Miso and Honey Eggplant

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I like this with small baby eggplants, but it should work with Japanese or even regular egpplant.

  • ServingsServings


  • 4 small eggplants
  • 1/4 cup soy sauce
  • 3/4 cup sake or dry white wine
  • 1/4 cup mirin
  • 1/4 cup honey
  • 3 tablespoon miso
  • 1 teaspoon Chinese 5 spice powder
  • 1 teaspoon freshly ground black pepper
  • pinch cayenne (optional)


Cut the eggplant into 1/2" thick circles.

Combine the rest of the ingredients in a small saucepan and bring to a boil, cook until it reduces to a glaze, careful not to over do it.

Taste and adjust seasoning.

Lay out the eggplant on a baking sheet lined with parchment.  Brush on the glaze and broil until well caramelized.

Remove to a plate and serve hot or cold, sits well in the fridge for at least a week.

Adapted from Green Living with Chef Daniel Orr