Miso Glazed Eggplant



    • 2 medium Japanese eggplants (about 10 ounces total, can sub other varieties of eggplant – see notes)
    • 1 tablespoon sesame oil
    • 2 tablespoons white miso paste
    • 1 tablespoon maple syrup
    • 1 tablespoon sake (optional, but so worth it)
    • 1/4 cup hot water
For Serving
  • chopped scallions
  • sesame seeds


  1. Preheat oven to 400° Halve eggplants lengthwise. Brush halves with sesame oil and arrange on a baking sheet. Place into the oven and bake until tender, about 15 minutes.
  2. While the eggplants bake, make the glaze by whisking miso, maple syrup, sake and hot water together in a small saucepan. Place over medium heat and continue whisking while you bring the mixture to a simmer, and then remove from heat once it begins simmering.
  3. Remove eggplant from the oven and brush generously with miso mixture. Place under broiler and broil just until some brown and black spots appear, watching closely to avoid burning.
  4. Divide eggplant onto plates and top with sesame seeds and scallions. Serve.


If you substitute a larger variety of eggplant, like Italian, I’d suggest cutting it into thick slabs (2 to 3 inches thick).

If your eggplant is a bit brown on the inside or has been hanging around for a while, you may need to salt it to get rid of any bitterness that has developed. After cutting the eggplant, place the halves into a colander and sprinkle generously with salt. Allow to sit for about 30 minutes. Rinse thoroughly, pat dry, and proceed with the recipe