Miso Glazed Japanese Eggplant (Printer View)

Silky roasted eggplant with sweet-savory miso glaze, broiled until caramelized and golden.

# Components:

→ 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

# Method:

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 20-25 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 the oven and 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 flesh becomes silky and tender while the glaze creates a glossy, umami-packed crust that tastes nothing like plain roasted eggplant.
  • Ready in 40 minutes total, making it perfect for a weeknight side dish or an elegant vegetarian main when you're short on time.
  • It feels like restaurant-quality food, but the technique is so simple you'll wonder why you didn't make it sooner.
02 -
  • Don't skip the broiler step—that final blast of heat is what transforms the glaze from sweet paste into a caramelized, glossy coating with real depth and complexity.
  • Watch the broiler like a hawk; I learned this the hard way when one batch went from perfect to charred in what felt like seconds, so set a timer for 2 minutes and peek at the 90-second mark.
03 -
  • If your broiler runs hot, tent the eggplants loosely with foil after 90 seconds to prevent the glaze from darkening too quickly while the heat continues to work on caramelization.
  • Toast your own sesame seeds in a dry skillet for 2 to 3 minutes before using them—the difference in flavor between fresh-toasted and pre-toasted is night and day.
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