Name: Miso Eggplant (Pan Fry and Oven Methods) Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 2 medium-large eggplants (Italian variety recommended; use 3-4 if using Japanese eggplants); 3 tablespoons white miso paste; 1.5 tablespoons sugar; 1 tablespoon mirin; 1 tablespoon rice wine vinegar (or sake); 1 – 1.5 tablespoons sesame oil; Garnish: sesame seeds, sliced scallions, fresh herbs; Optional for serving: plain white rice or noodles

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Introduction

Miso Eggplant is a flavorful and easy-to-make dish that combines tender eggplant with a savory miso glaze. You can prepare it using either a pan-fry method or an oven method, both resulting in a deliciously caramelized finish. It makes a perfect side or a light main served with rice or noodles.

A white round plate filled with a base layer of fluffy white rice, topped with two large grilled eggplant halves placed side by side. Each eggplant half has a glossy, rich brown glaze with charred black grill marks and crisscross cuts on the surface. The eggplants are sprinkled with white sesame seeds and small green herb pieces, adding texture and color contrast to the dish. Two pairs of wooden chopsticks with blue patterned handles rest beside the plate on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium-large eggplants (2 Italian 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 – 1.5 tablespoons sesame oil

Garnish: sesame seeds, sliced scallions, fresh herbs
Optional: plain white rice or noodles for serving

Instructions

Step 1: Slice the eggplants in half lengthwise. Using a knife, score the flesh diagonally in one direction, then the other to create a crisscross pattern. Be careful not to cut through the eggplant.

Step 2: In a small bowl, whisk together the miso paste, sugar, mirin, and rice wine vinegar until smooth and thick.
Step 3 (Pan Fry Method): Heat sesame oil in a large skillet over medium-high heat. Place eggplants flesh side down and sear without moving for 3-5 minutes to develop a golden crust.
Step 4: Flip eggplants, add a splash of water, cover with a lid, reduce heat to medium, and steam for about 5 minutes until soft. Meanwhile, preheat the oven to broiler setting at 200℃/400℉.

Step 5: Remove the lid, brush the miso sauce generously over the eggplant flesh, and place them flesh side up on a parchment-lined baking sheet.
Step 6: Broil for approximately 5 minutes until the miso glaze is golden, caramelized, and bubbling. Watch carefully to prevent burning.
Step 7: Remove from oven, garnish with sesame seeds, scallions, or herbs, and serve with white rice or noodles.

Step 8 (Oven Method): Preheat oven to 200℃/400℉. Place the eggplants on a parchment-lined baking sheet, brush inside and out with sesame oil, and place flesh side down.
Step 9: Roast for 25-30 minutes until skin wrinkles and flesh is soft. Flip and broil flesh side up for 5 minutes to lightly brown.
Step 10: Brush the miso sauce over the flesh sides, then broil again for about 5 minutes until caramelized and bubbling. Monitor closely to avoid burning.

Step 11: Remove, garnish as desired, and serve alongside rice or noodles.

Tips & Variations

Use Japanese eggplants for a thinner, sweeter alternative; increase quantity to 3-4 for similar volume.
Adjust sugar in the miso sauce to taste for a sweeter or more savory glaze.

For extra flavor, add a splash of soy sauce or a sprinkle of chili flakes to the miso mixture.
Serve with steamed rice, soba noodles, or quinoa for a complete meal.

Storage

Store leftover miso eggplant in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or covered skillet to retain moisture and flavor. Avoid overheating to keep the eggplant tender.

How to Serve

Two grilled eggplant halves lie on a bed of white rice inside a white bowl. Each eggplant half has a shiny, dark purple skin with golden brown and black grill marks across the surface. The flesh of the eggplants is soft and has a rich, glazed look with a sticky caramel color sauce spread evenly in a crisscross pattern. Sprinkles of white sesame seeds and small chopped green herbs are scattered on top, adding texture and color contrast. Next to the bowl, a pair of wooden chopsticks with blue and white patterned handles rest on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of miso paste?

Yes, you can substitute white miso with yellow or red miso, but this may alter the flavor profile to be stronger or saltier. Adjust the sugar accordingly to balance the taste.

Is it necessary to score the eggplant before cooking?

Scoring helps the miso glaze penetrate the flesh and ensures even cooking. It also creates an attractive pattern when served, so it is highly recommended.