Miso Glazed Eggplant (Printable version)

Silky roasted Japanese eggplant with sweet-savory miso caramelization, ready in 40 minutes.

# Ingredients 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 granulated 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 sesame oil and place cut-side up on the prepared baking sheet.
04 - Roast for 20 to 25 minutes, until the flesh is tender and golden.
05 - While eggplants roast, whisk together miso paste, mirin, sake, sugar, and remaining sesame oil in a small bowl until smooth.
06 - Remove eggplants from the oven and spread a generous layer of miso glaze evenly over the cut sides.
07 - Set oven to broil. Broil eggplants for 2 to 3 minutes, until the glaze bubbles and caramelizes. Monitor closely to prevent burning.
08 - Remove from oven and sprinkle with toasted sesame seeds and green onions. Serve warm.

# Expert Tips:

01 -
  • The silky roasted flesh practically melts on your tongue, while the broiled glaze becomes crispy and deeply savory in ways that make you forget you're eating vegetables.
  • It's embarrassingly simple to pull off, yet feels impressive enough to serve when people come over and expect you to have done something complicated.
02 -
  • Japanese eggplants really do matter here—globe eggplants release too much water and turn mushy instead of creamy, and I learned this the hard way by wasting three beautiful vegetables.
  • Don't walk away during broiling; that glaze goes from perfect to burnt in the time it takes to check your phone, and the smell of burnt miso is not something you forget quickly.
03 -
  • Make the glaze ahead of time and store it in the fridge—it keeps for days and you can use it on grilled tofu, chicken, or even roasted potatoes.
  • If your broiler runs hot, tent the eggplants loosely with foil during the final 30 seconds if the glaze is caramelizing too quickly but not bubbling yet.
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