Miso Glazed Eggplant Recipe

Miso glazed eggplant, inspired by the classic Japanese nasu dengaku, transforms humble eggplant into a rich, caramelized side dish with deep umami flavor. The sweet miso glaze broils to a glossy, lacquered finish that is absolutely addictive. At just 130 calories per serving, this vegan low-carb side is rich in plant-based compounds and delivers restaurant-quality flavor at home.

Ingredients

• 2 large Japanese eggplants or 1 large globe eggplant (about 600g)
• 1 tsp salt (for salting eggplant)
• 2 tbsp white or yellow miso paste
• 1 tbsp mirin
• 1 tbsp soy sauce (gluten-free tamari)
• 1 tbsp sake (or dry sherry)
• 1 tbsp sesame oil
• 2 tsp maple syrup
• 2 tsp rice vinegar
• 1 tbsp sesame seeds, toasted
• 2 green onions, thinly sliced

Instructions

1. Preheat oven broiler to high (or grill setting at 220°C/430°F). Line a baking sheet with foil and brush with oil.
2. Cut eggplant in half lengthwise. Score the flesh in a crosshatch pattern about 1cm deep without cutting through the skin.
3. Sprinkle the cut sides with salt and let sit 10 minutes to draw out bitter moisture.
4. Pat eggplant dry with paper towels.
5. While eggplant rests, whisk together miso paste, mirin, soy sauce, sake, sesame oil, maple syrup, and rice vinegar in a small bowl until smooth.
6. Place eggplant cut-side down on the prepared baking sheet. Broil for 8-10 minutes until the skin softens and the flesh is tender.
7. Remove from oven and flip eggplant cut-side up.
8. Spoon the miso glaze generously over the cut surface of each eggplant half, spreading to coat evenly.
9. Return to the broiler for 4-5 minutes until the glaze caramelizes and turns deep golden brown. Watch closely to avoid burning.
10. Garnish with toasted sesame seeds and sliced green onions. Serve immediately.

Tips & Variations

• Japanese eggplants are ideal for this recipe as they have fewer seeds and a more tender texture, but globe eggplant works well too.
• The crosshatch scoring is important. It allows the glaze to penetrate deeper and the flesh to cook evenly.
• White miso has a milder, sweeter flavor. Red miso is saltier and more intense. Both work, but adjust maple syrup accordingly.
• Serve over steamed rice for a complete vegetarian main course.
• Add a thin slice of ginger to the glaze for extra warmth and complexity.

Nutrition Breakdown

Calories: 125 kcal

Protein: 3.4g

Fat: 5.4g

Carbs: 16.6g

Fiber: 5.4g

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