Miso Glazed Eggplant
Category: Breakfast
Prep time : 10 min
Cook time : 20 min
Total time : 30 min
Makes: 3 Servings
Scale recipe by: ×
For the Sweet Miso Glaze:
3 Tbsp miso
1 Tbsp sugar
1 Tbsp mirin
1/2 Tbsp sake (or more, if your miso is chunky; you can use water)
For the Eggplant:
3 Japanese eggplants (1.2 lb, 518 g)
1 Tbsp toasted sesame oil
For the Garnish (optional):
1 green onion/scallion (or 2 thin stalks)
5 shiso leaves (perilla)
2 tsp toasted white sesame seeds
Set the rack in the center of the oven about 7 inches away from the heating element. Preheat the oven to 425F. For convection, reduce the temperature by 25F.
Combine 3 Tbsp miso and 1 Tbsp sugar in a small bowl. Mix well to dissolve the sugar.
Add 1 Tbsp mirin and 1/2 Tbsp sake and stir. If needed, you can add a bit more sake until you reach your preferred consistency, as some miso is chunkier than others. Mix well and set aside.
Cut the eggplants in half lengthwise from stem to tip. Score the cut surface of eggplant diagonally about 3 mm deep in a crisscross pattern.
Brush the cut surface with 1 Tbsp toasted sesame oil. Turn them over so they are cut side down on the baking sheet.
Bake the eggplants at 425F for 15 minutes.
Remove the baking sheet from the oven and preheat the broiler.
Turn the eggplants cut side up and brush the flesh with a layer of sweet miso glaze.
Turn the eggplants cut side up and brush the flesh with a layer of sweet miso glaze.
Sprinkle the baked eggplants with 2 tsp toasted white sesame seeds, sliced green onions, and julienned shiso leaves.
Combine 3 Tbsp miso and 1 Tbsp sugar in a small bowl. Mix well to dissolve the sugar.
Add 1 Tbsp mirin and 1/2 Tbsp sake and stir. If needed, you can add a bit more sake until you reach your preferred consistency, as some miso is chunkier than others. Mix well and set aside.
Cut the eggplants in half lengthwise from stem to tip. Score the cut surface of eggplant diagonally about 3 mm deep in a crisscross pattern.
Brush the cut surface with 1 Tbsp toasted sesame oil. Turn them over so they are cut side down on the baking sheet.
Bake the eggplants at 425F for 15 minutes.
Remove the baking sheet from the oven and preheat the broiler.
Turn the eggplants cut side up and brush the flesh with a layer of sweet miso glaze.
Turn the eggplants cut side up and brush the flesh with a layer of sweet miso glaze.
Sprinkle the baked eggplants with 2 tsp toasted white sesame seeds, sliced green onions, and julienned shiso leaves.
Just One Cookbook
Submitted by Jessica on 2026-05-15