Miso Glazed Eggplant (Printable)

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

# What You'll 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

# How-To 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 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 Advice:

01 -
  • The eggplant becomes impossibly tender and creamy with minimal effort, tasting nothing like the watery disappointments you might remember.
  • That caramelized miso glaze hits your tongue with umami depth that makes you want to eat the whole thing in one sitting.
  • It's equally at home on a weeknight dinner table or served to guests who always ask for the recipe.
02 -
  • Don't skip the crosshatch scoring or you'll end up with unevenly cooked eggplant; those little cuts are what allow the flesh to steam properly and become silky instead of mushy.
  • Keep a close eye during broiling because miso glaze can go from caramelized perfection to burnt char in about thirty seconds flat, and trust me, you'll notice the difference.
03 -
  • Buy your eggplants a day or two before cooking and let them sit on the counter—they'll be more flavorful and cook faster than super fresh ones.
  • If your eggplants seem particularly large or watery, you can salt the cut sides lightly and let them sit for fifteen minutes to draw out excess moisture before roasting.
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