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.
- 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 sprigs cilantro (coriander) (stems discarded and leaves chopped)
- cooking spray
- Gather all the ingredients.
- Preheat the broiler with the rack about 4 inches (10 cm) 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.
- With the tip of a knife score the flesh, about ¼ inch (6 mm) 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.