Miso glazed eggplant

TIME45 minutes MAKES4 servings (as a side) PORTION
0.5x 1x 2x 3x

Roasted eggplant with a sweet and savoury miso glaze, grilled until bubbling and caramelised over the soft, creamy flesh (similar to the Japanese nasu dengaku). Great as a side, or with soba noodles or steamed rice. Inspired by RecipeTin Eats.

INGREDIENTS

  • 4 small graffiti eggplants
  • 2 tbsp neutral oil

Miso glaze

  • 3 tbsp white (shiro) miso
  • 1.5 tbsp mirin
  • 2 tsp sake
  • 1.5 tsp sugar
  • 1 tsp sesame oil

Garnish

  • 1 tsp toasted sesame seeds
  • 1 spring onion (finely sliced)

STEPS

  1. Preheat the oven to 220ºC (200ºC fan-forced), and line a baking tray with baking paper.

  2. Halve the eggplants lengthwise. Score the cut side in a crosshatch pattern, about 1cm deep, taking care not to cut through the skin.

  3. Brush the cut side generously with oil (the eggplant will soak it up), and place skin side down on the tray and roast for 20-30 minutes, until the flesh is very soft and golden underneath.

  4. Meanwhile, mix together all of the glaze ingredients until smooth. If it is too thick to spread, add a splash of water or soy sauce.

  5. Spread two-thirds of the miso glaze evenly over the flesh, and return to the oven for another 15 minutes. Add the remainder of the glaze and bake for a further 15 minutes

  6. Switch the oven to the griller (high), and grill for 3-5 minutes, until the glaze is bubbling and caramelised in spots. Keep a close eye on it, as the sugar in the glaze burns quickly.

  7. Sprinkle with sesame seeds and spring onion, and serve.

NOTES

  • Japanese eggplants (long and thin) also work well; reduce the roasting time to 15-20 minutes.
  • Red (aka) miso can be used for a saltier, more robust glaze — reduce the soy sauce or leave it out.
  • If you don’t have sake, replace it with more mirin and reduce the sugar slightly.

Related