Description
This Miso Glazed Eggplant recipe features tender roasted Japanese eggplants coated with a flavorful, sweet-savory miso glaze made from white miso paste, mirin, sake, and sesame oil. Roasting the eggplants brings out their natural sweetness and creates a caramelized finish, making this dish a perfect side or vegetarian main that is both elegant and easy to prepare.
Ingredients
Scale
Eggplant
- 2 medium-sized Japanese eggplants (or 1 large globe eggplant)
Miso Glaze
- 3 tablespoons white miso paste
- 2 tablespoons mirin (sweet rice wine)
- 1 tablespoon sake (Japanese rice wine)
- 1 tablespoon sugar
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
Garnish
- Sesame seeds, for garnish
- Chopped green onions, for garnish
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Prepare the eggplants: Slice the eggplants in half lengthwise. If using a large globe eggplant instead of Japanese ones, cut it into thick slices for even cooking.
- Salt the eggplants: Sprinkle a generous amount of salt over the cut sides of the eggplant halves. Let them sit for 15-20 minutes to draw out excess moisture and any bitterness. Then rinse the eggplants under cold water and pat dry thoroughly with paper towels.
- Make the miso glaze: In a small bowl, whisk together the white miso paste, mirin, sake, sugar, vegetable oil, sesame oil, and rice vinegar until you have a smooth, well-combined glaze.
- Apply the glaze: Brush the miso mixture generously over the cut sides of the eggplants, making sure to cover evenly for a rich and balanced flavor.
- Prepare for roasting: Arrange the eggplant halves cut side down on the prepared baking sheet. Drizzle a little extra vegetable oil over them to help with caramelization.
- Roast the eggplants: Roast in the preheated oven for 20-25 minutes, or until the eggplants are tender and golden brown. Flip them halfway through roasting to ensure even cooking on both sides.
- Finish and serve: Remove the roasted eggplants from the oven and let them cool slightly. Optionally, brush on a bit more miso glaze on top before serving.
- Garnish and enjoy: Serve warm, garnished with toasted sesame seeds and chopped green onions for added texture and freshness.
Notes
- If you prefer a smokier flavor, you can finish the eggplants briefly under a broiler after roasting.
- Substitute sake with dry white wine if unavailable.
- Use a low-sodium miso paste if watching salt intake.
- The dish pairs well with steamed rice or as part of a vegetarian meal.
- Adjust sugar amount to taste if you prefer a less sweet glaze.
