Description
This Miso Eggplant recipe offers a deliciously savory and sweet umami-packed dish, combining tender, caramelized eggplants with a rich miso glaze. You can prepare it using two methods: pan-frying followed by broiling for a crispy finish or a fully oven-based technique. Garnished with sesame seeds, scallions, and fresh herbs, it pairs wonderfully with plain white rice or noodles for a comforting and flavorful meal.
Ingredients
Scale
Vegetables
- 2 medium-large eggplants (preferably Italian; if using Japanese eggplants, use 3-4)
Sauce
- 3 tablespoons white miso paste
- 1.5 tablespoons sugar
- 1 tablespoon mirin
- 1 tablespoon rice wine vinegar (or sake)
Other
- 1 – 1.5 tablespoons sesame oil
- Garnish: sesame seeds, sliced scallions, fresh herbs
- Optional to serve: plain white rice or noodles
Instructions
- Prepare Eggplants: Slice the eggplants in half lengthwise. Using a knife, score the inner flesh diagonally in one direction, then the other, forming a criss-cross pattern without cutting through the skin. This helps the eggplant absorb flavors and cook evenly.
- Make Miso Sauce: In a small bowl, whisk together white miso paste, sugar, mirin, and rice wine vinegar until smooth and thick with no clumps.
- Pan Fry Method – Heat Oil: Heat sesame oil in a large skillet or saucepan over medium-high heat.
- Sear Eggplants: Place eggplants flesh-side down in the hot oil. Sear without moving for 3–5 minutes until golden brown and caramelized on the surface.
- Steam Eggplants: Flip eggplants over, add a splash of water to the pan, and cover with a lid. Reduce heat to medium and steam for about 5 minutes until the eggplants are soft and cooked through. Meanwhile, preheat your oven broiler to 200℃ (400℉).
- Apply Miso Glaze: Remove lid and brush the miso sauce generously over the eggplant flesh.
- Broil Eggplants: Place the eggplants flesh-up on a parchment-lined baking sheet. Broil for approximately 5 minutes until the miso glaze bubbles, caramelizes, and turns golden brown. Watch closely to prevent burning.
- Garnish and Serve: Remove from the broiler, sprinkle with sesame seeds, sliced scallions, and fresh herbs. Serve warm alongside white rice or noodles.
- Oven Method – Preheat Oven: Preheat your oven to 200℃ (400℉). Place eggplants on a parchment-lined baking sheet, brush both sides with sesame oil, and place flesh-side down.
- Roast Eggplants: Bake for 25–30 minutes until the skin wrinkles and the eggplants are soft inside. Use tongs to check softness.
- Broil Flesh-Side: Flip eggplants flesh-side up and broil for 5 minutes until lightly golden.
- Apply Miso Glaze: Brush the miso sauce generously over the eggplant flesh sides.
- Final Broil: Broil again for 5 minutes until the miso glaze bubbles, caramelizes, and turns golden. Monitor closely to avoid burning.
- Garnish and Serve: Remove from oven, garnish with sesame seeds, scallions, and fresh herbs. Serve alongside rice or noodles.
Notes
- Use Italian eggplants for bigger halves; if using Japanese eggplants, increase quantity to 3-4 for similar volume.
- Adjust sugar quantity in the miso sauce to suit your sweetness preference.
- Keep a close eye during broiling to avoid burning the miso glaze as it caramelizes quickly.
- Miso paste varies in saltiness; taste and adjust seasoning if necessary before glazing.
- For a vegan version, ensure your mirin and miso paste are free from animal products.
- Serve immediately for best texture and flavor.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 160 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
