This miso glazed eggplant is super easy and quick to make, and it bursts with delicious umami flavor. Also, it is just so deliciously creamy. The sweet and sour taste of a simple miso glaze infuses the eggplant. Scooping out the flavorful flesh while nice and hot is incredibly satisfying. And all of this in just about 45 minutes of cooking time.
What is this Miso Glazed Eggplant, and why is it so Delicious?
This miso glazed eggplant recipe stems from a traditional classic Japanese side dish called Nasu Dengaku. This recipe is typically an eggplant sliced in half lengthwise. The eggplant is scored and glazed with a flavorful miso sauce. I like this preparation for making miso glazed eggplant the most for multiple reasons. Firstly, scoring the eggplant allows the miso glaze to get into it. It infuses the eggplant all the way through with delicious umami flavor, so every bite is a treat. Also, scoring helps the eggplant to cook nicely all the way through without having a weird gummy or mushy texture. If you usually don’t like eggplant due to its texture, give it another chance with this recipe.
In general, I am a huge fan of miso glazing things. It’s an easy and convenient way to add umami to otherwise sometimes boring ingredients. Miso glazed tofu and miso glazed cauliflower are two examples of how you can use miso glaze as well.
Often, the eggplant is grilled over fire, which gives it such a great flavor. You can also use this preparation as a delicious barbecue recipe, but preparing it in a skillet, grill pan, or electric grill will work great.
Ingredients for Miso Glazed Eggplant
For the Miso Glaze:
- Miso paste
- Rice wine vinegar
- Cane sugar
- Sesame oil
- Neutral cooking oil
- Optional: Ginger
- Optional: Chives or spring onion
- Optional: Sesame seeds
- Optional, Pickles, Plum jam, something crispy (crackers, fried pita bread, croutons)
The ingredient list for this recipe is short. Eggplants are the star of the dish. I like to use medium-sized eggplants with a nice and firm texture.
For all that delicious flavor, you need to get your hands on some miso paste. You should be able to find some in well-sorted grocery stores or Asian markets. White miso has a milder flavor, and red miso has a bolder punch. You can also combine the two or buy a mix. I went with red miso paste for a deep taste today! It’s always great to have miso paste on hand to add flavor to dishes or broths! To balance the flavor, I added rice wine vinegar for some tang, cane sugar for sweetness, and fresh ginger for a spicy kick. Also, I added sesame oil for extra flavor. Lastly, I added some neutral vegetable oil. I’d recommend using a heat-resistant oil like peanut oil.
For garnishes, you can be creative. I think sesame makes a lovely addition. Also, the fresh flavor of chives took it to the next level. I added a bit of freshly grated ginger for a fragrant kick!
How to make Miso Glazed Eggplant
Making the miso glazed eggplant is super simple. First, we cut the eggplant and make the miso glaze before glazing, grilling, and baking. Lastly, we finish the eggplant in the oven.
Cutting the Eggplant
Firstly, let’s take care of the eggplant. Thoroughly wash the eggplant and slice it lengthwise in half before scoring it. Make sure you don’t cut it all the way through. After slicing it in half, I went diagonal from left to right and afterwards opposed these cuts to get a rhombus-like pattern.
Making the Miso Glaze
Once you slice the eggplant, we can make the delicious miso glaze. This step is also super simple! Peel your ginger using a spoon and grate it finely. Next, combine the liquid ingredients, cane sugar and mix them well. You can use a tiny sip of hot water to smoothen it. You want to be able to spread it with ease over the eggplant.
Once the miso glaze is ready, you can preheat your oven to 180° C (356° F)
Glazing, Grilling, Baking:
Next, generously brush the flesh of the eggplant with the miso glaze. Get your grill or pan nice and hot, and sear the eggplant face-down. After a minute, reapply more miso glaze. I like to repeat this process two to three times. Sear the eggplant until it has developed some nice color.
Now, it is time to transfer the eggplants to your baking sheet. Apply a last layer of glaze. Bake the eggplants in the oven for approximately 30 minutes until soft.
Plating and Garnishing
I kept it simple and garnished the glazed eggplant with additional ginger, chives, and sesame seeds. But feel free to be creative! Sriracha, chili flakes, cilantro, spring onions make fantastic additions.
If you feel adventurous: A bit of plum jam and a crispy topping like fried pita bread or croutons. Pickles like pickled garlic or red onions can make a delicious topping too. All of these are highly untraditional, but hey, as long as it is delicious!
Some more Recipe Inspirations:
I hope you enjoy this miso glazed eggplant recipe. Let me know what you think in the comments below and have fun cooking!Print
2 medium-sized eggplants
1 tbsp rice wine vinegar
1.5 tbsp cane sugar
2 tbsp miso paste
1 tbsp sesame oil
1 tbsp neutral vegetable oil
1 tsp grated ginger
2 tsp hot water
Optional: 1 tbsp chopped chives
Optional: 2 tsp sesame seeds
Optional: 1 tsp grated ginger to garnish
Wash the eggplant and slice it lengthwise in half before scoring it. Cut diagonal from left to right and afterward opposed to these cuts to get a rhombus-like pattern.
To make the Miso Glaze, peel your ginger using a spoon and grate it finely. Combine the liquid ingredients and cane sugar, and mix until smooth. Add hot water as needed.
Preheat your oven to 180° C (356° F)
Generously brush the flesh of the eggplant with the miso glaze. Get your grill or pan nice and hot, and sear the eggplant face-down. After a minute, reapply more miso glaze. Repeat this process two to three times. Sear the eggplant until it has developed some nice color.
Transfer the eggplants to your baking sheet. Apply a last layer of glaze. Bake the eggplants in the oven for approximately 30 minutes until soft.
You can garnish the eggplant with more grated ginger, sesame seeds, chives, or other garnishes of choice.
Sriracha, chili flakes, cilantro, spring onions make fantastic garnishes as well. If you feel adventurous: A bit of plum jam and a crispy topping like fried pita bread or croutons. Pickles like pickled red cabbage or red onions can make a delicious topping too.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side
- Cuisine: Japanese
- Diet: Vegan
Keywords: Miso glazed eggplant, Nasu Dengaku