Miso Glazed Eggplant (Printable Version)

Silky roasted eggplant with sweet-savory miso caramelization, ready in 40 minutes.

# 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

# Directions:

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 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 flesh becomes impossibly tender inside while the glaze caramelizes into something that tastes way more complicated than it actually is.
  • It's one of those dishes that feels fancy enough to serve guests but easy enough to make on a random Tuesday when you want something warm and satisfying.
02 -
  • Don't skip the crosshatch scoring—it sounds fussy but it's the difference between eggplant that's mushy all the way through and eggplant that has texture and lets the glaze do its job.
  • The broiler step requires attention; I learned this the hard way when I stepped away for what I thought was just a moment and came back to something that looked like a charcoal briquette.
03 -
  • Toast your sesame seeds in a dry pan for 30 seconds right before serving—the heat releases their oils and transforms them from background flavor to something that makes people sit up and take notice.
  • If your glaze seems too thick before brushing, a single teaspoon of warm water mixed in brings it back to the right consistency without diluting the flavor.
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