This miso-glazed eggplant is one of those easy dishes that feels a little special without much fuss. Roasting the eggplant softens it nicely while the miso glaze adds a salty, umami-rich bite. It’s quick to pull together and great alongside rice or noodles.
The Story Behind This Recipe
I first tried miso-glazed eggplant at a small local Japanese spot where the deep savory flavor really stuck with me. It’s the kind of simple vegetable dish that feels comforting and satisfying, especially when you don’t want something heavy. I often make it for weeknights since it mostly roasts itself while I get other things ready.
Roasting changes eggplant in such a good way, making it silky and mild. The miso glaze is salty and a little sweet, which balances well with the natural earthiness of the eggplant. I keep a jar of white miso paste handy for whenever I need a quick punch of flavor like this.
When I serve it, sometimes I top it with scallions and toasted sesame seeds just for a little crunch and color. It’s nice as a side but can also work as a light main with steamed rice and some pickled veggies on the side. Plus, it’s a nice change if you’re trying to add more veggies without too much prep time.
Cuisine: Japanese
Course: Dinner
Servings: 2-3
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Ingredients
- 2 medium eggplants, halved lengthwise
- 3 tablespoons white miso paste
- 1 tablespoon soy sauce
- 1 tablespoon mirin (or substitute with a splash of honey and rice vinegar)
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil
- 1 teaspoon sugar
- 2 scallions, thinly sliced
- 1 tablespoon toasted sesame seeds
Instructions
- Step 1. Preheat your oven to 425°F (220°C).
- Step 2. Score the flesh of the eggplant halves in a crisscross pattern without piercing the skin.
- Step 3. Place eggplants cut-side up on a baking sheet and brush with vegetable oil.
- Step 4. In a small bowl, mix miso paste, soy sauce, mirin, sesame oil, and sugar until smooth.
- Step 5. Spread the miso glaze evenly over the scored eggplant flesh.
- Step 6. Roast in the oven for about 25 minutes, until the eggplant is tender and the glaze is caramelized.
- Step 7. Remove from oven and sprinkle with sliced scallions and toasted sesame seeds before serving.
Tips for Success
- Use white or yellow miso for a milder, sweeter glaze; red miso can be stronger and saltier.
- If you don’t have mirin, a mixture of honey and a splash of rice vinegar works well as a substitute.
- Don’t skip scoring the eggplant flesh – it helps the glaze soak in and speeds up cooking.
- Serve warm to enjoy the best texture and flavor.
Variations & Substitutions
- Try adding a sprinkle of chili flakes to the miso glaze for a little heat.
- Use small Japanese eggplants for bite-sized versions that roast faster.
- Top with thin strips of nori or a drizzle of toasted sesame oil just before serving.
