Japanese Miso-Glazed Eggplant Recipe
I’ve always been a loyal fan to eggplant. I love its silkiness, its ability to soak up sauce, its low maintenance and its vibrant and sexy color.
There were many years in my life where I was very allergic to eggplants and it was a sad dark time. Now that I have recovered, of course I have to make up for the loss time and get me a regular dose of eggplant love.
This recipe is incredibly easy, basically just stir, brush, and in the oven it goes…where it transforms into sticky, caramelized, salty-sweet goodness…hm…
Is there anything you’ve not been able to have because of allergies or sensitivities that you miss?
Adapted from Serious Eats
Sticky, caramelized salty-sweet goodness!
- 2 tbsp Mirin
- 2 tbsp Japanese Cooking Sake
- 1/4 cup Miso
- 2 1/2 tbsp Sugar
- 1 1/2 lb Chinese Eggplant, stemmed, split in half lengthwise
- 1/3 cup Scallions, chopped
- Preheat oven to 350F. Place the oven rack in the middle of the oven.
- Combine mirin, sake, miso, and sugar in a small bowl and stir with a fork until a paste is formed. Set aside.
- Spread the miso glaze generously on the cut surface of the egg plants. Place, cut side up, on a foil-lined baking sheet. Lightly tent with aluminum foil. Bake for 25 minutes.
- Remove foil cover and heat broiler on high and broil until the eggplants are completely tender and the glaze has begun to caramelize, about 10 minutes. Transfer to serving dish and sprinkle with scallions.
This recipe is gluten free if you ensure the miso you use is soy-based, and the brand of mirin and cooking sake you use contain no wheat.
If you reheat this the next day, be prepared that the eggplants will release some water and the sauce will be diluted somewhat.