This miso eggplant recipe is quickly roasted to perfection and then slathered in a miso glaze before a quick broil. The edges will be a lovely dark brown and the center creamy and luscious. Serve as a main course or side dish.
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.
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 minutes
While the eggplant is cooking, mix together the miso glaze ingredients.
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.
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.