Miso Glazed Eggplant Recipe

Find new ways to relish the delicious eggplant with one of the most popular Japanese seasoning - miso.
Cook Time: 30 minutes

Difficulty: Medium
Serves: 2-3 people


4 eggplants (long and thin)
1 tbsp sesame oil
2 tbsp miso paste
2 tbsp mirin (Available at Foodhall)
1 tbsp brown sugar
1 tbsp sesame seeds
Greens of spring onion for garnish


  1. Slice the eggplants in halves and using a knife, scour the flesh in a criss-cross pattern. Sprinkle a pinch of salt and set aside for 5-10 mins. Squeeze out any extra water if has released.
  2. Preheat the oven to 200 C.
  3. Heat some oil in a pan. Place the eggplant with the skin facing down. Cook for few mins until the skin you can see the charred grill marks. Turn the eggplants over and cover with a lid. Cook for about 5 min they should cook through.
  4. In a bowl, mix miso, mirin, and sugar and baste it liberally over the eggplants and lay out on a baking sheet. Make sure the entire eggplant has enough of the miso mix.
  5. Grill on upper rack for about five minutes or until the miso mix starts bubbling. Sprinkle sesame and greens on top and serve hot.