Miso Glazed Eggplant - Pantry Vector

# Ingredient List:

→ Vegetables

01 - 2 medium eggplants, halved lengthwise

→ Miso glaze

02 - 3 tablespoons white miso paste (shiro miso)

03 - 1 1/2 tablespoons mirin

04 - 1 1/2 tablespoons sake

05 - 1 1/2 tablespoons granulated sugar

06 - 1 tablespoon soy sauce

07 - 1 tablespoon sesame oil

→ Garnish (optional)

08 - 1 teaspoon toasted sesame seeds

09 - 2 green onions, thinly sliced

# Directions:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.

02 - Using a sharp knife, score the flesh of each eggplant half in a crosshatch pattern without cutting through the skin.

03 - Brush the cut sides lightly with sesame oil and place the halves cut side up on the prepared baking sheet.

04 - Roast in the preheated oven for 25 minutes, until the flesh is soft and lightly browned.

05 - While eggplant roasts, combine miso paste, mirin, sake, sugar and soy sauce in a small saucepan; warm over low heat, stirring until smooth and slightly thickened, about 2–3 minutes. Remove from heat.

06 - Remove eggplants from the oven and spread a generous layer of the miso glaze over each cut side.

07 - Return the glazed eggplants to the oven and broil on high for 3–5 minutes, watching closely, until the glaze bubbles and caramelizes.

08 - Transfer to a platter, sprinkle with toasted sesame seeds and sliced green onions if using, and serve warm.

# Expert Suggestions:

01 -

There’s a secret thrill when the miso glaze bubbles and browns under the broiler—your guests will be convinced you’ve mastered Japanese home cooking.
The end result is umami-packed eggplant that manages to feel both comforting and impressively dinner-party worthy.

02 -

I’ve learned not to rush the broiling—turning away even for a moment can spell disaster as the miso goes from caramelized to scorched in seconds.
Giving the glaze time on low heat is key; if you rush it, the texture never becomes velvety enough to really stick to the eggplant.

03 -