This miso eggplant is ridiculously good and only takes a couple of ingredients. It’s a super quick side dish for any occasion, and the miso glaze is both ultra-delicious and unique. Miso, rice vinegar, crushed red pepper, and brown sugar are combined for a four-ingredient glaze that comes together in a flash. This recipe is quite simply absolutely amazing!
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This recipe is based on the classic Japanese side /dish, nasu dengaku. And while it is popular in the summer, this is my favorite way to prepare eggplant in the winter. It is so warm and cozy. Just pair it with a simple green salad and toasted garlic green beans for a quick and easy vegetarian dinner.
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📖Why This Recipe Works
There are three things that make this the best miso-glazed eggplant recipe. First, the cross-hatch method, similar to the Thomas Keller zucchini, ensures the inside of the eggplant becomes creamy but doesn't overcook the outside.
Second, I replaced the traditional sugar or honey with brown sugar. Brown sugar has a richer flavor but tastes overall less sweet. Plus it is vegan so no need to substitute maple syrup.
Finally, I skipped the soy sauce and used kosher salt. I thought the soy sauce overwhelmed the umami flavor of the miso. Plus I can control the salt level better. Plus it means this recipe is naturally gluten-free as well.
I think these minor changes really balance out the savory miso sauce.
🧾Ingredient Notes
White Miso Paste - Miso paste is made from fermented soybeans and rice. The most familiar application for many people is in miso soup. There are several types of miso paste available, the most common being red and white.
Red miso is fermented for a longer period and contains a higher ratio of soybeans compared to white miso. Red miso paste also has a stronger flavor. To ensure that the glaze doesn’t cover up the delicate flavor of the eggplant, I recommend using the white variety. It’s easily found in mainstream grocery stores as well as Asian markets.
Eggplant - Any eggplant is fine here, so feel free to experiment with different varieties. I love going to farmers’ markets in the summer and buying whatever I think looks fun. You can use Japanese eggplants, fairytale eggplant, or Italian eggplant. Just adjust the cooking time based on the size of the eggplant you choose.
Brown Sugar - Light or dark brown sugar will work here. I prefer light, but if you only have dark brown sugar in your pantry, don’t let that stop you from making this recipe.
Rice Vinegar - Rice vinegar, also called rice wine vinegar, is less acidic than many other kinds of vinegar, and its flavor pairs nicely with the miso.
Toasted Sesame Oil - The nutty flavor of toasted sesame oil really adds a depth of flavor to this recipe and, of course, plays really well with the other Asian-inspired flavors of this recipe.
If you don't have sesame oil you can substitute olive oil or vegetable oil, but I really don't think it tastes as divine. You will need a high heat oil (i.e. not olive oil for searing the eggplant).
Red Pepper Flakes- For additional spice, you can increase the amount of red pepper flakes, or add a tablespoon of gochujang, a Korean fermented pepper paste that is funky, spicy, and sweet.
Green Onions and Sesame Seeds - Optional for garnishing
See the recipe card for exact quantities.
⏲️How to Make Miso Eggplant
You’ll love how simple and quick this miso eggplant recipe is. The flavors of the miso and eggplant are so wonderful together. Before starting preheat your broiler and line a rimmed baking tray with foil. You can use parchment paper but I find foil makes for easier cleanup.
Step 1- Prep the Eggplant
Start by cutting the eggplant in half lengthwise. Use a sharp paring knife to score the eggplant flesh in a criss-cross pattern. Aim for at least ¼ to ½ an inch deep - go as deep as you can without slicing the skin. Sprinkle the eggplant with salt.
Heat the cooking oil over medium heat in a large saute pan. Put the cut side of the eggplant up and the peel side down. Sear for three minutes. Flip over the eggplant halves and cover the pan with a lid. Reduce the heat a bit, then steam the eggplant for four minutes.
Step 2 - Make the Glaze
While the eggplant steams, mix together the miso paste, sesame oil, pepper flakes, rice vinegar, and brown sugar in a small bowl. You can taste the sauce and adjust the salt as needed.
Try this glaze on other vegetables like roasted carrots, zucchini, or summer squash, or even on grilled chicken. You can even use it on my simple roasted eggplant slices.
Step 3 - Broil
Transfer the eggplants to your baking sheet. Flip them flesh side up and brush the glaze over the tops – don’t be shy about it. This recipe really benefits from slathering the eggplant with the glaze. Place the miso glazed eggplant under the broiler for 4 to 5 minutes until golden and bubbly. Garnish with sesame seeds and sliced green onions, and serve immediately.
🥗What to Serve with Miso Eggplant
This miso eggplant would be great served alongside any of your favorite proteins, but I definitely recommend giving this salt and pepper shrimp a try. Because of the softer texture I recommend pairing with firmer side dishes like sushi rice, green beans, asparagus, or carrots.
👩🏻🍳 Expert Tip
Keep a close eye on the eggplant as it broils. The brown sugar in the glaze can go from perfectly caramelized to burnt faster than you might imagine!
🌡️Storing Leftovers
The glaze can be made in advance and kept in a sealed container in the refrigerator for up to a week. Keep any leftover glaze to use on fish or chicken. While best eaten immediately.
Leftover eggplant can be stored in a sealed container in the refrigerator for up to 3 days. Reheat in a pan or a 350°F oven.
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💭 Frequently Asked Questions
This miso glaze is absolutely perfect for use on other vegetables. Some ideas could be yellow squash, broccoli, carrots, or even corn on the cob!
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment. It helps other wonderful people connect with our food.
📖 Recipe
Miso Eggplant
Equipment
Ingredients
- 2 medium eggplants
- 1 teaspoon kosher salt
- 1-2 Tablespoons avocado oil or other high heat oil
- sliced green onions and sesame seed for garnish
Miso Glaze
- 2 Tablespoons white miso paste
- 2 Tablespoons rice vinegar
- 1 Tablespoon sesame oil
- 1 Tablespoon brown sugar
- ½ teaspoon crushed red pepper
Instructions
- Preheat your broiler with a rack in the bottom ⅓. Line a baking sheet with aluminum foil and set aside.
- Cut each eggplant in half lengthwise. Use the tip of your knife to gently cut a cross-hatch pattern, about ¼ to ½ inch deep. Go as far as you can without piercing the skin.2 medium eggplants, 1 teaspoon kosher salt
- In a large saute pan, heat the oil over medium heat. Place the eggplant skin side down and cut side up. Sear for 3 minutes. Flip and cover with a lid. Turn the heat down slightly and steam the eggplant for 4 minutes1-2 Tablespoons avocado oil
- While the eggplant is cooking, mix together the miso glaze ingredients.2 Tablespoons white miso paste, 2 Tablespoons rice vinegar, 1 Tablespoon brown sugar, ½ teaspoon crushed red pepper, 1 Tablespoon sesame oil
- Flip the eggplant over and transfer to the prepared baking sheet. Brush liberally with the miso glaze. Broil for 4 to 5 minutes until the top is golden brown and bubbly.
- Garnish with sliced green onions and sesame seeds, and serve immediately.sliced green onions and sesame seed for garnish
Notes
- You can use any type of eggplant for this recipe. I particularly like Japanese eggplant and fairy tale eggplant.
- Smaller eggplants will cook faster so adjust the bake time accordingly.
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