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Ingredients
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Glazed Eggplant
Sweet Miso Glaze
Finishes & Garnish
For Serving
Method
Glazed Eggplant
Prepare eggplants
Trim the stem ends of the eggplants. Slice each eggplant lengthwise into two long halves (or into 3–4 thick rounds if using globe eggplants). Score the cut surface in a shallow diamond pattern about 1/4" deep, taking care not to pierce the skin on the underside. This helps them cook evenly and soak up glaze.
Salt and rest (optional for large eggplants)
If using large or older eggplant and you want to reduce bitterness and excess moisture, sprinkle the cut surfaces lightly with salt and let sit for 10 minutes, then blot any released moisture with paper towel. Wipe off excess salt before cooking.
Pan-sear
Heat a large nonstick or heavy skillet over medium-high heat. Add 2 tbs neutral oil and swirl to coat. Place eggplant cut-side down in a single layer (work in batches if needed). Cook without moving until the surface is golden brown and softened, about 4–6 minutes. Flip and add 1 tbs oil and 2 tbs water to the pan, cover immediately, and steam for 2–3 minutes until the eggplant is very tender when pierced with a fork. Transfer to a plate and keep warm.
Sweet Miso Glaze
Make the glaze
In a small bowl whisk together 3 tbs white miso paste, 2 tbs mirin, 1 tbs sake, 1.5 tbs brown sugar, 1 tsp soy sauce, and 1 tsp sesame oil until smooth. If the miso is very stiff, warm the mirin and sake briefly (microwave 10–15 seconds or gently in a small saucepan) before whisking to help dissolve the miso and sugar.
Glaze the eggplants
Return the skillet to medium-low heat (wipe out excess oil but leave any browned bits). Add the miso glaze to the skillet and warm gently for 30–45 seconds until glossy and slightly thickened. Spoon or brush the glaze over the browned cut surfaces of the eggplant pieces. Cook for 1–2 minutes, spooning pan juices and glaze over the eggplant so it forms a shiny coating and the sugar begins to caramelize. If glaze becomes too thick, add 1–2 tsp water to loosen.
Finishes & Serving
Finish and garnish
Transfer glazed eggplant to a serving platter or divide among bowls with steamed rice. Sprinkle toasted sesame seeds and sliced scallions over the top. Add a light dusting of shichimi togarashi or crushed red pepper for heat, and scatter bonito flakes if using.
Serve
Serve immediately while warm. Leftovers can be refrigerated in an airtight container for up to 2 days; gently reheat in a skillet and refresh glaze if needed.