Miso-Glazed Japanese Eggplant

August  8, 2012
2 Ratings
  • Serves 4
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

What You'll Need
  • 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
  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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8 Reviews

bette September 11, 2021
nice taste..dont need much of the miso on top of eggplant at end...maybe ours further from broiler but did not burn!
Taz January 16, 2017
Husband hates eggplant (unlike me) --any suggestions on alternative veggies we could use this recipe with? Zucchini maybe?
cuceesprouts July 16, 2014
I've made this recipe before the sauce was too overwhelming... Here is a recipe that works for me - it is slightly different but it is absolutely perfect
AntoniaJames October 9, 2012
Made this tonight. Delicious!! Very subtle, and so easy to make, too. ;o)
aargersi August 30, 2012
I have made this twice now, and plan on making it again this weekend. Absolutely LOVE it - the crisp edged tender eggplant, the caramelized miso glaze - I must confess I ate the whole first batch myself, in one sitting, without blinking an eye. I also passed this recipe on to a few friends and all reports back have been super positive.
AntoniaJames August 23, 2012
What a wonderful-looking recipe. I've been using the cross-hatch cutting for both eggplant and zucchini when grilling them, having seen the technique's benefits when making monkeymom's really tasty criss-cross eggplant (here on FOOD52). I'm definitely putting this on the must-try list! We love eggplant, and I can get gorgeous Japanese eggplant at our Asian farmers' market practically year round here. So looking forward to trying this. Thanks so much for posting it. ;o)
Devangi R. August 14, 2012
I love eggplant and this is a keeper...
aargersi August 9, 2012
I am getting a new stove today and I will FINALLY have a working broiler - may have to christen it with this - sounds absolutely delicious!!!