Roasted Miso Glazed Eggplant with Sesame and Scallion
This roasted miso glazed eggplant recipe delivers tender, buttery eggplant with a rich, caramelized miso glaze. Finished with crisp scallions, toasted sesame seeds, and optional chili oil, it is a perfect sweet-savory side dish that pairs beautifully with rice or noodles. Simple to prepare yet elegant in flavor, it showcases the perfect balance of umami, sweetness, and subtle smokiness.
Ingredients
Eggplant and Glaze Ingredients
- 1 whole eggplant medium-sized, sliced in half and scored
- 5 tsp miso paste any variety, adjust to taste
- 3 tbsp mirin
- 1 tsp granulated sugar
- 1 stalk spring onion sliced lengthways and soaked in ice water for crispness
- to taste chili oil optional
- to taste sesame seeds optional, for garnish
- 1 tsp cooking oil for searing
Instructions
Cooking Instructions
- Preheat the oven to 190°C (375°F) and line a tray with foil.
- Score the cut sides of the eggplant deeply to allow the glaze to penetrate.
- Heat a drizzle of cooking oil in a pan over medium-high heat. Place the eggplant cut side down and cook for 4–5 minutes until charred.
- Flip the eggplant to sear the other side for another 4–5 minutes.
- In a small bowl, mix miso paste, mirin, and sugar until smooth and glossy.
- Brush the miso mixture generously over the eggplant halves.
- Place the glazed eggplant under the oven grill for about 5 minutes until the glaze is golden and bubbling.
- Remove from oven and garnish with crisped spring onions, toasted sesame seeds, and a drizzle of chili oil if desired.
- Serve immediately over steamed white rice or your preferred side.
Notes
- For a smokier flavor, use Japanese or Chinese eggplant varieties.
- Do not overcook the glaze under the grill to prevent burning.
- Spring onions can be soaked in ice water to maintain crispness.