Silky Japanese eggplant glazed with a rich miso sauce, creating an umami-packed vegetarian dish that's both elegant and deeply satisfying with minimal ingredients.
Recipe Details
Ingredients
- 4 medium Japanese eggplant (or 2 large regular eggplants)
- 3 tbsp white miso paste
- 60ml mirin (Japanese sweet rice wine)
- 2 tbsp sake
- 45ml neutral vegetable oil
Instructions
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Preheat your oven to 200°C (400°F). Cut the 4 medium Japanese eggplant (or 2 large regular eggplants) in half lengthwise and score the flesh in a crosshatch pattern, being careful not to pierce the skin.
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Brush the cut surfaces generously with 45ml neutral vegetable oil and season with salt. Place cut-side down on a baking tray and roast for 15 minutes until the flesh is tender.
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Meanwhile, whisk together the 3 tbsp white miso paste, 60ml mirin (Japanese sweet rice wine), and 2 tbsp sake in a small bowl until smooth. The mixture should be glossy and coat the back of a spoon.
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Flip the eggplant halves cut-side up and brush generously with the miso glaze, ensuring it gets into all the scored cuts for maximum flavour penetration.
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Return to the oven for 8-10 minutes until the glaze is caramelised and bubbling, and the eggplant is completely tender when pierced with a fork.
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Let cool for 5 minutes before serving. The eggplant should be silky and the miso glaze should have a beautiful golden-brown colour with deep umami flavours.
Tips
Eggplant Variety: Japanese eggplants are smaller and have thinner skins than regular eggplants. If using regular eggplant, cut into thick slices rather than halves.
Miso Selection: White miso is milder and sweeter than red miso, making it perfect for this glaze. Red miso can be substituted but will be more intense.
Scoring Technique: The crosshatch scoring allows the miso glaze to penetrate deeply and helps the eggplant cook evenly throughout.
Sake Substitute: If sake isn't available, use dry white wine or additional mirin for a sweeter glaze.
Caramelisation Check: The glaze should be bubbling and golden but not burnt. If browning too quickly, cover lightly with foil.
Serving Suggestions: Serve over steamed rice with a sprinkle of sesame seeds and chopped spring onions. Pairs beautifully with miso soup and pickled vegetables for a complete Japanese meal.