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Caramelized crispy exterior and creamy interior, this grilled miso glazed eggplant dish is easily the dream dish of any eggplant lovers! It takes only 15 minutes to pull it together.
I’m very happy to share an exciting news today! For the past several months, I’ve been working closely with a Japanese miso company called Hikari Miso. I developed new recipes using their products and today I want to share the first recipe that I made for Hikari Miso – Miso Glazed Eggplant.
Miso Glazed Eggplant – Elegant Veggie Entrée or Side Dish
If you have a love for eggplant, this recipe is easily one of the simplest and delicious ways to prepare the nightshade fruit. You can use either Japanese or Chinese eggplants that come in the long slender body. Slice the eggplants in boat-like halves and then give them a few scores to absorb the umami miso mixture. To bake, pop them right into the oven under broil setting, and voila, you’d have a somewhat caramelized crispy exterior and creamy interior. The flavor is sweet, salty, and savory. It’s so good that any vegetarian will take delight in this eggplant dish!
Serve this Miso Glazed Eggplant as an entrée or side dish for the upcoming July 4th holiday. Using the convenient Hikari Miso’s Minute Miso Organic (Original), the dish is done in 15 minutes.
If you are interested in Hikari Miso products, you might find them at your nearest Asian/Japanese supermarkets (for readers in the Bay Area, Nijiya Market carries their products). Hikari Miso products are now available on Amazon.
Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.
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Caramelized crispy exterior and creamy interior, this grilled miso glazed eggplant dish is easily the dream dish of any eggplant lovers! It takes only 15 minutes to pull it together.
- 2 Tbsp M1nute Miso (liquid miso) (I use this product from Hikari Miso; to substitute, Use 1 Tbsp miso and 1 Tbsp dashi or water)
- 1 Tbsp sugar
- 1 tsp mirin (optional)
- ¼ tsp red chili pepper flakes
- 3 Japanese eggplants (2 Chinese eggplants)
- ½ Tbsp toasted white sesame seeds
- 1 green onion/scallion (finely sliced)
- 3 stalks cilantro (coriander) (stems discarded and leaves chopped)
- Cooking spray
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Gather all the ingredients.
- Preheat broiler with the rack about 4 inches from the heat source.
- Line the baking pan with parchment paper and spray it with non-stick cooking spray.
- In a small bowl, combine miso, sugar, mirin, and red chili pepper flakes and mix well. Set aside.
- Remove the ends of the eggplants. Slice them in half lengthwise from the stem to bottom creating boat-like halves. If you use Chinese eggplants, cut each boat-like half crosswise for a good size.
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With the tip of a knife score the flesh, about ¼ inch deep 3-4 times across the eggplants.
- Place the eggplants flesh side down and broil until the outer skin browns and softens, about 5 minutes. Turn the eggplants flesh side up and brush on the mixture from step 3.
- Broil the eggplant again until glaze starts to brown and sizzle, about 5 minutes.
- Sprinkle with sesame seeds, green onion, and cilantro. Serve immediately.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
Dear Nami,
I really want to try this recipe, but where I live I can only get regular Hikari Miso paste easily. Can I substitute white inorganic miso for instant?
Hi Grace! Any miso that’s available is okay. 🙂
Oooh love this Nami-san!!! Eggplant has always been my favorite vegie, I just recently bought a small tub of korean miso, and have been using them along my green onion pancake!!!
Can’t wait to try this awesome recipe out!!! Love lots!!
Hi Aubrey! Korean miso and Japanese miso have different flavor, so if you’re going to use Korean one, you will need to adjust. 🙂 I love eggplants too, and I hope you enjoy this recipe!
I lived in Yokohama in the 1970’s. I really love the Japanese culture and the food. I make this a lot. It is a fantastic recipe. The cilantro is new to me , but I also use cilantro in all of my Spanish and Thai dishes. Thank you for your wonderful book and stories of Japan.
Hi Lucila! Ohhh you lived in Japan! I was born in 1976, so we were in Yokohama at the same time! 🙂 Thank you for trying my recipes and following my blog. So happy to hear you enjoy cooking Japanese food. Thank you for your kind comment!
Nami,
if using regular Miso paste, what kind of liquid and how much would you use?
I would think just the paste would be too thick. Or is there a liquid Miso brand I would be able to find in Japan?
I am living in Tokyo and love your blog. It helped me make use of all the incredible ingredients I find here at the local supermarkets.
Stefanie
Hi Stefanie! I haven’t check this product is sold in Japan, but I know there are similar ones. You can make it more liquidy with sake/mirin/water too. 🙂
Hi Nami
I tried to find the M1nute Miso (liquid miso) at my local Asian supermarket but was unable to. My last resort is to trek out my local Japanese market MITSUWA. What section of the grocery store would this item be in?
And if I can’t find it and have to use the Hikari Miso with Dashi, is the the Dashi you’re referring to the soup base or can I mix Hondashi Bonito soup stock in with 1 tablespoon of water instead?
Hi Kazy! Don’t worry about getting this ingredient. It’s supposed to be an easy and quick solution for those who can access this ingredient to make recipes. You can use regular miso of your choice. Add dashi if you want additional flavor but water is okay to make the miso looser form. 🙂
Thanks Nami. You wrote “to substitute, Use 1 miso and 1 Tbsp dashi or water”. Would that be 1 tablespoon of miso?
Sorry, I fixed it. Yes, that’s correct. 1 Tbsp. 🙂
We only find the big big eggplants here, so we cook them in the oven a looonnng time and then when the flesh is tender we add the miso mix (last time i cheated and mixed chunky miso with korean ssamjang and it was delicious) to broil a few minutes. Rice is cooking, a mix of italian round rice for risotto and red rice ! It’s gonna be a weird improvised delicious donburi (next time i’ll try the soy glaze !). Thank you Nami and good luck with the fires :/
Hi Bee! Thank you for trying out this recipe! I LOVE hearing your improvised version too! Thanks for sharing your cooking experience with us!! And thank you for your kind well wishes! xo
As always, your dishes never fail to please. So good, Nami. I could just eat your recipes the entire week and never be disappointed. This miso glaze would work over zucchi, thinly sliced breasts and fish.
Hi Kazy! I’m so glad to hear you enjoyed this recipe! Thank you for your kind words!!
Maybe I’m missing something or it should be obvious but when and how should the eggplant and miso mix be combined? The recipe gives instruction no.3 without associating with the eggplant. Thanks!!
Hi Dan! It’s Step 6: Place the eggplants flesh side down and broil until the outer skin browns and softens, about 5 minutes. Turn the eggplants flesh side up and brush on the mixture from step 3.
I made this recipe tonight with eggplant from my garden (I don’t have a green thumb, but I ended up with 6 nice eggplants so far). This recipe is a keeper! The eggplant had great texture and flavor. Thank you again, Nami, for making cooking interesting, fun, and delicious!
Hi Danni,
Wow! Fresh vegetables are the best!
Thank you so much for trying this recipe and for your kind feedback!