Miso-Glazed Eggplant is a dish built on subtlety. Eggplant, when cooked properly, becomes tender and almost creamy, absorbing flavor without losing its structure. The miso glaze adds depth rather than intensity — a balance of umami, sweetness, and salt that coats the surface and caramelizes gently under heat.

This recipe doesn’t rely on heavy seasoning or aggressive cooking. Instead, it uses controlled heat and a simple glaze to bring out the natural richness of the eggplant. It works well as a side dish, a vegetarian main, or part of a shared table.

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Ingredients (Serves 2–3)

• 2 large eggplants, halved lengthwise

• 2 tablespoons neutral oil

• Salt, lightly, for seasoning

For the miso glaze

• 2 tablespoons white miso paste

• 1 tablespoon soy sauce

• 1 tablespoon mirin

• 1 tablespoon sugar or honey

• 1 teaspoon rice vinegar

To finish (optional)

• Sesame seeds

• Sliced scallions
  
  

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Step-by-Step Instructions (Detailed & Refined)

1. Prepare the Eggplant

Preheat the oven to 200°C (400°F).

Score the cut side of the eggplant in a shallow crosshatch pattern.
Brush lightly with oil and season with a small pinch of salt.

Tip:
Scoring helps the glaze absorb evenly.

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2. Roast Until Tender

Place eggplant cut-side up on a lined baking tray.

Roast for 20–25 minutes, until the flesh is soft and lightly golden.

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3. Make the Glaze

In a small bowl, whisk together miso, soy sauce, mirin, sugar, and rice vinegar until smooth.

Taste and adjust sweetness if needed.

Key point:
The glaze should taste bold on its own — it mellows during cooking.

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4. Glaze and Broil

Remove the eggplant from the oven and spread the glaze evenly over the cut surface.

Switch the oven to broil / grill and return the tray for 3–5 minutes, watching closely.

Important:
The glaze should bubble and caramelize, not burn.

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5. Finish and Serve

Remove from the oven and let rest for 2 minutes.

Finish with sesame seeds and scallions if using.

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Professional Tips for Best Results

• Use white miso for a gentler, sweeter profile

• Watch closely under the broiler — sugar burns quickly

• Serve warm, not piping hot

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Common Mistakes to Avoid

• Using dark miso without adjusting sweetness

• Overcooking the eggplant before glazing

• Leaving the broiler unattended

• Over-salting early

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Serving Suggestions

Serve with steamed rice, simple noodles, or alongside grilled vegetables.
Also works beautifully as part of a Japanese-inspired spread.