Miso – Glazed Eggplant Recipe

Prepare eggplant

Wash the eggplants and trim off the stem ends. Cut each eggplant lengthwise into 2–3 thick halves or planks about 3/4-inch (2 cm) thick. If using large globe eggplants, cut into quarters lengthwise so pieces cook evenly.

Score the cut flesh in a crisscross pattern without cutting through the skin (this helps the glaze penetrate).

Brush both cut sides lightly with the neutral oil and season the flesh with kosher salt and freshly ground black pepper.

Preheat a grill or grill pan to medium-high (about 400°F/200°C). If broiling in the oven, position rack 6–8 inches from the broiler and preheat.

Grill the eggplant flesh-side down until well browned and tender, about 4–6 minutes per side depending on thickness. If using a grill pan, press gently with a spatula to ensure even contact. If broiling, arrange cut side up and broil until nicely caramelized, 6–8 minutes, then flip and cook until tender, another 3–5 minutes.

Make the glaze

While the eggplant cooks, combine white miso, mirin, sake, granulated sugar, soy sauce, toasted sesame oil, and water in a small saucepan or bowl. Warm gently over low heat, stirring, just until the sugar dissolves and the mixture becomes smooth and glossy (2–3 minutes). Do not boil. Taste and adjust: add a little more sugar for sweetness or a tiny splash more soy for saltiness.

If you want a thicker glaze for broiling, cook the mixture on low for 3–4 minutes to reduce slightly; for a saucier glaze, keep it looser.

When eggplant is tender and cooked through, transfer cut side up to a baking sheet (if not already) or keep on the hot grill. Spoon or brush a generous layer (about 1–1.5 tbs per piece) of the dengaku miso glaze onto each eggplant piece, covering the scored flesh evenly.

If using a broiler or very hot grill, place the glazed eggplant under the broiler or over indirect heat just long enough to caramelize the glaze—about 1–2 minutes—watching closely to prevent burning. The glaze should bubble and take on a slight char but not burn.

Remove from heat. Sprinkle with toasted sesame seeds and thinly sliced scallion greens.

Serve immediately with lemon wedges on the side for squeezing over the eggplant to add brightness. Recommend 1 lemon wedge per person to taste.