Authentic Miso Glazed Eggplant Recipe You Need to Try

Eggplant might not be everyone’s go-to vegetable, but when it meets miso glaze, something magical happens. Picture this:

the savory umami of miso mingling with the slight bitterness of eggplant, creating a taste sensation that dances on your tongue. I stumbled upon this recipe during a late-night cooking spree, inspired by a random scroll through social media—funny how the internet just seems to know what you’re craving, right?

Anyway, miso-glazed eggplant is that dish you never knew you needed, yet once you’ve tried it, it’s like finding a new favorite song that you play on repeat until everyone around you knows the lyrics. It’s kind of like when everyone was obsessed with the latest iPhone release—except this time, it’s your taste buds that are getting the upgrade.

And with the cooler months ahead, it’s the kind of warm, comforting dish that feels like a cozy sweater for your insides. So, if you’re ready to shake up your dinner routine, give this recipe a whirl.

Trust me, your taste buds will thank you—or they might just high-five you, if that were possible.

Steps

1. Prepare the Miso Glaze: In a small bowl, mix together miso and sugar until the sugar dissolves. Add mirin and sake, stirring to achieve your desired consistency. Set the glaze aside for later use.
2. Score and Soak the Eggplants: Slice the eggplants in half lengthwise and score the flesh in a crisscross pattern. Soak the eggplant halves briefly in water to remove any bitterness, then pat them dry.
3. Bake the Eggplants: Preheat your oven to 425ºF (220ºC). Brush the scored side of the eggplants with sesame oil and place them cut side down on a parchment-lined baking sheet. Bake until the skin shrivels and the flesh softens.



4. Broil with Miso Glaze: After baking, preheat the broiler and flip the eggplants over. Generously brush the cut surface with the miso glaze and broil until the glaze bubbles and caramelizes.
5. Garnish and Serve: Sprinkle the finished eggplants with sesame seeds, sliced green onions, and shiso leaves. Serve immediately, optionally with a side of yuzu kosho for an added kick.

Ingredients

• 3 Japanese eggplants (or slender Chinese/Italian eggplants)
• 1 Tbsp toasted sesame oil
• 3 Tbsp white miso (such as Organic White Miso by Hikari Miso)
• 1 Tbsp sugar
• 1 Tbsp mirin (sweet rice wine)
• ½ Tbsp sake (or more, if needed; water can be used as a substitute)
• Optional garnish: 2 tsp toasted white sesame seeds
• 1 green onion/scallion, thinly sliced
• 5 shiso leaves, julienned (optional)
• Optional: yuzu kosho (for serving)

Nutritional Values

Calories: 315 kcal | Carbohydrates: 45 g | Protein: 9 g | Fat: 12 g | Saturated Fat: 3 g | Polyunsaturated Fat: 6 g | Monounsaturated Fat: 3 g | Sodium: 963 mg | Potassium: 1293 mg | Fiber: 18 g | Sugar: 27 g | Vitamin A: 261 IU | Vitamin C: 15 mg | Calcium: 108 mg | Iron: 3 mg

FAQ

• What is Miso Glazed Eggplant?
• Miso Glazed Eggplant is a variation of the traditional Japanese dish known as nasu no miso dengaku. This dish involves grilling eggplant and coating it with a savory and sweet miso glaze, often served with other vegetarian ingredients.
• Can I substitute white miso with another type?
• Yes, you can use red miso or Hatcho miso, but keep in mind that they have a stronger flavor. To balance the taste, you might need to add more mirin and sugar or dilute it slightly with dashi.
• What are some substitutions for sake and mirin?
• If you don’t have sake on hand, you can replace it with Chinese rice wine, dry sherry, or water. For mirin, substitute 1 tablespoon of sake (or water) combined with 1 teaspoon of sugar for every tablespoon of mirin needed.
• How should I store leftovers?
• You can store leftover miso glazed eggplant in an airtight container in the refrigerator for up to three days. The miso glaze can be kept in the fridge for up to a week or frozen for up to a month.
• What are some serving suggestions for Miso Glazed Eggplant?
• Miso Glazed Eggplant works well as an appetizer, side, or main dish. It pairs nicely with dishes like Teriyaki Salmon, Japanese Pork Cutlet, Japanese Cucumber Salad, or Japanese Egg Drop Soup.

Tips

• Score the Eggplant: Cutting the eggplant in a crisscross pattern not only speeds up the cooking process but also allows the flavors to penetrate better, enhancing both the taste and presentation.
• Briefly Soak the Eggplant: Soaking cut eggplant in water for about 10 minutes helps to remove any astringency, improving its overall flavor. Just be sure to dry them thoroughly before baking.
• Broil at an Optimal Distance: Place the baking sheet about 7 inches (18 cm) from the broiler. This distance helps to achieve a beautifully caramelized glaze in just 3 to 5 minutes.
• Use the Right Amount of Glaze: Avoid overloading the eggplant with glaze to prevent it from becoming too salty. A single batch of the glaze is sufficient for 3 large or 5 medium eggplants, and any leftover can be stored for future use.

Equipment

• Baking sheet
• Parchment paper
• Sharp knife