Miso Glazed Eggplant (Printer-friendly)

Silky roasted eggplant with caramelized miso glaze, a classic umami-rich Japanese dish 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

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Slice eggplants in half lengthwise. Score the flesh in a crosshatch pattern, being careful not to pierce the skin.
02 - Brush cut sides with sesame oil and place cut-side up on the prepared baking sheet. Roast for 20 to 25 minutes until the flesh is tender and golden.
03 - While eggplants roast, whisk together miso paste, mirin, sake, sugar, and remaining sesame oil in a small bowl until smooth and well combined.
04 - Remove eggplants from oven. Spread a generous layer of miso glaze evenly over the cut sides. Set oven to broil. Broil eggplants for 2 to 3 minutes until the glaze bubbles and caramelizes, watching closely to prevent burning.
05 - Remove from oven and sprinkle with toasted sesame seeds and sliced green onions. Serve warm.

# Expert advice:

01 -
  • The glaze tastes like restaurant-quality umami but comes together in under five minutes.
  • Even if you think you don't like eggplant, this silky roasted version might change your mind completely.
  • It's elegant enough for guests but simple enough for a weeknight dinner without fuss.
02 -
  • Don't skip the crosshatch scoring—it's the difference between mushy eggplant and tender flesh that absorbs the glaze perfectly.
  • Watch the broiler like a hawk; the glaze can go from caramelized to charred in seconds, so set a timer for two minutes and check at 90 seconds if your broiler runs hot.
03 -
  • Score the eggplant generously—those crosshatch marks aren't decorative, they're functional and help the heat and glaze penetrate.
  • If your broiler is temperamental, move the rack down a notch so the glaze caramelizes without the skin burning, or tent the eggplant with foil for the last 30 seconds if you see dark spots forming.
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