Roasted eggplant with miso glaze

This miso-glazed roasted eggplant is a Japanese classic with a modern twist. The eggplant softens nicely in the oven, while the sweet-savory miso coating caramelizes into a glossy topping. A perfect side dish or vegetarian main course with rice and sesame greens.

Roasted eggplant with miso glaze

Ingredients

  • 1 large eggplant (or 2 small ones), halved lengthwise
  • 2 tbsp white miso paste
  • 1 tbsp mirin (or dry white wine with a pinch of sugar)
  • 1 tbsp soy sauce
  • 1 tbsp sugar
  • 1 tbsp water
  • 1 tsp sesame oil
  • 1 tbsp neutral oil (such as sunflower or peanut oil)

Preparation method

  1. Preheat the oven to 220°C.
  2. Cut the eggplant in half lengthwise and cut the flesh crosswise (not through the skin).
  3. Brush the cut side with neutral oil. Place the eggplants cut side up on a baking sheet lined with baking paper.
  4. Roast the eggplants for 20-25 minutes until soft and lightly browned.
  5. Meanwhile, mix miso paste, mirin, soy sauce, sugar, water and sesame oil in a saucepan. Heat while stirring until smooth.
  6. Remove the eggplants from the oven. Spread the miso glaze over the cut side with a spoon or brush.
  7. Place the aubergines back under the grill for another 5 minutes until the glaze bubbles and caramelises slightly.