:

01 -
  • The perfect balance of sweet, savory, and deep umami flavors.
  • A healthy, vegetarian-friendly dish that feels incredibly indulgent.
  • Simple preparation with professional-looking, restaurant-quality results.
02 -
  • Watch the eggplant closely during the broiling step; the transition from caramelized to burnt happens in seconds.
  • For a vegan version, simply ensure your miso paste does not contain dashi made from fish.
  • If you don't have Japanese eggplant, small Italian eggplants can work, though they may require slightly longer roasting.
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