Go Back

Miso Glazed Eggplant Recipe

A rich and savoury Miso Glazed Eggplant Recipe featuring tender roasted eggplant brushed with a sweet-salty miso glaze, caramelized to perfection and finished with sesame and scallions for a deeply umami, restaurant-quality dish at home.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Course Appetizer, Main Course
Cuisine Japanese
Servings 4
Calories 180 kcal

Ingredients
  

For the Eggplant

  • 2 medium eggplants sliced lengthwise
  • 2 –3 tablespoons neutral oil canola, vegetable, or grapeseed

For the Miso Glaze

  • 3 tablespoons white miso paste
  • 2 tablespoons mirin
  • 1 tablespoon soy sauce or tamari
  • 1 –2 tablespoons honey or maple syrup
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon grated fresh ginger optional
  • 1 small garlic clove finely minced (optional)

For Garnish

  • 2 scallions thinly sliced
  • Toasted sesame seeds
  • Optional: chili oil shichimi togarashi, or nori strips

Instructions
 

Preheat the Oven

  • Preheat your oven broiler on high (or oven to 230°C / 450°F).

Prepare the Eggplant

  • Slice the eggplants lengthwise and lightly score the flesh in a crisscross pattern without cutting through the skin. Brush the cut sides lightly with oil.

Initial Roasting

  • Place eggplant cut-side up on a lined baking sheet. Roast or broil for 12–15 minutes until the flesh is tender and lightly golden.

Make the Miso Glaze

  • In a small bowl, whisk together miso paste, mirin, soy sauce, honey (or maple syrup), sesame oil, ginger, and garlic until smooth and glossy.

Glaze and Caramelise

  • Remove eggplant from the oven and brush generously with the miso glaze. Return to the broiler for 3–5 minutes, watching closely, until the glaze bubbles and caramelises.

Finish and Garnish

  • Remove from oven, garnish with scallions and sesame seeds, and drizzle lightly with chili oil if desired. Serve immediately.

Notes

  • Do not over-broil: Miso contains natural sugars and can burn quickly—keep a close eye during the final step.
  • Make it vegan: Use maple syrup instead of honey.
  • Spicy variation: Add 1 teaspoon gochujang or chili paste to the glaze.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat under the broiler or in a hot skillet for best texture.
  • Air fryer option: Air fry eggplant halves at 190°C / 375°F for 10–12 minutes, glaze, then air fry 2–3 more minutes until caramelised.