Miso Glazed Eggplant – An Easy, Perfect Weeknight Meal

Growing up, my mom always had a way of turning the simplest ingredients into something utterly crave-worthy. One of my all-time favorites was her Miso Glazed Eggplant. The way the sweet-salty miso glaze caramelized on the soft, silky eggplant was honestly life-changing. To this day, I can still vividly remember the aroma filling the kitchen – it was pure heaven.

As an adult, I’ve spent years perfecting my own version of this beloved dish. And let me tell you, this Miso Glazed Eggplant recipe is truly something special. It’s become a go-to in my household, a dish I turn to when I want a flavor explosion that’s also surprisingly simple to make. Once you try it, I guarantee it’ll become a staple in your recipe rotation too.

Why This Miso Glazed Eggplant Recipe Will Become Your Go-To

The Secret Behind Perfect Miso Glazed Eggplant

The key to this Miso Glazed Eggplant recipe is all in the glaze. The combination of savory miso, sweet honey, and tart rice vinegar creates a flavor profile that’s out of this world. But the real secret is in how you apply that glaze – by brushing it on generously during the last few minutes of cooking, you end up with an incredibly caramelized, almost sticky coating that just melts in your mouth.

And the eggplant itself? It becomes meltingly soft and silky, with a slight char from the broiler that adds an irresistible depth of flavor. It’s the perfect canvas for that bold, umami-packed glaze.

Essential Ingredients You’ll Need

Let’s talk about the all-star cast of ingredients that make this Miso Glazed Eggplant so special:

• 1 large eggplant, sliced into 1/2-inch thick rounds – Eggplant is the star of the show here, and you want thick slices that will hold up to the broiling process. The larger the eggplant, the more surface area you’ll have to soak up all that delicious glaze.
• 2 tablespoons white or yellow miso paste – Miso is the flavor backbone of this dish, providing a savory, slightly funky note that balances the sweetness. White or yellow miso works best, as they’re milder in flavor.
• 2 tablespoons soy sauce – Another key umami component, the soy sauce deepens the overall flavor profile.
• 2 tablespoons mirin – This Japanese rice wine adds a subtle sweetness that complements the miso beautifully.
• 1 tablespoon rice vinegar – A touch of acidity brightens up the glaze and cuts through the richness.
• 1 teaspoon honey or maple syrup – Just a hint of sweetness to balance out the savory flavors.
• 2 cloves garlic, minced – Garlic is an essential flavor enhancer, adding depth and warmth.
• 1 teaspoon grated fresh ginger – Fresh ginger provides a lovely aromatic kick that pairs so well with the other Asian-inspired ingredients.
• 2 green onions, thinly sliced – These add a delightful pop of color and fresh onion flavor.
• Toasted sesame seeds for garnish – The nutty crunch of the sesame seeds is the perfect finishing touch.

Step-by-Step Miso Glazed Eggplant Instructions

Preparing Your Miso Glazed Eggplant

This Miso Glazed Eggplant recipe is a breeze to make, with a total time of just 35 minutes – 15 minutes for prep and 20 minutes for cooking. All you’ll need is a baking sheet, a small bowl, and a basting brush.

1- Start by slicing your large eggplant into 1/2-inch thick rounds. Arrange the slices in a single layer on your prepared baking sheet, making sure they’re not overlapping. This will ensure even cooking.

2- In a small bowl, whisk together the miso paste, soy sauce, mirin, rice vinegar, honey, minced garlic, and grated ginger until well combined. This is your mouthwatering glaze.

3- Preheat your oven’s broiler to high, then slide the baking sheet of eggplant slices under the broiler. Let them cook for 8-10 minutes, flipping halfway, until the eggplant is starting to soften and brown.

4- Remove the pan from the oven, then use your basting brush to generously coat the top of each eggplant slice with the miso glaze. Return the pan to the broiler and let the glaze caramelize for 2-3 minutes, keeping a close eye to prevent burning.

5- Once the glaze is beautifully browned and sticky, remove the pan from the oven. Sprinkle the thinly sliced green onions over the top of the eggplant.

6- Serve your Miso Glazed Eggplant immediately, garnished with a sprinkle of toasted sesame seeds. The eggplant should be meltingly soft with a gloriously sticky-sweet glaze. Enjoy!

Pro Tips for Success

Here are a few expert tips to ensure your Miso Glazed Eggplant turns out perfectly every time:

• Slice the eggplant evenly – this will help it cook through at the same rate. Aim for 1/2-inch thick rounds.
• Don’t skimp on the glaze! Be sure to brush it on generously during that final broiling step. The more glaze, the better.
• Keep a close eye on the eggplant under the broiler to prevent burning. Oven temperatures can vary, so adjust the time as needed.
• Let the eggplant slices cool for a minute or two before serving. This will allow the glaze to set up nicely.
• For an extra pop of color and crunch, sprinkle on some toasted sesame seeds just before serving.

