Japanese Miso-Glazed Eggplant

Name: Japanese Miso-Glazed Eggplant
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 eggplant; 3 tbsp miso paste; 2 tbsp mirin; 1 tbsp brown sugar; 1 tbsp rice vinegar; 2 tbsp vegetable oil; 1 tsp sesame seeds; 1 spring onion

Prep10 minCook15 minTotal25 minDifficultyEasy

Ingredients

4 servings

Contains: Soy, Sesame

Allergen info is best-effort — please verify yourself.

Nutrition

Per serving

Calories: 162.1; total 648.4
Protein: 3.4 g; total 13.6 g
Carbs: 19.5 g; total 77.8 g
Fat: 8.4 g; total 33.4 g

Estimated · based on 8 of 8 ingredients

Grilled eggplant halves brushed with a sweet, savory miso glaze until caramelized and tender. A classic Japanese side dish, known as nasu dengaku.

Start cooking

Method

1
- eggplant2
Score the eggplant — Score the cut side of each eggplant half in a crosshatch pattern, being careful not to cut through the skin.
2
- miso paste3 tbsp
- mirin2 tbsp
- brown sugar1 tbsp
- rice vinegar1 tbsp
- vegetable oil2 tbsp
Whisk the miso glaze — Brush the scored sides generously with vegetable oil. Whisk together the miso paste, mirin, brown sugar, and rice vinegar to make the glaze.
3
- eggplant2
Grill the eggplant — Grill the eggplant halves cut-side down over medium heat for 6 minutes until charred and softened, then flip.
4
- miso paste3 tbsp
Glaze and finish grilling — Brush the cut sides with the miso glaze and continue grilling for 5 minutes, brushing once more, until caramelized and tender all the way through.
5
- sesame seeds1 tsp
- spring onion1
Garnish and serve — Transfer to a plate and finish with sesame seeds and sliced scallion before serving.

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