Miso Glazed Eggplant

Serving size:
 6 Servings


    • 6 T
    • miso (preferably white)
    • 3 T
    • rice vinegar
    • 1 1⁄2 T
    • water
    • 3 3⁄4 t
    • sugar
    • 1 T
    • ginger (fresh, finely grated)
    • 2 T
    • vegetable oil
    • 6
    • eggplant (slender, about 8" long)
    • 2
    • scallions (trimmed, finely chopped)
20 minutes
Ready in
20 minutes


Broiling the eggplant after coating it with miso turns it crispy and creamy all at the same time.

Adapted from www.epicurious.com.


Preheat the broiler.

In a small bowl, whisk together the miso, rice vinegar, water, sugar, and ginger until the sugar has dissolved.

Lightly grease a baking sheet, and arrange the eggplant on it cut side up. Brush the eggplant tops with vegetable oil. Broil the eggplant 4-6 inches from the heat source for 4-5 minutes, until it turns pale golden and begins to soften. Remove pan from broiler and generously brush with the miso mixture. Broil for 2 more minutes, then brush the eggplant with miso again, and broil for 2 more minutes. Brush the eggplant with the miso again, and rotate the baking sheet 180˚, and broil again for 2-3 minutes until the eggplant is tender and golden-brown.

Serve immediately, sprinkled with the chopped scallions.


Special Diets: