Quick Weeknights · Japanese
Miso-Glazed Roasted Eggplant
Rich, tender eggplant caramelized with a savory-sweet miso glaze that makes for an incredible vegetarian main.
Why This Works
Scoring the eggplant increases the surface area for the miso glaze to permeate, while the roasting process softens the fibrous flesh into a creamy texture.
The Upgrade
Scatter with toasted sesame seeds and thin scallion slices to add freshness and crunch.
Chef's Secret
Michelin TechniqueThe sugar content in the glaze creates a deep, glossy finish that acts as a flavor anchor for the earthy eggplant.
Ingredients
Total time including resting: 35 min
Directions
Preheat your oven to 400°F and slice the eggplants in half lengthwise.
Score the flesh of the eggplant in a crosshatch pattern to help the heat penetrate.
Whisk together the miso, mirin, sugar, and sesame oil to create a smooth, thick glaze.
Brush the glaze generously over the cut surface of the eggplants.
Roast for 20 minutes until the flesh is completely tender and the top is caramelized.
Finish under the broiler for 2 minutes to get a slightly charred, restaurant-quality edge.
Wine Pairing
Pinot Noir
Red Wine
The BottleAu Contraire Pinot Noir
The earthy undertones of Pinot Noir complement the eggplant's texture. Its moderate tannins and vibrant acidity provide the necessary structure to balance the miso glaze's richness.
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Brown Rice
Nutty brown rice provides a fiber-rich starch to anchor the rich, miso-heavy eggplant.
Ingredients
Directions
Rinse rice under cold water until the water runs clear.
Combine rice, water, and salt in a heavy-bottomed pot.
Bring to a boil over medium-high heat.
Cover tightly, reduce heat to the lowest setting, and simmer for 20 minutes.
Remove from heat and let steam, covered, for 5 minutes.
Fluff gently with a fork before serving.
Side Dish
Sesame Snap Peas
Lightly sautéed snap peas add a vibrant crunch and freshness to the soft, roasted eggplant.
Ingredients
Directions
Heat the neutral oil in a large cast-iron skillet over high heat.
Add snap peas to the pan in a single layer.
Sear undisturbed for 2 minutes until blistered.
Toss the peas for 1 minute until tender-crisp.
Remove from heat and immediately toss with sesame oil and salt.
Garnish with sesame seeds and serve immediately.
Member Reviews
How did it turn out?
Rate this recipe
This Miso-Glazed Roasted Eggplant came out incredible. The chef's secret tip is worth the price of admission.
Genuinely can't believe how easy this was for how good it tasted.
Delicious! Doubling it next time because leftovers went fast.