Miso-Glazed Eggplant Recipe: Simple, Quick and Easy
Make this miso-glazed eggplant recipe in minutes. It’s simple, quick, and full of savory umami flavor, perfect for sides or a light meal.
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Servings: 2
Calories: 221kcal
Ingredients
- 2 small eggplants
- 2 tablespoons neutral oil such as vegetable oil
For the Miso Glaze
- ¼ cup miso paste or white miso
- 1½ tablespoons mirin
- 1 tablespoon cooking sake
- 1 tablespoon granulated sugar
For Garnish
- Sesame seeds to taste
Instructions
- Prepare the eggplant: Slice each eggplant in half, lengthwise, then lightly score the flesh in a crosshatch pattern. This helps it cook evenly and allows the miso glaze to soak in.
- Pan-fry the eggplant: Heat a little oil in a pan over high heat, then place the eggplant cut-side up so the skin side touches the pan. Let the skin brown and crisp for a few minutes.
- Flip and cover: Turn the eggplant halves over so the cut side faces down, cover with a lid, and cook for another 3 to 4 minutes until the inside is soft and fully cooked.
- Mix the miso glaze: While the eggplant finishes cooking, whisk together miso paste, mirin, sugar, and sake in a small bowl until smooth and glossy.
- Brush on the glaze: Line a baking tray with foil, place the cooked eggplant halves skin-side down, and generously brush the miso glaze over the entire surface.
- Broil until caramelized: Place the tray under the broiler for about 4 minutes, or until the glaze is bubbling and caramelized around the edges.
- Garnish and serve: Finish the miso-glazed eggplant with a sprinkle of sesame seeds, then serve hot while the glaze is still beautifully glossy and flavorful.
Nutrition
Calories: 221kcal | Carbohydrates: 27g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Sodium: 1250mg | Potassium: 609mg | Fiber: 8g | Sugar: 14g | Calcium: 65mg | Iron: 2mg