Miso Glazed Eggplant (Printable)

Silky roasted eggplant with caramelized miso glaze for umami-rich flavor.

# 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

# Directions:

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 a small amount of 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 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 -
  • Rich in deep umami flavor from the white miso paste.
  • Incredibly tender, silky texture from roasting until golden.
  • Quick and easy to glaze for a restaurant-quality finish.
  • Naturally vegetarian and easily made vegan or gluten-free.
02 -
  • Be careful when scoring; don't cut through the skin to keep the halves intact.
  • Keep a close eye on the oven during the broiling step as the sugar can burn quickly.
  • For the best texture, use long and slender Japanese eggplants rather than the larger globe varieties.
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