Miso-Glazed Eggplant
Miso-Glazed Eggplant is more than a simple vegetable dish; it is a celebration of flavor, texture, and health wrapped in a beautifully caramelized glaze. Its balance of sweet, salty, and umami notes makes it a versatile dish suitable for numerous occasions—from weeknight dinners to elegant gatherings.
Ingredients
- 2 medium Japanese eggplants
- 3 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp sake
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp vegetable oil
- 1 tsp toasted sesame seeds
- 1 scallion thinly sliced
Instructions
Preheat the Oven
- I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup and even roasting of this Umami Vegetarian Delight.
Prepare the Eggplants
- I cut 2 medium Japanese eggplants in half lengthwise, scoring the flesh in a crisscross pattern without piercing the skin to help the glaze soak in.
Make the Miso Glaze
- In a small bowl, I whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp sake, 1 tbsp soy sauce, and 1 tbsp sugar until smooth and glossy.
Glaze the Eggplants
- I brush the miso glaze generously over the cut side of each eggplant half, ensuring even coverage for maximum flavor in Miso-Glazed Eggplant.
Roast the Eggplants
- I drizzle 1 tbsp vegetable oil over the eggplants, place them cut side up on the baking sheet, and roast for 20–25 minutes until tender and the glaze is caramelized.
Garnish and Serve
- I remove the Miso-Glazed Eggplant from the oven, sprinkle with 1 tsp toasted sesame seeds and 1 sliced scallion, and serve immediately for a vibrant finish.