Miso Glazed Eggplant (Printable)

Silky roasted eggplant with sweet-savory miso glaze, broiled to caramelized perfection in 40 minutes.

# 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 granulated sugar
06 - 1 tablespoon sesame oil

→ Garnish

07 - 1 tablespoon toasted sesame seeds
08 - 2 green onions, thinly sliced

# How to Make It:

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, taking care 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 miso paste, mirin, sake, sugar, and remaining sesame oil in a small bowl until smooth.
06 - Remove eggplants from 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, watching closely to prevent burning.
08 - Remove from oven and sprinkle with toasted sesame seeds and green onions. Serve warm.

# Expert Tips:

01 -
  • The eggplant transforms into something buttery and tender, completely unlike what you might expect if eggplant has intimidated you before.
  • That miso glaze creates an umami depth that makes you feel like you've unlocked a secret Japanese kitchen technique.
  • It's ready in under an hour and works beautifully as either a side dish or a light main when paired with rice.
02 -
  • Don't skip the crosshatch scoring step—it's not just for looks, it actually allows heat and flavor to penetrate the dense flesh evenly.
  • Keep one eye on the broiler the entire time because every oven behaves differently, and that miso glaze can caramelize beautifully or char in what feels like an instant.
03 -
  • Don't rush the initial roasting step—those 20 to 25 minutes are what make the eggplant silky rather than firm or watery.
  • If your broiler runs hot, place the baking sheet on a lower rack and watch like a hawk to prevent the glaze from burning while the eggplant finishes cooking.
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