Sunday Forward — Japanese-Asian Fusion · Week 3
Miso Glazed Eggplant
Nasu dengaku · five ingredients · meatless · caramelized miso glaze
Meatless5 IngredientsFriday-FriendlyVegetarian
4
Servings
10 min
Prep
25 min
Cook
Easy
Difficulty
The Five
Veggie
Eggplant
Halved lengthwise (or 4 slim Japanese eggplant)
2 medium
Umami
White Miso
Shiro miso — mild and sweet
3 tbsp
Oil
Toasted Sesame Oil
Split — roasting and glaze
2 tbsp
Sweet
Mirin
Sweet rice wine
2 tbsp
Season
Soy Sauce
1 tbsp
To Finish
Garnish
Sesame Seeds & Green Onion
Optional but worth it
as needed
Method
0 of 5 steps complete — click a step to check it off
1Score
Score the Eggplant
Halve the eggplant lengthwise and score the flesh in a tight crosshatch, cutting about halfway down but never through the skin. The scoring lets the glaze sink in and the flesh cook through.
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2Roast
Roast Cut-Side First
Heat the oven to 400°F. Brush the scored flesh with half the sesame oil, set the halves cut-side up on a lined pan, and roast 20 minutes until the flesh is completely soft and collapsing.
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3Glaze
Whisk the Miso Glaze
While it roasts, whisk the miso, mirin, soy sauce, and remaining sesame oil into a smooth, spreadable paste.
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4Broil
Glaze and Broil
Spread the miso glaze thickly over each half and slide under a high broiler for 3–5 minutes until it bubbles and caramelizes in spots. Stay right there — miso goes from burnished to burnt in seconds.
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5Finish
Garnish and Serve
Scatter sesame seeds and sliced green onion over the top. Serve over steamed rice as a meatless main, or as a side to the salmon.
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Don't Walk Away from the Broiler
Miso is full of sugar and it caramelizes — then scorches — fast. Keep the oven light on, watch through the door, and pull the pan the instant you see dark spots.
A Meatless Friday Main
This one is built for a meat-free Friday. It eats like a full plate over rice, and the umami from the miso means you never miss the protein.