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Two broiled ginger miso eggplant halves on a dark plate with charred glaze edges and scattered sesame seeds

Broiled Ginger Miso Glazed Eggplant with Scallions

Roasted Japanese eggplant brushed with a sticky ginger miso glaze and broiled until charred at the edges.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Japanese-Inspired
Calories: 190
Ingredients Method Notes

Ingredients
  

  • 2 Japanese eggplants (or 1 large globe eggplant) , about 600 g total; halved lengthwise
  • 2 tbsp neutral oil for brushing
  • 1/2 tsp kosher salt
Miso Glaze
  • 3 tbsp white miso paste
  • 2 tbsp mirin
  • 1 tbsp soy sauce or tamari for gluten-free
  • 1 tbsp light brown sugar
  • 1 tbsp fresh ginger grated
  • 1 clove garlic grated
  • 1 tsp toasted sesame oil
  • 1 water to 2 tbsp; to thin the glaze
Garnish
  • 1 tbsp toasted sesame seeds
  • 2 scallions thinly sliced

Method
 

  1. Heat the oven to 220C / 425F and line a sheet pan (33 x 46 cm / 13 x 18 inch) with parchment.
  2. Halve the eggplants lengthwise. Score the cut side in a crosshatch pattern, cutting about halfway into the flesh without piercing the skin.
  3. Brush the cut sides with oil and season with salt. Place the halves cut side down on the sheet pan.
  4. Roast for 15 to 18 minutes, until the flesh is tender and a knife slides in with no resistance.
  5. While the eggplant roasts, whisk the miso, mirin, soy sauce, brown sugar, ginger, garlic, sesame oil, and water in a small bowl until smooth.
  6. Flip the eggplant halves cut side up. Brush generously with about half the glaze.
  7. Switch the oven to broil on high. Broil for 3 to 4 minutes, watching closely, until the glaze bubbles and browns in spots and the edges char slightly.
  8. Remove from the oven and brush with the remaining glaze while still warm.
  9. Scatter with sesame seeds and sliced scallions. Serve warm over rice.

Notes

  • Score eggplant flesh deeply so the glaze reaches the center.
  • Use a metal spatula, the glaze sticks once caramelized.
  • Broil on the middle rack, not the top, to avoid scorching.
  • Double the glaze if serving over rice for extra sauce.