Miso Glazed Eggplant (Printable Page)

Silky roasted eggplant with caramelized miso glaze, topped with sesame seeds and fresh green onions.

# 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 sugar
06 - 1 tablespoon sesame oil

→ Garnish

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

# 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 a little sesame oil and place cut-side up on the baking sheet.
04 - Roast for 20–25 minutes, until the flesh is tender and golden.
05 - Meanwhile, 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 2–3 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 Advice:

01 -
  • The glaze creates this incredible sweet and savory crust that makes the eggplant taste like something from a restaurant
  • Japanese eggplants become naturally creamy without any heavy cream or dairy
  • It comes together in under 45 minutes but looks and tastes like you spent all day on it
02 -
  • The glaze will burn under the broiler faster than you expect, so do not walk away during those final 2 to 3 minutes
  • Japanese eggplants are worth seeking out, but if you can only find globe eggplants, buy smaller ones and roast them a bit longer
  • Leftovers reheat surprisingly well in a 350°F oven for about 10 minutes, though the glaze loses some of its crisp edge
03 -
  • Room temperature eggplant roasts more evenly, so take them out of the fridge about 30 minutes before cooking
  • If your glaze seems too thick, add water a teaspoon at a time until it reaches a brushable consistency
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