Miso Glazed Japanese Eggplant

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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.