30-Minute Miso Glazed Eggplant
Miso Glazed Eggplant is a flavorful and healthy dish featuring tender roasted eggplant slathered in a sweet-savory miso glaze. This quick and easy recipe blends umami-rich ingredients for a satisfying plant-based meal perfect as a side or main.
Equipment
- 1 Baking sheet
- 1 Sharp Chef’s Knife
- 1 Mixing Bowl
- 1 Silicone Brush or Spoon
- Oven Mitts (1 pair)
Ingredients
- 3 tablespoons mirin
- 2 tablespoons miso preferably a 50:50 mix of hatcho and yellow miso
- 1 tablespoon granulated sugar
- 1 tablespoon vegetable oil
- 1 large eggplant
- 1 teaspoon toasted sesame seeds
- 1 scallion chopped
Instructions
- Preheat Your Oven for Optimal Roasting: Begin by setting your oven to 500°F (260°C). This high temperature is essential to roast the eggplant quickly while developing a beautiful caramelized exterior. Make sure the oven rack is positioned in the center to allow even heat circulation around the eggplant halves. Preheating the oven fully before placing the eggplant inside ensures a perfect roast without sogginess.
- Prepare the Eggplant by Scoring for Flavor Absorption: Take your large eggplant and place it on a sturdy cutting board. Using a sharp chef’s knife, slice the eggplant in half lengthwise to expose the flesh. To help the miso glaze deeply penetrate and to encourage even cooking, carefully cut a shallow border about ½-inch deep all around the edges of the cut surface on each half. Next, create a cross-hatch pattern by making shallow cuts about ½-inch apart across the center of the eggplant flesh. These cuts will allow the glaze to settle into the crevices, maximizing flavor and caramelization.
- Apply Oil Generously for a Golden Roast: Drizzle the majority of the vegetable oil over the cut surfaces of the eggplant. Use your fingers to rub and evenly spread the oil across the flesh, making sure to coat every nook and cranny, especially inside the scored cross-hatch. Then, drizzle any remaining oil on the skin side and gently rub it in to prevent drying during roasting. This oil layer helps the eggplant develop a rich, tender texture and a slightly crisp skin.
- Arrange and Roast the Eggplant Until Tender: Place the eggplant halves cut-side up on a baking sheet, ensuring they sit flat and stable. Insert the tray into the preheated oven and roast for 15 to 20 minutes. Keep an eye on the eggplant as it roasts—the flesh should become soft and tender, and the surface should turn a medium golden brown. This roasting stage breaks down the eggplant’s spongy texture and enhances its natural sweetness, forming a perfect base for the miso glaze.
- Whisk Together the Miso Glaze with Precision: While the eggplant roasts, prepare the glaze by combining the miso paste, mirin, and granulated sugar in a mixing bowl. Stir the ingredients thoroughly with a spoon or whisk until the mixture is completely smooth and free of lumps. The mirin adds a gentle sweetness and acidity that balances the savory umami of the miso, while the sugar helps the glaze caramelize beautifully when baked.
- Generously Coat the Roasted Eggplant with Miso Glaze: Once the eggplant is tender and lightly browned, carefully remove the baking sheet from the oven using oven mitts. Using a silicone brush or the back of a spoon, spread a generous and even layer of the prepared miso glaze all over the cut surfaces of each eggplant half. Be sure to fill the cross-hatch cuts and the border to maximize the glaze’s flavor infusion. The thick coating will transform into a glossy, savory-sweet crust when caramelized.
- Caramelize the Miso Glaze for Deep Flavor: Return the glazed eggplant to the oven and bake for an additional 5 to 7 minutes. During this time, the miso glaze will bubble and caramelize, developing a rich, slightly sticky texture with complex flavors. Keep a close watch to avoid burning—once the glaze turns a deep amber color and smells fragrant, it’s ready to be removed.
- Garnish and Serve Immediately for Best Taste: After caramelization, carefully take the eggplant out of the oven. Sprinkle toasted sesame seeds evenly across the glazed surfaces to add a nutty crunch and visual appeal. Finally, scatter the freshly chopped scallions on top for a bright, fresh contrast to the rich glaze. Serve the miso-glazed eggplant hot for the best texture and flavor, either as a standout side or a satisfying vegetarian main dish.
Notes
- Use a sharp knife to score the eggplant carefully without cutting all the way through.
- Hatcho and yellow miso blend provides a balanced umami flavor, but feel free to experiment with other types.
- Keep an eye on the glaze during caramelization to avoid burning—it can quickly go from perfect to bitter.
- Roasting at a high temperature ensures a tender, creamy texture while caramelizing the eggplant’s natural sugars.
- This dish is best served immediately to enjoy the crisp glaze and tender flesh at their peak.
