Name: Miso-Glazed Eggplant
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 large, about 1.5 lb eggplant; 3 tablespoons miso paste; 2 tablespoons mirin; 1 tablespoon soy sauce; 1 tablespoon sake; 0.5 teaspoon sugar; 2 cloves garlic; 1 tablespoon ginger; 3 tablespoons vegetable oil; 1 tablespoon sesame seeds; 2 stalks scallion

Miso-Glazed Eggplant

Asian-InspiredQuickVegetarianWeeknightjapanesevegetarianweeknight

10 minPrep15 minCook4Serves

Ingredients

1 large, about 1.5 lbeggplant (Japanese or globe variety)
3 tablespoonsmiso paste (white or red)
2 tablespoonsmirin
1 tablespoonsoy sauce
1 tablespoonsake
½ teaspoonsugar
2 clovesgarlic
1 tablespoonginger
3 tablespoonsvegetable oil
1 tablespoonsesame seeds
2 stalksscallion

Prep

01
Cut 1 large eggplant into 1/2-inch-thick rounds or batons.
02
Mince 2 cloves garlic and grate 1 tablespoon fresh ginger.
03
Slice 2 scallions on the bias.

Method

01
Heat 3 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering.
02
Working in batches if needed, add eggplant slices and cook 3 to 4 minutes per side until golden and tender. Transfer to a plate.
03
In a small bowl, whisk together miso paste, mirin, soy sauce, sake, sugar, minced garlic, and grated ginger until smooth.
04
Return eggplant to the skillet and pour the miso glaze over, turning gently to coat all pieces. Simmer over medium heat for 2 to 3 minutes until the glaze thickens and coats the eggplant.
05
Transfer to a serving plate, sprinkle with sesame seeds and sliced scallion, and serve warm or at room temperature.

Spice Tips

White miso yields a milder, sweeter glaze; red miso adds deeper umami and a slight saltiness. For a hint of heat, add a tiny pinch of shichimi togarashi (Japanese seven-spice blend) or a few red pepper flakes to the glaze. A squeeze of fresh lemon or yuzu juice brightens the finish.

The eggplant can be served warm straight from the pan or cooled to room temperature, making it a versatile side dish. Leftovers keep for 3 days refrigerated and can be gently reheated or served cold. For extra richness, drizzle with a touch of sesame oil before serving.