Miso Glazed Eggplant
Eggplant halves are scored, roasted, and brushed with a savory-sweet miso glaze that caramelizes under high heat — a method drawn from the Japanese preparation known as Nasu Dengaku. The result is a tender interior with deeply browned, sticky edges. It takes roughly 30 minutes and works equally well as a side or a light main course.
Equipment
- Oven
- Small saucepan
- Baking sheet
- Pastry brush
Ingredients
Eggplant:
- 2 whole Japanese eggplants choose firm, glossy eggplants for best texture
- 1 tablespoon neutral oil like grapeseed or avocado oil
Miso Glaze:
- 3 tablespoons white miso paste also called shiro miso — mild and slightly sweet
- 1 tablespoon mirin or substitute with seasoned rice vinegar and a dash of maple syrup
- 1 tablespoon maple syrup use pure maple syrup for best flavor
- 1 teaspoon toasted sesame oil adds a nutty, aromatic depth
- 1 tablespoon water to thin the glaze just slightly for brushing
Garnish (Optional but Recommended):
- 1 teaspoon toasted white sesame seeds
- 1 tablespoon thinly sliced scallions
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Slice each Japanese eggplant in half lengthwise. Score the flesh in a crisscross pattern, about ½ inch deep, taking care not to pierce the skin.
- Brush the cut sides of the eggplant halves with neutral oil and place them flesh side up on the baking sheet.
- Roast for 25 minutes or until the flesh is soft and beginning to brown slightly around the edges.
- While the eggplant roasts, prepare the glaze: In a small saucepan over low heat, whisk together the miso paste, mirin, maple syrup, sesame oil, and water. Stir constantly until smooth and warm—do not boil. Set aside.
- Once the eggplants are roasted, remove from oven and brush generously with the miso glaze. Return to oven under the broiler for 3–5 minutes until the glaze bubbles and starts to caramelize. Watch closely to avoid burning.
- Remove from oven, and allow to cool for a few minutes before plating.
- Garnish with sesame seeds and scallions before serving.
Notes
- You can substitute maple syrup with agave nectar or coconut nectar depending on your preference.
- To create a smoky variant, roast the eggplant on a grill instead of an oven for added flavor.
- For a gluten-free version, ensure your miso paste and mirin are certified gluten-free.
Nutrition
Calories: 176kcalCarbohydrates: 17gProtein: 4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gSodium: 1018mgPotassium: 91mgFiber: 2gSugar: 10gVitamin A: 52IUVitamin C: 1mgCalcium: 38mgIron: 1mg
Tried this recipe?Rate this recipe !
