Miso Glazed Eggplant (Printable)

Silky roasted eggplant with caramelized sweet-savory miso glaze and sesame

# Ingredient List:

→ 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

# 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, being careful 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 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 Tips:

01 -
  • The eggplant becomes silky and tender while the glaze gets sticky and deeply savory, creating this perfect contrast of textures.
  • It tastes like you've been cooking Japanese food for years, but honestly takes barely any effort or special skills.
02 -
  • Don't skip the crosshatch scoring—I learned this the hard way when I made a batch without it and the eggplant stayed firm in the middle while the edges got mushy.
  • The broiler is your best friend here but also your enemy if you turn away; caramelization happens in seconds and burning happens just as fast.
03 -
  • Don't move the eggplant around on the pan while it roasts; let it sit undisturbed so it develops those golden, slightly crispy edges.
  • Make the glaze ahead of time and store it in the fridge; it actually gets better as the flavors marry, so you can prep it the morning of and cook in the evening.
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