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Miso Glazed Eggplant

Simple, quick, and delicious. The three-ingredient umami-rich miso glaze melds beautifully with the roasted eggplant. Finishing the dish under the broiler caramelizes the glaze to really take this dish to the next level!
25 Minutes
7 Ingredients
Spice Level

Learn to make it

Japanese Eggplant (2 lb)
Japanese Eggplant (2 lb) Check Your ZIP to shop
~2 lb $6.49
Hikari Organic White Miso
Hikari Organic White Miso Check Your ZIP to shop
17.6 fl oz $7.29
Kikkoman Manjo Aji Mirin
Kikkoman Manjo Aji Mirin Check Your ZIP to shop
17 oz $5.49
Green Onion (Scallion) (1 bunch)
Green Onion (Scallion) (1 bunch) Check Your ZIP to shop
~3.8 oz $1.39

Recipe for Miso Glazed Eggplant


For 2 servings

  • 3 Japanese eggplants
  • 3 tbsp cooking oil
  • 2 tbsp white miso
  • 1 tbsp mirin
  • 1/2 tbsp white sugar
  • 1 scallion
  • 1/2 tsp sesame seeds

Step by step

step 1

Preheat oven to 425 degrees.

step 2

Cut eggplant in half lengthwise, then cut a crisscross pattern into the inside of each eggplant. Sprinkle with salt to extract excess moisture and set aside for 10 minutes.

step 3

While waiting for the eggplant, make the miso glaze. Combine white miso, sesame oil, mirin, and sugar in a bowl and whisk thoroughly to combine.

step 4

Wipe away the excess moisture extracted from the eggplant. Brush both sides with oil and place on baking sheet skin side up for 15 minutes.

step 5

After 15 minutes, flip eggplants over and brush on miso glaze, then broil on high until glaze is caramelized.

step 6

Sprinkle with scallions and sesame seeds. Enjoy!