Miso Glazed Eggplant (Printable)

Silky roasted Japanese eggplant with sweet-savory miso glaze, broiled until caramelized and garnished with sesame seeds.

# What You'll 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

# Method:

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 without piercing the skin.
03 - Brush cut sides with a small amount of sesame oil and place cut-side up on the baking sheet.
04 - Roast for 20-25 minutes until the flesh is tender and golden brown.
05 - Whisk together miso paste, mirin, sake, sugar, and remaining sesame oil in a small bowl until smooth.
06 - Remove eggplants from oven and spread a generous layer of miso glaze evenly over cut sides.
07 - Set oven to broil and broil eggplants for 2-3 minutes until glaze bubbles and caramelizes, watching closely to prevent burning.
08 - Remove from oven, sprinkle with toasted sesame seeds and green onions. Serve warm.

# Expert Pointers:

01 -
  • The glaze transforms under the broiler into this sticky, caramelized magic that makes people think you spent hours on it
  • Japanese eggplants naturally become creamy and buttery without any dairy
  • It keeps beautifully for days and actually tastes better the next night
02 -
  • The glaze goes from perfect to burned in about 30 seconds under the broiler, so do not walk away
  • Japanese eggplants are worth seeking out, but regular eggplants work if you increase the roasting time
  • Scoring the flesh helps the glaze sink in instead of sitting on top
03 -
  • Let the roasted eggplants cool for just 2 minutes before glazing, otherwise the glaze slides right off
  • Double the glaze recipe and keep the extra in the fridge for quick weeknight vegetables
Return