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Bon Appétit

  • Prep Time

    10 minutes

This Japanese eggplant recipe is all about that umami-rich miso glaze. Can't find long, skinny, Japanese eggplants? The glaze is good on all varieties of eggplant (and hey, carrots, too).

Ingredients

6 to 8 Servings

6

Japanese eggplants (1 1/2 lb. total), cut on a diagonal into 1-inch-thick slices

1

tablespoon grapeseed or vegetable oil

1

/3 cup white miso (fermented soybean paste)

4

teaspoons finely grated peeled ginger

2

teaspoons toasted sesame oil

1

teaspoon reduced-sodium soy sauce

1

teaspoon distilled white vinegar

1

/4 teaspoon freshly ground black pepper

3

teaspoons sesame seeds, divided

3

tablespoons thinly sliced scallions, divided

Preparation

  1. Step 1

    Preheat oven to 425°. Brush both sides of eggplant slices with oil and place on a parchment paper-lined baking sheet. Roast eggplant, flipping once, until very tender, about 20 minutes. Remove from oven. Arrange a rack in upper third of oven and heat to broil.

    Step 2

    Meanwhile, whisk white miso and next 5 ingredients with 1 Tbsp. water in a small bowl. Stir in 1 1/2 tsp. sesame seeds and 2 Tbsp. scallions. Smear top of eggplant slices with miso sauce. Broil until golden and charred in places, 4–5 minutes. Remove from oven and sprinkle with remaining 1 1/2 tsp. sesame seeds and 1 Tbsp. scallions.

Nutrition Per Serving

8 servings
one serving contains: Calories (kcal) 90 %Calories from Fat 35 Fat (g) 4.5 Saturated Fat (g) 0 Cholesterol (mg) 0 Sodium (mg) 380 Carbohydrates (g) 11 Dietary Fiber (g) 3 Total Sugars (g) 6 Protein (g) 3
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Reviews (83)

Back to TopTriangle

  • Sorry…this was inedible - so salty I had to throw it out. UGH

    • Anonymous

    • philadelphia, pa

    • 7/11/2023

  • This sauce is great. In addition to the eggplant, I sliced and roasted an acorn squash for a few minutes before the eggplant. I then added a couple of thick cod fillets topped with the miso sauce and finished it off under the broiler. Awesome sheet pan dinner!

    • Jane Anne

    • San Luis Obispo

    • 11/16/2021

  • I also found the sauce a little too on the salty side. I then altered it a bit before applying. I did the below and I am happier with the results: 1/2 cup miso 4 tbsp water 3 tsp sesame oil 2 tsp white vinegar 1 tsp soy sauce 1/2 tsp fish sauce (added, not in recipe) Other things, scallions, sesame seeds kept same.

    • Josie Nistler

    • Kabetogama, MN

    • 6/3/2021

  • I wish I had read the comments before making this. There is something very off with the proportions of miso to water. 1/3 cup of miso with 1 Tb of water was very salty and dry.

    • Anonymous

    • San Francisco, CA

    • 5/10/2021

  • I like the idea of baking eggplant because it uses so much less oil than stir frying and steaming makes it too waterlogged. But my family and I didn’t like the sauce; there was too much miso so it was too salty. Also, too dry.

    • Anonymous

    • Palo Alto, CA

    • 8/27/2020

  • I am so excited to have discovered this recipe! It is SO GOOD and has the best umami flavor as described in the recipe. I have now used the same method and glaze on zuchinni too and it is just as delicious. Great for the vegans and non-vegans in the family too. All-around winner!

    • Anonymous

    • San Diego, CA

    • 6/29/2020

Explore Bon AppétitAsianJapaneseEast AsianEggplantVegetableMisoGingerSummerEasyQuickSideDairy-FreeVeganVegetarianBroilDinner