Miso Glazed Eggplant (Printable version)

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 granulated sugar
06 - 1 tablespoon sesame oil

→ Garnish

07 - 1 tablespoon toasted sesame seeds
08 - 2 green onions, thinly sliced

# How-To 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 - Whisk together the miso paste, mirin, sake, sugar, and remaining sesame oil in a small bowl until smooth.
06 - Remove eggplants from the oven. 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. Watch closely to prevent burning.
08 - Remove from oven and sprinkle with toasted sesame seeds and green onions. Serve warm.

# Expert Hints:

01 -
  • The perfect balance of sweet, savory, and umami flavors.
  • Quick preparation and easy-to-follow steps for home cooks.
  • A healthy, vegetable-forward dish that is naturally vegetarian.
02 -
  • Ensure the miso paste is whisked thoroughly for a smooth, even glaze.
  • Japanese eggplants are preferred for their thinner skin and creamy texture.
  • Always check ingredient labels for hidden allergens like gluten in sake or mirin.
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