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Miso eggplant
ingredients
- 2 medium eggplants (about 500g)
- 3 tbsp neutral oil (grape seed or avocado)
- 2 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp sake (or dry sherry)
- 1 tbsp sugar
- 1 tbsp sesame seeds, toasted
- 2 spring onions, thinly sliced
Look for firm, glossy eggplants. If you can't find sake, substitute with 1 tbsp dry white wine + ½ tsp sugar.
instructions
- Preheat oven to 200°C (400°F). Cut eggplants in half lengthwise, then score the flesh in a crosshatch pattern without piercing the skin.
- Brush cut sides with 2 tbsp oil and place on a baking tray lined with parchment. Roast for 25–30 minutes until tender and golden.
- Meanwhile, make the miso glaze: in a small bowl, whisk miso, mirin, sake, and sugar until smooth.
- Remove eggplants from oven. Brush generously with the miso glaze, allowing it to seep into the scores.
- Return to oven and broil for 3–5 minutes until glaze is bubbly and caramelized. Watch closely to avoid burning.
- Transfer to a serving plate. Drizzle with any remaining glaze, then sprinkle with toasted sesame seeds and spring onions.
leo's tip: For an extra layer of flavor, add a drizzle of toasted sesame oil just before serving. Serve with steamed rice and pickled vegetables.
nutrition (per serving, as side)
290 kcal
16g fat
28g carbs
6g protein
This miso eggplant is one of those dishes that feels both comforting and elegant. The sweet-savory glaze caramelizes into a sticky coating that contrasts beautifully with the creamy flesh. It's a staple in my Japanese-inspired weeknight rotation.
— leo, TasteBite photographer & cook
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