Miso Eggplant

Six Miso-Glazed Eggplant halves on metal tray garnished with sesame seeds and scallions.

5 from 2 votes

This easy miso eggplant recipe is based on Nasu Dengaku, the classic Japanese starter that rocks with flavor! The umami-packed miso glaze comes together quickly, is then brushed onto baked eggplant and a quick stint under the broiler adds lovely caramelized goodness!

Prep Time5

Cook Time20

Total Time25

Course: Side Dishes - Vegetables

Cuisine: Asian

Diet: Diabetic, Low Fat, Low Lactose

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

2 tablespoons white miso
2 tablespoons mirin
2 tablespoons soy sauce preferably low-sodium
1 tablespoon honey
1 tablespoon minced ginger
3 cloves garlic crushed through a garlic press
3 Japanese eggplants halved lengthwise
2 tablespoons canola oil for brushing the eggplant
1 scallion thinly sliced diagonally, for garnish
toasted sesame seeds for garnish

Instructions

Whisk together the first 6 ingredients (miso through garlic) in a small bowl and set aside.
Preheat the oven to 400 degrees.
Lightly brush the halved eggplant with canola oil and place flesh side down on a nonstick baking sheet or baking sheet lined with regular or nonstick aluminum foil.
Bake for 15 minutes or until you can easily pierce the eggplants with a paring knife.
Preheat the broiler. Place a rack approximately 8 inches from the broiler.
Turn the eggplants over and brush with the miso glaze--using it all up.
Place under the broiler and broil for 3 minutes or until the glaze is lightly charred.
Sprinkle with sesame seeds and sliced scallion and serve immediately.

Notes

SUBSTITUTIONS:

Can use almost any type of eggplant, such as regular globe eggplant.
NON-ALCOHOLIC SUBSTITUTION: Use 2 tablespoons of rice vinegar with 1 teaspoon of granulated sugar.

MAKE AHEAD:

The miso blend can be mixed together 1-2 days ahead of time.

Nutrition