30-Minute Miso Glazed Eggplant
Tender, umami-rich eggplant glazed with sweet miso, baked and broiled to caramelized perfection, topped with sesame and fresh herbs for a quick, nutritious, and plant-based dish.
Equipment
- 1 Baking sheet
- Parchment Paper (1 sheet)
- 1 Chef’s Knife
- 1 Small Mixing Bowl
- 1 Oven/Broiler Rack
Ingredients
Sweet Miso Glaze:
- 3 tbsp miso white or mild
- 1 tbsp sugar
- 1 tbsp mirin
- ½ tbsp sake or water as needed
Eggplant:
- 3 Japanese eggplants approx. 1.2 lb / 518 g
- 1 tbsp toasted sesame oil
- Garnish Optional:
- 1 green onion thinly sliced
- 5 shiso leaves julienned
- 2 tsp toasted white sesame seeds
Instructions
- Prepare the Glaze: In a small mixing bowl, combine the miso and sugar, stirring until the sugar fully dissolves. Add the mirin and sake gradually, whisking to create a smooth, pourable glaze. Adjust the consistency with a little more liquid if your miso is thick. Set aside so the flavors meld while preparing the eggplant.
- Trim and Slice Eggplants: Rinse the eggplants and cut off the stems. Slice each eggplant in half lengthwise to create boat-shaped halves, or crosswise if they are long. Using a sharp knife, score the cut surface in a diagonal crisscross pattern about ⅛ inch deep to help the eggplant absorb the glaze and cook evenly.
- Soak and Dry Eggplants: Place the sliced eggplants in a bowl of water for 10 minutes to reduce any bitterness. Drain thoroughly and pat completely dry with a kitchen towel or paper towels. Moisture removal ensures even roasting and prevents soggy textures.
- Oil and Arrange: Brush the cut surfaces with toasted sesame oil, then arrange the eggplants cut side down on a parchment-lined baking sheet. Position them so they are evenly spaced, allowing hot air to circulate for uniform roasting.
- Bake Eggplants: Place the baking sheet in the preheated oven at 425ºF (220ºC) for 15 minutes. The eggplants should soften, and the skin will start to wrinkle slightly. Meanwhile, prepare garnishes such as thinly sliced green onions and julienned shiso leaves.
- Apply Glaze and Broil: Flip the eggplants cut side up and brush a generous layer of the prepared miso glaze over the surface Transfer to the broiler, keeping the oven rack about 7 inches from the heating element. Broil for 3–5 minutes until the glaze bubbles and lightly caramelizes, watching closely to avoid burning.
- Garnish and Serve: Remove the eggplants from the oven and sprinkle with toasted sesame seeds, sliced green onions, and shiso strips. Serve immediately, optionally adding a touch of yuzu kosho for a bright, spicy kick. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Notes
- Use Japanese eggplants if possible, as their thin skin and mild flavor make them ideal for this dish.
- Scoring the eggplant flesh is key—it allows faster cooking and helps the glaze sink deeper.
- If you don’t have sake, water is a fine substitute to loosen the glaze.
- Keep a close eye while broiling; the glaze caramelizes quickly and can burn in seconds.
- Leftover miso glaze freezes beautifully—make extra and save time for future meals.
- Shiso leaves add freshness, but you can substitute with fresh basil or mint if unavailable.
- For a spicier touch, serve with yuzu kosho or a small drizzle of chili oil.