Miso Glazed Eggplant (Printable)

Silky roasted eggplant with caramelized sweet-savory miso glaze and toasted sesame topping.

# Ingredient List:

→ Eggplant

01 - 2 medium Japanese eggplants

→ Miso Glaze

02 - 3 tablespoons white miso paste
03 - 1 tablespoon mirin
04 - 1 tablespoon sake
05 - 1 tablespoon granulated sugar
06 - 1 tablespoon sesame oil

→ Garnish

07 - 1 tablespoon toasted sesame seeds
08 - 2 green onions, thinly sliced

# How-To Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Slice eggplants in half lengthwise. Score the flesh in a crosshatch pattern, being careful not to pierce the skin.
03 - Brush cut sides with sesame oil and place cut-side up on the prepared baking sheet.
04 - Roast for 20 to 25 minutes, until the flesh is tender and golden.
05 - Whisk together miso paste, mirin, sake, sugar, and remaining sesame oil in a small bowl until smooth.
06 - Remove eggplants from oven. Spread a generous layer of miso glaze evenly over the cut sides.
07 - Set oven to broil. Broil eggplants for 2 to 3 minutes, until the glaze bubbles and caramelizes. Monitor closely to prevent burning.
08 - Remove from oven and sprinkle with toasted sesame seeds and green onions. Serve warm.

# Expert Advice:

01 -
  • The eggplant becomes luxuriously tender on the inside while the glaze caramelizes into a glossy, deeply savory coating that tastes way more complicated than it actually is.
  • It comes together in about 40 minutes start to finish, making it perfect for weeknight dinners when you want something that feels special without the stress.
  • White miso and sesame create this addictive umami depth that even people who think they don't like eggplant will find themselves coming back for more.
02 -
  • Don't skip the crosshatch scoring—it's not decorative, it's functional, letting the eggplant cook through evenly and giving the glaze something to grip so it doesn't just slide off into the pan.
  • The broiler is your friend but also your enemy, so stay in the kitchen during those final 2–3 minutes because the difference between glossy caramelized and charred is measured in seconds, and you'll hate yourself if you miss that window.
03 -
  • Make the glaze while the eggplants roast so you're never standing around waiting, and you can brush it on the moment they come out while they're still warm enough for it to settle in evenly.
  • Toast your own sesame seeds in a dry pan for one minute just before serving—the difference between pre-toasted and freshly warmed seeds is the difference between good and unforgettable, and it takes almost no effort.
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