Japanese
Miso Glazed Eggplant
Eggplant halves roast until soft, then a sweet miso glaze broils on top for a few minutes.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
Photo: joyosity (CC BY). Source
Why you’ll love it
- Score the flesh so the glaze sinks in.
- Roast first, glaze second.
- Broil only at the end.
- Oil the eggplant or it tastes dry.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
Check the ingredients you still need, then add them. If nothing is checked, the full list is added. Saved on this device.
Instructions
- 1
Heat the oven to 425°F. Halve the eggplants, score the cut sides, and rub with oil and salt.
- 2
Roast cut side down 20 minutes, until soft.
- 3
Stir miso, honey, mirin, and soy sauce. Flip the eggplants, spread on the glaze, and broil 3 to 4 minutes, until the top is bubbling.
- 4
Finish with sesame seeds and scallions.
Pro tips
- If the glaze browns in spots before 3 minutes, pull it.
- Serve with rice. The eggplant is the center, not a garnish.
- Yellow miso is milder. Red miso is saltier. Use a little less if that is what you have.
Easy substitutions
- Honey
- Sugar
- Mirin
- 1 tsp rice vinegar plus 1 tsp sugar
Storage and reheating
Storage
Refrigerate up to 3 days.
Reheating
Warm at 350°F until hot. The glaze will not look newly broiled.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 180
- Protein
- 4 g
- Carbs
- 22 g
- Fat
- 9 g
- Fiber
- 6 g
Moderate · Oven · Vegetarian
You might also like
Miso Tofu Vegetable Soup
Soft tofu, spinach, and mushrooms sit in a ginger-miso broth. The miso goes in off the boil so it stays savory instead of harsh.
25 min · Easy
View recipe
Lemon Herb Fish with Vegetables
Lemon and herbs bake into the fish while the zucchini and tomatoes soften and turn sweet at the edges. A little olive oil keeps the fillets moist so the plate tastes bright instead of dry.
35 min · Easy
View recipe
Olive Tapenade Baked Cod
Cod fillets bake under a rough chop of olives, capers, and lemon so the fish stays moist and the topping stays briny.
24 min · Easy
View recipe
Quinoa Stuffed Peppers
Bell peppers bake filled with quinoa, tomato, chickpeas, and feta. The peppers soften and the filling stays spoonable.
50 min · Easy
View recipeStill hungry?
More in the same lane, not a random mix.
Roasted Vegetable Farro
Farro cooks up chewy while zucchini, red onion, and chickpeas roast until the edges brown and turn sweet. Feta and a little olive oil make the warm grains taste savory instead of plain.
50 min · Easy
View recipe
Salmon and Green Beans
Salmon roasts until the fat turns silky, and lemon and garlic keep it from tasting heavy. The green beans soften and pick up the same garlicky oil, so the plate is savory with a clean citrus finish.
28 min · Easy
View recipe
Sheet-Pan Chicken and Brussels
Chicken thighs and brussels sprouts roast with mustard and garlic. The sprouts caramelize at the edges, which is the point of the high heat.
45 min · Easy
View recipe
Sheet-Pan Citrus Chicken and Fennel
Chicken thighs roast with fennel and orange so the fennel softens and the chicken skin browns. A handful of arugula goes on at the table.
43 min · Easy
View recipeFind something else
From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
Read the affiliate disclosure.