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Japanese Miso-Glazed Eggplant Recipe

Japanese Miso-Glazed Eggplant  Recipe
  • Category


  • Cusine



2 tablespoons mirin

2 tablespoons sake

1/4 cup mild red or white miso

2 tablespoons sugar

4 Japanese or Chinese eggplants, stemmed, split in half lengthwise

1 tablespoon vegetable oil

2 teasoons toasted sesame seeds

1/3 cup sliced scallions


Combine mirin, sake, miso, and sugar in a small bowl and stir with a fork until a homogenous paste is formed. Set aside. Rub eggplants on all surfaces with vegetable oil. Heat a grill pan or prepare a gas or charcoal grill to high heat. Grill eggplant, cut-side-down until charred grill marks appear, about 1 1/2 minutes. Rotate 45 degrees and cook until checkered hash marks appear, about 1 1/2 minutes longer. Flip and continue cooking until nearly tender, about 4 minutes longer. Transfer eggplant to a large plate and allow to cool slightly. Adjust a rack 6-inches from the element and preheat broiler to high heat. Carefully spread the miso glaze on the cut surface of every eggplant. Place on a rimmed baking sheet or foil-lined broiler pan, face up. Broil until completely tender and glaze has begun to caramelize, about 4 minutes. Transfer to a serving platter, sprinkle with sesame seeds and scallions, and serve.