Miso-Glazed Japanese Eggplant

August  8, 2012
Author Notes

The caramelized miso glaze is perfect for these 'Ichiban' variety of Japanese eggplant, which I picked from my backyard vegetable garden a few moments before cooking. The sesame oil add adds a nutty flavor and aroma, which is a distinctive characteristic of Asian cooking. Adapted from Kenji Lopez-Alt at Serious Eats. —daisyt13

  • Serves 4
  • 2 tablespoons mirin, Japanese sweet rice wine
  • 2 tablespoons sake
  • 1/4 cup white, or "shiro" miso
  • 1 tablespoon sugar
  • 1 teaspoon sesame oil, or to taste
  • pinch of salt
  • 4 Japanese egglant, stemmed, split in half, and cut into 3- to 4-inch pieces
  • vegetable oil, as needed to coat eggplant
  • 2 toasted sesame seeds, for garnish
  • 2 tablespoons sliced green onions, for garnish
In This Recipe
  1. Adjust oven rack to 6" from the heating element and preheat broiler to high heat.
  2. Combine mirin, sake, miso, sugar, sesame oil, and salt in a small bowl and mix until well-combined. Taste to adjust seasoning. Set aside.
  3. Score eggplant slices in a cross-hatch pattern and coat completely with vegetable oil. Broil eggplant, cut-side down, for about 5 minutes. Turn over and continue to cook until almost tender, about 3 – 4 minutes longer.
  4. Remove from heat and brush the miso glaze on the cut surface of the eggplant and place on a broiler pan, cut-side up. Broil until completely cooked and the glaze has caramelized, about 3 – 5 minutes.
  5. Garnish with toasted sesame seeds and scallions.
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