Description
This Miso Eggplant recipe offers a deliciously savory Japanese-inspired dish featuring tender eggplants glazed with a sweet and umami-rich miso sauce. You can prepare it using two methods: pan-frying followed by broiling, or oven-baking then broiling for a caramelized finish. Garnished with sesame seeds, scallions, and fresh herbs, this dish pairs perfectly with white rice or noodles for a satisfying vegetarian meal.
Ingredients
Scale
Eggplants
- 2 medium-large eggplants (Italian variety recommended; use 3–4 if using Japanese eggplants)
Miso Glaze
- 3 tablespoons white miso paste
- 1.5 tablespoons sugar
- 1 tablespoon mirin
- 1 tablespoon rice wine vinegar (or sake)
Other
- 1 – 1.5 tablespoons sesame oil
- Garnish: sesame seeds, sliced scallions, fresh herbs
- Optional for serving: plain white rice or noodles
Instructions
- Prepare the eggplants: Slice the eggplants in half lengthwise. Carefully score the flesh with a diagonal crisscross pattern, making sure not to cut through the skin.
- Make the miso glaze: In a small bowl, whisk together the white miso paste, sugar, mirin, and rice wine vinegar until smooth and thick without lumps.
- Pan Fry Method – Heat oil: Warm sesame oil in a large skillet or saucepan over medium-high heat.
- Sear eggplants: Place eggplants flesh side down in the pan and sear without moving for 3-5 minutes until golden brown.
- Steam eggplants: Flip the 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 broiler to 200°C (400°F).
- Apply miso sauce: Remove the lid, verify eggplants are tender, then brush the miso glaze generously over the flesh sides.
- Broil eggplants: Place the eggplants flesh side up on a parchment-lined baking sheet. Broil for approximately 5 minutes until the miso glaze is golden, caramelized, and bubbling. Watch carefully to prevent burning.
- Garnish and serve: Remove from oven, sprinkle with sesame seeds, scallions, and fresh herbs. Serve with white rice or noodles.
- Oven Method – Preheat oven: Preheat oven to 200°C (400°F). Brush both sides of eggplants with sesame oil and place them flesh side down on a parchment-lined baking sheet.
- Roast eggplants: Cook for 25-30 minutes until the skin wrinkles and eggplants feel soft when tested with tongs.
- Flip and broil: Flip the eggplants flesh side up and broil for 5 minutes to lightly brown the flesh.
- Apply miso glaze: Brush the miso glaze generously onto the flesh sides.
- Final broil: Broil again flesh side up for about 5 minutes until the miso glaze bubbles and caramelizes. Keep a close eye to avoid burning.
- Garnish and serve: Remove from oven, garnish with sesame seeds, scallions, and fresh herbs. Serve alongside white rice or noodles for a flavorful vegetarian meal.
Notes
- To prevent the eggplant from absorbing too much oil, make sure the skillet is hot before adding the eggplants.
- Keep a close watch while broiling as the miso glaze can burn quickly due to its sugar content.
- You can substitute rice wine vinegar with sake, but flavor will be slightly different.
- If you prefer a less sweet glaze, reduce the sugar slightly to taste.
- Using Japanese eggplants will require more quantity as they are smaller and thinner compared to Italian eggplants.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Pan Frying and Broiling (Oven)
- Cuisine: Japanese
Keywords: miso eggplant, Japanese eggplant recipe, vegetarian miso glaze, pan-fried eggplant, broiled eggplant, miso paste recipe
