Save The first time I had miso glazed eggplant was at this tiny Japanese restaurant tucked between a laundromat and a pet store. I kept staring at it between bites, trying to figure out how something so simple could taste that complex. The server laughed when I asked if there was some secret ingredient I was missing. Nope, just miso, patience, and really high heat, she said. I went home and made it four times that week until I got it right.
My roommate walked in while I was broiling the first batch and immediately asked what smelled so incredible. The whole apartment had this warm, fermented aroma that made everything feel cozy. We ate them straight off the baking sheet, burning our fingers and not caring one bit. Now it is the thing I make when I need to impress someone but only want to put in minimal effort.
Ingredients
- 2 medium Japanese eggplants: These have thinner skin and fewer seeds than regular eggplants, plus they turn naturally creamy when roasted
- 3 tbsp white miso paste: The foundation of that deep umami flavor, white miso is milder and sweeter than darker varieties
- 1 tbsp mirin: Adds a subtle sweetness that balances the salty miso perfectly
- 1 tbsp sake: Cuts through the richness and helps the glaze become glossy
- 1 tbsp sugar: Helps the glaze caramelize under the broiler into those gorgeous bubbling spots
- 1 tbsp sesame oil: Use part for roasting and save a little for the glaze mixture
- 1 tbsp toasted sesame seeds: These add crunch and a nutty finish
- 2 green onions, thinly sliced: Fresh brightness to cut through the rich glaze
Instructions
- Get the oven ready:
- Preheat to 400°F and line a baking sheet with parchment paper for easy cleanup later
- Prep the eggplants:
- Slice them in half lengthwise and score the flesh in a crosshatch pattern without cutting through the skin
- Start roasting:
- Brush the cut sides with a little sesame oil and place them cut side up on the baking sheet
- Let them get tender:
- Roast for 20 to 25 minutes until the flesh is soft and starting to turn golden brown
- Make the glaze:
- Whisk together the miso, mirin, sake, sugar, and remaining sesame oil until completely smooth
- Glaze them up:
- Pull the eggplants out and spread that miso mixture generously over each cut side
- The magic moment:
- Switch to broil and cook for 2 to 3 minutes until the glaze is bubbling and darkening in spots
- Finish and serve:
- Sprinkle with sesame seeds and green onions, then eat them while they are still warm
Save This recipe became my go to dinner party dish after I served it alongside some grilled salmon and watched three friends who claimed to hate eggplant go back for seconds. There is something about that combination of sweet, salty, and creamy that just works on everyone.
The Broiler Secret
I learned the hard way that broiling is not optional here. One time I tried skipping it and just roasted the glazed eggplants longer, but they never developed that gorgeous caramelized crust. The broiler is what transforms this from good to absolutely crave worthy.
Make It Yours
Sometimes I add a teaspoon of grated fresh ginger to the glaze, especially when I am serving this alongside other Japanese dishes. A tiny pinch of red pepper flakes works too if you want some gentle heat. The base recipe is perfect as is, but these little tweaks can match it to whatever you are craving.
What To Serve With It
Steamed rice is the classic choice for good reason, that sauce is begging to be spooned over something neutral and fluffy. It also works beautifully alongside grilled fish, tofu, or even just a simple green salad with a sharp vinaigrette.
- Cooked grains like quinoa or brown rice soak up the glaze beautifully
- A crisp cucumber salad balances the richness
- Grilled protein turns this into a complete meal
Save Every time I make this now, I think about that little restaurant and how the simplest recipes are often the ones that stay with you longest. Hope this becomes one of your go to comfort foods too.
Common Questions
- → Can I use regular eggplant instead of Japanese?
Yes, though Japanese eggplants have thinner skin and a more delicate texture. If using regular globe eggplants, slice them lengthwise into planks rather than halving them, and extend the initial roasting time by 5-10 minutes to ensure tenderness.
- → What type of miso works best?
White miso (shiro miso) is traditional for this dish, offering a milder, sweeter flavor that won't overpower the eggplant. Red miso will work but creates a bolder, saltier glaze. For a middle ground, use awase (mixed) miso.
- → Can I make this gluten-free?
Absolutely. Use certified gluten-free miso paste, and substitute tamari or coconut aminos for the sake if needed. Many mirin brands are naturally gluten-free, but always check labels to confirm.
- → How long will leftovers keep?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven or microwave, though the texture is best enjoyed freshly made when the glaze is still bubbly and caramelized.
- → Can I prepare the glaze in advance?
Yes, whisk the glaze ingredients together up to a week ahead and store refrigerated in a sealed jar. The mixture may thicken slightly—let it come to room temperature and give it a good stir before using.