Serving and Storing Your Miso Glazed Eggplant

Perfect Pairings for Miso Glazed Eggplant

This Miso Glazed Eggplant recipe serves 4 people, and it makes for a wonderfully satisfying main dish or side. I love serving it alongside steamed white or brown rice, which soaks up all that delectable glaze. A simple green salad with a bright citrus dressing also makes a fantastic pairing.

For drinks, I recommend a crisp, cold Japanese beer or a refreshing green tea. The umami-forward flavors of the eggplant pair beautifully with these beverages.

And for special occasions, this Miso Glazed Eggplant would be a show-stopping side dish at a dinner party or a great addition to a Japanese-inspired feast.

Storage and Make-Ahead Tips

Leftovers of this Miso Glazed Eggplant keep surprisingly well. Simply store any uneaten portions in an airtight container in the refrigerator for up to 4 days.

To reheat, simply pop the eggplant slices back under the broiler for 2-3 minutes, just until warmed through and the glaze is sizzling again. You can also gently reheat them in a skillet over medium heat.

For make-ahead convenience, you can actually prepare the miso glaze in advance and keep it stored in the fridge for up to 1 week. Then, when you’re ready to cook, just brush it onto the eggplant and broil as directed.

This recipe also freezes well. Simply arrange the cooked and glazed eggplant slices in a single layer on a baking sheet, then transfer to the freezer until solid. Transfer the frozen slices to an airtight container or resealable bag and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Variations and Dietary Adaptations for Miso Glazed Eggplant

Creative Miso Glazed Eggplant Variations

While this Miso Glazed Eggplant recipe is a classic, there are plenty of ways to put your own spin on it.

For a seasonal twist, try roasting cubes of butternut squash or sweet potato along with the eggplant slices and coating them all in the miso glaze. The sweet-savory combo is simply divine.

You could also switch up the protein by adding pan-seared tofu or grilled chicken thighs to the mix. The miso glaze would complement them beautifully.

And for a spicy kick, stir in a teaspoon or two of gochujang (Korean chili paste) into the glaze.

Making Miso Glazed Eggplant Diet-Friendly

This Miso Glazed Eggplant recipe is naturally gluten-free, as long as you use a gluten-free soy sauce or tamari. For a vegan version, simply swap the honey for pure maple syrup.

If you’re watching your carb intake, you can serve the eggplant over a bed of cauliflower rice instead of regular rice. The miso glaze will still be just as delectable.

And if you need to cut back on sodium, try using a low-sodium soy sauce and reducing the amount of miso paste. The flavors will still shine through beautifully.

Frequently Asked Questions

Q: Can I use a different type of eggplant besides a large one?
A: Absolutely! This recipe will work with any type of eggplant, from the classic globe eggplant to the slender Japanese eggplant or even the small, round Thai eggplant. Just adjust the slice thickness accordingly.

Q: How long does it take to broil the eggplant?
A: In this recipe, the eggplant slices need to broil for 8-10 minutes, flipping halfway, before you brush on the miso glaze and broil for an additional 2-3 minutes. Keep a close eye to prevent burning.

Q: Can I make this recipe ahead of time?
A: Yes, you can make the miso glaze up to 1 week in advance and store it in the refrigerator. Then, when you’re ready to cook, simply brush it onto the eggplant and broil as directed.

Q: How many servings does this recipe make?
A: This Miso Glazed Eggplant recipe serves 4 people. The ingredient amounts can easily be scaled up or down to feed more or fewer diners.

Q: What if the eggplant doesn’t get crispy on the edges?
A: If your eggplant isn’t getting as caramelized and crispy as you’d like, try broiling it for an extra minute or two. You can also try drying the eggplant slices with paper towels before broiling to remove excess moisture.

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Conclusion

This Miso Glazed Eggplant is truly a flavor explosion you’ll keep coming back to. The combination of sweet, savory, and umami notes is simply addictive, and the silky-soft texture of the eggplant is positively swoon-worthy.

Once you give this recipe a try, I guarantee it’ll become a new staple in your household. It’s the perfect side dish or meatless main, and it’s surprisingly easy to make. So what are you waiting for? Grab an eggplant and get cooking – your taste buds are about to be delighted!

Let me know how your Miso Glazed Eggplant turns out in the comments below. I’d love to hear your thoughts and see your creations. And if you enjoyed this recipe, be sure to share it with your friends and family. Sharing the love of good food is one of life’s greatest joys.