Miso Glazed Eggplant (Printable version)

Roasted eggplant halves glazed with sweet-salty miso, broiled until caramelized; serve with sesame and scallions.

# What you need:

→ Vegetables

01 - 2 medium eggplants, halved lengthwise

→ Miso Glaze

02 - 3 tbsp white miso paste (shiro miso)
03 - 1½ tbsp mirin
04 - 1½ tbsp sake
05 - 1½ tbsp sugar
06 - 1 tbsp soy sauce
07 - 1 tbsp sesame oil

→ Garnish

08 - 1 tsp toasted sesame seeds
09 - 2 green onions, finely sliced

# Steps to follow:

01 - Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - Score the flesh of each eggplant half in a crosshatch pattern, being careful not to cut through the skin.
03 - Brush the cut sides lightly with sesame oil and place eggplants cut side up on the prepared baking sheet.
04 - Roast for 25 minutes, or until the flesh is soft and lightly browned.
05 - Meanwhile, prepare the miso glaze: In a small saucepan, combine miso paste, mirin, sake, sugar, and soy sauce. Heat over low, stirring until smooth and slightly thickened (about 2-3 minutes). Remove from heat.
06 - Remove eggplants from the oven and spread a generous layer of miso glaze over the cut sides.
07 - Return to the oven and broil (grill) on high for 3-5 minutes, or until the glaze is bubbling and caramelized. Watch closely to avoid burning.
08 - Transfer to a serving platter. Garnish with toasted sesame seeds and sliced green onions, if desired. Serve warm.

# Expert tips:

01 -
  • You can make the miso glaze ahead, and it tastes like a secret weapon in your fridge.
  • The sweet-savory umami practically makes eggplant candy, and even skeptical eaters will go back for seconds.
02 -
  • Rushing the broil can spell disaster – once, I lost focus and ended up with smoky-charred eggplant chips instead of silky bites.
  • Warming the glaze ingredients together (not just mixing cold) is what unlocks the smooth, lacquered finish you see in restaurants.
03 -
  • Baking parchment is your friend – it keeps glazed bits from sticking and makes cleanup a breeze.
  • Let the glazed eggplant rest a few minutes before serving; the flavors meld as it cools and you avoid burning your tongue on molten miso.
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