Name: Fahrenheits Miso Glazed Eggplant Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 medium Japanese/Chinese eggplant; 4 tbs white miso paste; 2 tbs mirin; 1 tbs soy sauce; 1 tbs sake (or dry sherry); 1 tsp granulated sugar; 2 tbs neutral oil (vegetable, canola, or grapeseed); 1 tbs fresh ginger; 3 stalks scallions (green onions); 1 tsp toasted sesame seeds; 1 tsp sesame oil; 1 tsp rice vinegar; 0.5 tsp salt; 0.25 tsp black pepper; 2 cups steamed rice or warm short-grain rice; 0.5 tsp shichimi togarashi or chili flakes

Served with ginger, scallions, and sesame seeds.

Trim the stem ends of the eggplants and cut each lengthwise into halves. If the eggplants are thick, cut each half again lengthwise so pieces are about 1 to 1.5 inches thick. Score the flesh in a crosshatch pattern 1/4 inch deep to help the glaze penetrate.

Prepare eggplant

Lightly sprinkle the cut surfaces with 1/2 tsp salt and let sit flesh-side up for 10 minutes to draw out bitterness and excess moisture. Pat dry with paper towels before cooking.

Salt and sweat (optional)

In a small bowl, whisk together white miso paste (4 tbs), mirin (2 tbs), soy sauce (1 tbs), sake (1 tbs), and sugar (1 tsp) until smooth. Set aside.

Make miso glaze

Heat a large nonstick or cast-iron skillet over medium-high heat and add 2 tbs neutral oil. When the oil shimmers, place eggplant cut-side down in a single layer. Cook undisturbed 4–6 minutes until well browned and caramelized. Flip and cook the skin side 2–3 minutes until the flesh is nearly tender (total cooking 6–9 minutes depending on thickness). Reduce heat to medium-low.

Cook eggplant

Spoon the miso glaze over the cut surfaces of each eggplant piece (about 1 tbs glaze per half, adjust to size). Cook on medium-low 1–2 minutes until glaze begins to bubble and thicken. Tilt the pan slightly and spoon the thickened glaze over the flesh so it coats evenly. Remove from heat once glaze is shiny and set, about 30–60 seconds more.

Glaze eggplant

While the eggplant cooks, peel and finely grate 1 tbs fresh ginger. Trim and finely slice the scallions on the bias into thin rounds, reserving some of the green tops for garnish.

Prepare aromatics

In a small bowl combine grated ginger, 1 tsp sesame oil, 1 tsp rice vinegar, 1/4 tsp black pepper, and a pinch (or use) of the reserved glaze from the pan (if any). Taste and adjust: add a few drops soy sauce if it needs salt. This will be spooned over just before serving for a bright aromatic lift.

Finish seasoning

Transfer glazed eggplant to a serving platter cut-side up. Spoon the ginger-vinegar mixture sparingly over each piece (about 1/2 tsp each). Sprinkle sliced scallions and 1 tsp toasted sesame seeds evenly over the eggplant. Finish with another quick drizzle of sesame oil (light) and a few turns of black pepper or a pinch of shichimi togarashi if using.

Garnish and serve

Serve the miso-glazed eggplant warm alongside steamed rice (2 cups cooked) or as part of a larger meal. Leftovers: cool to room temperature, then refrigerate in an airtight container up to 3 days. Reheat gently in a skillet over low heat to avoid burning the miso.

Japanese/Chinese eggplant

white miso paste

mirin

soy sauce

sake (or dry sherry)

granulated sugar

neutral oil (vegetable, canola, or grapeseed)

fresh ginger

scallions (green onions)

toasted sesame seeds

sesame oil

rice vinegar

salt

black pepper

steamed rice or warm short-grain rice

shichimi togarashi or chili flakes

Miso Glazed Eggplant

Make Miso Glazed Eggplant Recipe in just 35m. Served with ginger, scallions, and sesame seeds.

Miso Glazed Eggplant Recipe

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