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Miso-Glazed Eggplant

Scott Phillips

Servings: 4

The popular technique of broiling fish brushed with a savory-sweet miso glaze is applied here to eggplant for a flavorful side dish. Serve it with pan-seared cod or grilled salmon.


  • 2 scallions, thinly sliced, white and green parts separate
  • 2 small Italian eggplants, sliced in half lengthwise
  • Asian sesame oil
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. white miso
  • 1 Tbs. mirin
  • 1 tsp. granulated sugar
  • 1 tsp.grated fresh ginger
  • 1/2 tsp. sesame seeds
  • Sriracha, optional

Nutritional Information

  • Calories (kcal) : 130
  • Fat Calories (kcal): 30
  • Fat (g): 3
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 1
  • Cholesterol (mg): 0
  • Sodium (mg): 380
  • Carbohydrates (g): 25
  • Fiber (g): 6
  • Sugar (g): 11
  • Protein (g): 3


  • Heat the oven to 400°F.
  • Brush the eggplant all over with sesame oil, and season with salt and pepper. Place cut side down on a foil-lined rimmed baking sheet, and roast for 10 minutes. Flip and roast until tender, another 10 to 15 minutes.
  • Meanwhile, combine the miso, mirin, sugar, ginger, scallion whites, and 2 tsp. water in a small bowl. Spread the miso mixture on the cut side of the eggplant, and broil on high until dark in spots, about 2 minutes.
  • Sprinkle with the sesame seeds, scallion greens, and a little Sriracha, if you like.


Rate or Review

Reviews (1 review)

  • User avater
    SueCron | 07/11/2016

    Flavor was outstanding but having made the "oven-roasted eggplant" recipe the night before, the texture wasn't as good. I'll definitely make this again but will salt and drain the eggplant from that recipe first.

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