Miso Glazed Eggplant (Printable)

Silky roasted eggplant with caramelized sweet-savory miso glaze, topped with sesame seeds and fresh green onions.

# What You 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. Slice eggplants in half lengthwise and score the flesh in a crosshatch pattern without piercing the skin.
02 - Brush cut sides lightly with sesame oil and place cut-side up on prepared baking sheet. Roast for 20 to 25 minutes until flesh is tender and golden.
03 - While eggplants roast, whisk together miso paste, mirin, sake, sugar, and remaining sesame oil in a small bowl until smooth.
04 - Remove eggplants from oven and spread a generous layer of miso glaze evenly over the cut sides.
05 - Set oven to broil. Broil eggplants for 2 to 3 minutes until glaze bubbles and caramelizes, watching closely to prevent burning.
06 - Remove from oven and sprinkle with toasted sesame seeds and sliced green onions. Serve warm.

# Expert Advice:

01 -
  • The glaze caramelizes into this addictive sweet-savory crust that tastes nothing like typical vegetables.
  • Honest cooking time is barely forty minutes, yet it feels like you've made something special.
02 -
  • The broiler is your friend here but also your enemy—set a timer and stay in the kitchen because the glaze can go from perfect to burnt in the span of thirty seconds.
  • Don't skip the crosshatch scoring on the flesh; it's not just for looks, it's what allows the oil and heat to penetrate and create those silky, tender pockets.
03 -
  • Make your miso glaze ahead of time and store it in the fridge for up to a week—one less thing to do when you're cooking.
  • If your broiler runs hot, position the rack lower and start checking at two minutes; every oven is different, and burnt glaze tastes like regret.
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