Miso-Glazed Eggplant
Score the flesh of halved eggplants, sear them cut-side down until mahogany brown, then brush with a thick mixture of miso, mirin, and sugar before finishing under a high broiler until bubbling.
- Difficulty
- Easy
- Total time
- 30 min
- Hands-on
- 10 min
- Serves
- 4
Ingredients
- 2 globe eggplants, halved lengthwise
- 3 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp granulated sugar
- 1 tsp toasted sesame oil
- 2 tbsp neutral cooking oil
- 1 tsp toasted sesame seeds
Step by step
Score and season
Cut a crosshatch pattern into the cut sides of the eggplant. Sprinkle lightly with salt and let rest for ten minutes to draw out excess moisture, then pat dry.
Sear the faces
Heat the oil in the skillet over medium heat. Place eggplants cut-side down. Cook undisturbed for 6 to 8 minutes until the flesh turns a deep, dark brown.
Mix the glaze
Whisk together the miso, mirin, sugar, and sesame oil in a small bowl until smooth.
Glaze and broil
Turn the eggplants skin-side down in the pan. Brush the glaze generously over the scored surface. Slide the pan under a preheated broiler for 2 to 3 minutes until the glaze is bubbling and slightly charred at the edges.
Questions people ask
Can I use red miso?
Yes, but red miso is saltier and more pungent than white. If using red, reduce the amount to two tablespoons and increase the sugar slightly.
Do I need to peel the eggplant?
Keep the skin on. It acts as a natural vessel to hold the eggplant together during the searing and broiling process.
Tips
- Choose smaller eggplants; their skin is thinner and the seeds are less developed.
- If the glaze threatens to burn before the eggplant is tender, move the rack further away from the broiler element.
- Serve immediately while the glaze is warm and glossy.
Variations
- Ginger-Forward: Whisk a teaspoon of freshly grated ginger into the miso glaze for a sharper bite.
- Spicy Heat: Add a half-teaspoon of shichimi togarashi or red chili flakes to the glaze mixture.