Go Back Email Link

Crispy Miso Glazed Eggplant

Roasted eggplant halves scored and brushed with a sweet, savory miso glaze, then broiled until glossy and slightly charred. Ready in under 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: Japanese
Calories: 140
Ingredients Method Notes

Ingredients
  

Eggplant
  • 2 medium eggplants halved lengthwise
  • 1 tbsp neutral oil
Miso Glaze
  • 3 tbsp white or yellow miso paste
  • 2 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 1 tbsp soy sauce or tamari
  • 1 tsp sesame oil
  • 1-2 tbsp water to thin as needed
For Serving
  • Sesame seeds
  • Sliced green onions
  • Cooked rice optional

Method
 

  1. Score the cut side of each eggplant half in a crosshatch pattern.
  2. Brush with oil and roast at 425°F for 20-25 minutes, until soft.
  3. Whisk together the miso glaze ingredients.
  4. Brush the glaze over the roasted eggplant and broil for 3-5 minutes, until bubbling and charred at the edges.
  5. Garnish with sesame seeds and green onions, and serve.

Notes

  • Score the eggplant deeply enough to let the glaze soak in, not just coat the surface.
  • Watch closely under the broiler, the glaze's natural sugars can burn quickly.
  • Leftovers keep in the fridge for up to 3 days; this dish doesn't freeze well.