- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 3 tbsp
- 1 tbsp
- 1 tbsp
- 1 tsp
- 1 tsp
- 1 tsp
- 2 tbsp
- 1 tsp
Process
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Preheat oven to 200°C. Line a baking sheet with parchment paper.
Cut eggplants in half lengthwise. Score the flesh in a crosshatch pattern, about 1 cm deep, without cutting through the skin.
Brush the cut sides of the eggplant with neutral oil. Place cut-side down on the baking sheet.
Roast for 20 minutes, until the flesh is tender and the skin is slightly wrinkled.
Meanwhile, in a small bowl, whisk together white miso paste, soy sauce, honey, rice vinegar, sesame oil, and grated ginger until smooth.
Remove eggplant from oven and turn cut-side up. Brush the miso glaze generously over the flesh.
Set oven to broil (grill) and return eggplant to the top rack. Broil for 3–5 minutes, watching closely, until the glaze is bubbly and caramelized. Do not let it burn.
Transfer to a serving plate. Garnish with sesame seeds and sliced green onions if desired.
Kitchen notes
Kitchen notes
- The most common mistake is not cooking the eggplant long enough before glazing; it should be fully tender after roasting so the final broil only caramelizes the glaze.
- Miso burns easily due to its sugar content. Stay by the oven during broiling and remove as soon as the glaze bubbles and turns deep golden brown.
- Scoring the flesh helps the glaze penetrate and ensures even cooking. Do not skip this step.
- For a vegan version, substitute honey with maple syrup or agave nectar.
Substitutions
- honey→maple syrup or agave nectar
- soy sauce→tamari for gluten-free
- white miso→yellow miso (slightly stronger flavor)
Storage & reheating
Store leftover miso glazed eggplant in an airtight container in the refrigerator for up to 3 days. Reheat in a 180°C oven for 5-7 minutes, or until warmed through. Avoid microwaving as it can make the eggplant soggy.
FAQ
The questions we get asked most
Can I use a different type of miso?
Yes, you can substitute white miso with yellow or red miso, but note that darker misos have a stronger, saltier flavor. Adjust the amount to taste, starting with 2 tablespoons.
Why did my miso glaze burn?
Miso contains sugars that caramelize quickly under high heat. Broil on the top rack but keep a close eye and remove as soon as the glaze bubbles and turns golden. If your broiler runs very hot, move the rack down one level.
Can I make this dish ahead of time?
You can roast the eggplant and prepare the glaze up to 2 days in advance. Store them separately in the refrigerator. When ready to serve, brush the glaze on the roasted eggplant and broil until hot and caramelized.
How do I know when the eggplant is fully cooked?
The flesh should be very tender and easily pierced with a knife. The skin will look wrinkled and slightly collapsed. If it's still firm, roast for another 5 minutes before glazing.
Can I grill the eggplant instead of roasting?
Yes, grill over medium heat for about 10-15 minutes per side, until tender. Then brush with glaze and grill for another 1-2 minutes per side, until caramelized. Watch closely to prevent burning.
Is this dish gluten-free?
Not as written because soy sauce and miso typically contain wheat. To make it gluten-free, use tamari instead of soy sauce and ensure your miso is certified gluten-free.
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