Miso Glazed Eggplant (Printable Version)

Silky roasted eggplant with sweet-savory miso glaze, broiled to caramelized perfection for an umami-rich Japanese-inspired dish.

# 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

# How To Make:

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 Suggestions:

01 -
  • The eggplant becomes silky and absorbs every ounce of that umami-rich glaze—no rubbery texture, just pure tenderness.
  • It feels fancy enough to serve guests but takes barely forty minutes from raw eggplant to caramelized perfection on the broiler.
  • The recipe transforms into a vegan main or a vegetarian side without any fuss, adapting to whatever your table needs that night.
02 -
  • Don't skip the crosshatch scoring—it's the difference between eggplant that's mushy in some spots and bland in others versus something uniformly tender and glaze-absorbent.
  • Keep your eyes on the broiler like a hawk; the glaze goes from caramelized to burnt in about thirty seconds, so stay nearby and don't step away to check your phone.
03 -
  • Choose eggplants that feel heavy for their size and have unblemished skin; they'll have less water inside and roast to silkier perfection.
  • If you don't have mirin on hand, mix equal parts honey and sake, or even just use a touch more sugar and a splash of water—it won't be identical, but it'll get you close.
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