Miso – Glazed Eggplant Recipe

Prepare eggplants

Wash eggplants and trim the stem ends. Slice each eggplant in half lengthwise. Using a sharp knife, score the flesh in a shallow crosshatch pattern (about 1/4 inch deep), taking care not to penetrate the skin. This helps the glaze penetrate and speeds cooking.

Salt and oil: Lightly brush or rub the cut surfaces with 1–2 tablespoons neutral oil, then sprinkle the scored surfaces with the kosher salt and black pepper. Let rest 5–10 minutes while you make the glaze (this also draws out a little bitterness). Pat any excess moisture with paper towel before grilling.

Grill or broil the eggplant

Preheat a grill or broiler to medium-high. If using a grill, oil the grates. Place eggplant flesh-side down and cook until nicely charred and tender, about 5–7 minutes. Flip and cook flesh-side up for an additional 4–6 minutes until soft when pressed with a spatula. If broiling, place eggplant cut-side up on a foil-lined sheet 6 inches from the broiler and broil 6–10 minutes until deeply golden and soft; finish 1–2 minutes cut-side down if you want more blistering.

Glaze and finish

When eggplants are cooked through, brush a generous layer of the dengaku miso glaze over the cut surfaces. If desired, place under the broiler for 1–2 minutes to caramelize and bubble the glaze — watch closely to prevent burning. Remove from heat and let rest 1–2 minutes.

Serve: Transfer glazed eggplant halves to a platter. Sprinkle with toasted sesame seeds and sliced green onion, and serve with lemon wedges to squeeze over just before eating.

Combine ingredients: In a small bowl, whisk together 3 tablespoons white miso, 1 tablespoon mirin, 1 tablespoon sake, 1 teaspoon granulated sugar, 1/2 teaspoon soy sauce, and 1 teaspoon warmed neutral oil until smooth. If the mixture is too thick to brush, add up to 1 teaspoon water to loosen to a brushable, glossy consistency.

Taste and adjust: Taste a tiny amount and adjust sweetness or salt as needed — add a little more sugar for sweetness or a few drops of soy sauce for saltiness, remembering the glaze will concentrate when grilled/broiled.

Warm slightly (optional): For a silkier glaze, gently warm the mixture in a small saucepan over low heat for 1–2 minutes, stirring, then remove from heat and use immediately. Do not boil.

Brush onto cooked eggplant as directed in the Eggplant section and caramelize briefly if desired.