Miso glazed eggplant

11:30 am on 5 March 2018
No caption

metadata Photo: Namiko Chen



Miso Glaze

  • 2 Tbsp sake
  • 2 Tbsp mirin
  • 2 Tbsp granulated sugar
  • 4 Tbsp miso

Combine these four ingredients together.

  • 3 Japanese long thin eggplants
  • 1 Tbsp vegetable oil
  • 1 tsp white sesame seeds (roasted/toasted)



  • Preheat the oven to 200C.
  • Cut the eggplant in half lengthwise and score the cut sides in a crisscross pattern. This will help the eggplant absorb more flavours. Place the eggplants (skin side down) on a rimmed baking sheet lined with parchment paper or silicone baking sheet. With a brush, apply vegetable oil on top and bottom of the eggplants.

  • Bake at 200C for 30 minutes, or until the eggplant is tender. Transfer the baking sheet to the working surface. Adjust a rack 6-inches from the heat element and preheat grill for 3 minutes.
  • Meanwhile carefully spoon some of the miso glaze onto your eggplants and spread evenly. Grill for 3-4 minutes, or until the top has nice char and caramelisation.
  • Transfer to a serving platter, sprinkle with sesame seeds, and serve immediately.


This is a great side dish which pairs well with steak and a green salad.





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