Description
Savory, caramelized, and rich with umami, this Miso Eggplant is broiled to perfection and glazed with a sticky-sweet miso sauce. Garnished with sesame seeds and scallions, it’s a bold and satisfying vegetarian dish perfect on its own or served over rice.
Ingredients
Scale
- 2 medium-large eggplants (or 3–4 Japanese eggplants)
- 3 tablespoons white miso paste
- 1.5 tablespoons sugar
- 1 tablespoon mirin
- 1 tablespoon rice wine vinegar (or sake)
- 1 to 1.5 tablespoons sesame oil
- Sesame seeds, for garnish
- Sliced scallions, for garnish
- Fresh herbs (optional), for garnish
- Plain white rice or noodles (optional), for serving
Instructions
- Preheat broiler and position oven rack 6 inches from the top.
- In a small saucepan, combine miso paste, sugar, mirin, rice vinegar, and a teaspoon of sesame oil. Heat gently and whisk until smooth. Set aside.
- Slice eggplants in half lengthwise and score the flesh in a crosshatch pattern.
- Brush eggplants with sesame oil and place cut-side up on a foil-lined baking sheet.
- Broil for 8–10 minutes until soft and slightly browned.
- Remove from oven, brush generously with miso glaze, then return to broiler for 3–5 minutes until caramelized.
- Remove from oven and garnish with sesame seeds, scallions, and herbs.
- Serve warm, optionally over rice or noodles.
Notes
- Salt eggplant and let rest for 10 minutes before broiling to reduce bitterness.
- Don’t apply glaze too early or it may burn under the broiler.
- Garnishes add freshness and contrast — don’t skip them!
Nutrition
- Serving Size: 1 eggplant half
- Calories: 180
- Sugar: 7g
- Sodium: 510mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg