Miso Glazed Eggplant

Silky roasted Japanese eggplant with sweet-savory miso glaze, broiled to caramelized perfection. A classic umami-rich side dish ready in under an hour.

# What You'll Need:

→ Eggplant

01 - 2 medium Japanese eggplants

→ Miso Glaze

02 - 3 tablespoons white miso paste

03 - 1 tablespoon mirin

04 - 1 tablespoon sake

05 - 1 tablespoon sugar

06 - 1 tablespoon sesame oil

→ Garnish

07 - 1 tablespoon toasted sesame seeds

08 - 2 green onions, thinly sliced

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.

02 - Slice eggplants in half lengthwise. Score the flesh in a crosshatch pattern without piercing the skin. Brush cut sides with a small amount of sesame oil and place cut-side up on the baking sheet.

03 - Roast for 20-25 minutes until the flesh is tender and golden brown.

04 - While eggplants roast, whisk together the miso paste, mirin, sake, sugar, and remaining sesame oil in a small bowl until smooth.

05 - Remove eggplants from the oven. Spread a generous layer of miso glaze evenly over the cut sides.

06 - Set oven to broil. Broil eggplants for 2-3 minutes until the glaze bubbles and caramelizes, watching closely to prevent burning.

07 - Remove from oven and sprinkle with toasted sesame seeds and green onions. Serve warm.

# Expert Tips:

01 -

The glaze creates this incredible umami bomb that makes people think you spent hours developing the flavor
Japanese eggplants naturally creamier than the big purple ones mean no bitter surprises
It is one of those dishes that looks restaurant impressive but uses pantry staples you probably already have

02 -

The broiler can go from perfect to burned in literally 30 seconds, stand right there and do not walk away
Japanese eggplants are worth seeking out, regular globe eggplants will work but the texture is completely different

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