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Nicely caramelized with tender texture, this oven-baked Miso Glazed Eggplant is easily the dream dish of any eggplant lover! A satisfying vegan dish that can be done in 30 minutes.
Miso-Glazed Eggplant
INGREDIENTS
- 4 Japanese eggplants
- ¼ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt) (for removing astringency)
- 2 tsp sesame oil (roasted)
For Sweet Miso Sauce (enough for 4-6 eggplants)
For Optional Garnish
- 1 green onion/scallion (finely sliced)
- 2 tsp toasted white sesame seeds
INSTRUCTIONS
- Gather all the ingredients. Preheat the oven to 425ºF (220ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC).
To Make Sweet Miso Sauce
- You can make the sauce first, or you can do this process after you salt the eggplant below.
- In a small bowl, combine miso and sugar. Mix well until the sugar is dissolved.
- Add mirin and gradually add sake to your preferred consistency (some miso might be chunkier than others). Mix well and set aside.
To Prepare Eggplant
- Cut off the stem and calyx of the eggplants and cut them in half lengthwise from the stem to the bottom creating boat-like halves. If your eggplants are long, you can cut them in half widthwise.
- With the knife, score the eggplant flesh diagonally, about ⅛ inch (3 mm) deep and ⅛ inch (3 mm) wide, into a criss-cross pattern on the open surface. This criss-cross scoring helps cook the eggplant faster and improve the presentation.
- Salt the eggplants lightly and let sit for 10 minutes. Alternatively, you can soak the eggplant in water for 10 minutes. Both methods help remove the astringency of the eggplant. Meanwhile, you can make Sweet Miso Sauce. Then blot the eggplants with paper towels.
- Place the eggplant on a baking sheet lined with parchment paper and brush the open surface with sesame oil. Place the eggplants, cut side down, on the baking sheet.
To Bake
- Bake the eggplant at 425ºF (220ºC) for 15-20 minutes, or until the skin is beginning to shrivel and the flesh is soft. Remove from the oven and preheat the broiler.
- Carefully turn the eggplants over, and brush them with the sweet miso glaze.
To Broil
- Place under the broiler and broil for 3-5 minutes, or until the glaze begins to bubble. Remove from the broiler. Please note that the cooking time varies based on how far the baking sheet is placed from the heating element.
To Serve
- Thinly slice the green onion. Sprinkle the baked eggplants with sesame seeds and green onion. Serve immediately.
To Store
- You can keep the leftovers in an airtight container and store it in the refrigerator for up to 3 days.
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