Kitchen notes · a little help before you start
Miso Glazed Eggplant
Eggplant turns soft beneath its shiny miso coating, giving you a rich, savory bite with a little sweetness. Sesame seeds add texture against the tender flesh, and scallions freshen the top. Scoop into the scored surface and catch some glaze with the eggplant underneath.
- Prep
- 5 min
- Cook
- 25 min
- Total
- 30 min
- Original yield
- Serves 2
- Ingredients
- 7 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Appetizers · Appetizers & snacks · Main course
- Cuisine
- Japanese · Asian
- Cooking method
- Roasting · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Score the cut surfaces
Cut the border and crosshatch into the eggplant flesh before rubbing the cut sides with oil.
2. Roast before glazing
Let the eggplant become tender and medium brown on top before spreading on the miso glaze.
3. Watch the final roast
Return the glazed eggplant to caramelize, watching closely during this final stage so the coating does not burn.
Get to know the ingredients
Miso
Mix the miso with sugar and mirin until the glaze is smooth and free of lumps.
Vegetable oil
Rub most of the oil into the cut surfaces, then use the remainder on the eggplant skin.
Scallion
Chopped scallion is reserved for garnishing the caramelized eggplant, alongside the toasted sesame seeds at serving.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 2. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 9 steps completeMake room for Miso Glazed Eggplant
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Sesame and scallion
Add toasted sesame seeds and chopped scallion once the glaze has caramelized, and serve the eggplant immediately.
A little more help as you go
Glaze into the cuts
Spread the miso mixture generously over the roasted flesh, making sure it reaches into the scored crevices.
Use the roasting pause
Mix the smooth miso glaze while the eggplant roasts so it is ready for the next stage.
A few questions you might have
Which way should I halve the eggplant?
Cut it lengthwise, then score the exposed flesh before oiling and placing the halves on the tray.
Does the eggplant roast cut-side down?
No, place it cut-side up on the baking tray and roast until tender with a medium-brown top.
Should I glaze the raw eggplant?
Roast it first, then remove it from the oven and spread the glaze over the tender cut surfaces.
How smooth should the glaze be?
Mix the miso and sugar into the mirin until smooth and free of lumps before spreading it.
When are the sesame seeds added?
Add them after the glazed eggplant comes out of the oven, together with the chopped scallion.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: norecipes.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.