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Miso Glazed Japanese Eggplant

Miso Glazed Japanese Eggplant

This delicately flavored side dish or vegan main, is delicious and versatile. We recommend choosing small eggplant, as they are mildly flavored.

The calyx (CAY-licks) are sepals of a flower. They are “petals” that form around the stem-like top of the eggplant.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


Miso Glaze

  • ½ cup good quality soy sauce
  • 1 cup red miso paste
  • 1 cup mirin
  • ½ cup sugar
  • 6 garlic cloves, smashed
  • 1 (3-inch) piece ginger, cut into “coins” ½-inch thick, smashed
  • 6 scallions, roughly chopped
  • 2 tablespoons toasted sesame oil


  • 4 medium Japanese eggplants, sliced lengthwise from calyx to end and flesh cut ½-inch deep in cross-hatch pattern
  • Garnishes: thinly sliced scallions, black and white sesame seeds


Miso Glaze: 

1. Whisk together soy sauce, miso, mirin, sugar, garlic, ginger, scallions, and sesame oil. Set aside.


1. Place cut eggplant in a casserole dish. Generously brush eggplant with glaze, reserving some for basting. Marinate for at least 1 hour.

2. Preheat oven to 425°F. Transfer eggplant to foil-lined baking sheet, skin side up.

3. Roast eggplant at 425°F until skin begins to shrivel, about 15 minutes. Flip eggplants over and baste with marinade. Continue to roast until golden brown.