Miso Glazed Eggplant
Miso Glazed Eggplant is a savory and slightly sweet dish featuring tender roasted eggplant brushed with a rich, umami-packed miso glaze, perfect as a flavorful appetizer or side.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: Japanese
Ingredients
Scale
- 2 medium eggplants, halved lengthwise
- 3 tablespoons white miso paste
- 2 tablespoons mirin
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1 tablespoon vegetable oil (for brushing)
- 1 teaspoon toasted sesame seeds (for garnish)
- 2 green onions, thinly sliced (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Score the flesh of the eggplant halves in a crosshatch pattern.
- Brush the eggplant halves lightly with vegetable oil and place them cut side up on a baking sheet lined with parchment paper.
- Roast eggplants for 20 minutes until tender.
- In a bowl, whisk together miso paste, mirin, soy sauce, sugar, sesame oil, ginger, and garlic until smooth.
- Remove the eggplants from the oven and brush the miso glaze generously over the cut surfaces.
- Return to the oven and broil for 3–5 minutes until the glaze is bubbling and caramelized, watching carefully to avoid burning.
- Remove from oven, garnish with toasted sesame seeds and sliced green onions before serving.
Notes
For extra depth, garnish with a drizzle of toasted sesame oil or a sprinkle of shichimi togarashi for a spicy kick.
Find it online: https://cubaqueen.com/miso-glazed-eggplant/