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Miso Glazed Japanese Eggplant

Miso Glazed Japanese Eggplant

Prep Time 1 hour 10 minutes
Cook Time 25 minutes
Total Time 1 hour 35 minutes
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Servings

4 Servings

Ingredients

  • 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

Instructions

  • Miso Glaze: 
  • Whisk together soy sauce, miso, mirin, sugar, garlic, ginger, scallions, and sesame oil. Set aside.
  • Eggplants:
  • Place cut eggplant in a casserole dish. Generously brush eggplant with glaze, reserving some for basting. Marinate for at least 1 hour.
  • Preheat oven to 425°F. Transfer eggplant to foil-lined baking sheet, skin side up.
  • 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.