Miso Glazed Eggplant (Printable)

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

# 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

# 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 - 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. Watch closely to prevent burning.
08 - Remove from oven and sprinkle with toasted sesame seeds and green onions. Serve warm.

# Expert Suggestions:

01 -
  • The contrast between silky roasted eggplant and a bubbly, caramelized glaze feels restaurant-quality but takes barely 40 minutes from start to finish.
  • Miso transforms what could be bland into something deeply savory and complex, making this feel more like a celebration than a weeknight side.
  • It's naturally vegetarian and easily vegan, so it works whether you're cooking for yourself or feeding a mixed crowd.
02 -
  • Don't skip the crosshatch scoring—it's the difference between eggplant that tastes tender and eggplant that tastes broken down into mush.
  • Keep your eyes on the broiler the entire time; miso glaze can go from caramelized to charred in the time it takes to check your phone.
03 -
  • Toast your own sesame seeds in a dry pan for 2 minutes if you have time; they taste exponentially better than the pre-toasted ones sitting in your spice cabinet.
  • Make the miso glaze the night before and store it in the fridge in a small container—one less thing to think about on dinner day, and the flavors meld even more.
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