Spicy Miso Glazed Eggplant | Microwave Hack | Marion’s Kitchen × Panasonic

Ingredients

• 2 medium (about 250 g each)eggplants
• 1 tbsp, plus 1 tsp extrasesame oil
• 2 tbspwhite miso paste
• 1 tbspJapanese soy sauce
• 1½ tbsphoney
• 2 tspMarion’s Kitchen Crispy Chilli Oil
• to serveJapanese furikake seasoning
• 1spring onion (scallion), finely sliced
• to serveshichimi togarashi
• to servetoasted sesame seeds
• to servesteamed rice
• 2 tbsp, plus 1 tspwater

Instructions

1. 1

   Prepare eggplant

   Wash the eggplants and halve them lengthways. Score the flesh of each half in a deep criss-cross pattern, stopping about 1 cm from the skin and taking care not to cut through. Arrange them cut-side up in a microwave-safe dish, drizzle with 1 tablespoon of sesame oil and pour over 2 tablespoons of water.

2. 2

   Soften in microwave

   Cover the dish with another plate and microwave on High (1100 W) for 8 minutes. The flesh should be soft and easy to pierce with a fork; if needed, cook in further 1-minute bursts on High. Remove carefully, as the dish will be very hot.

3. 3

   Mix the glaze

   While the eggplant cooks, whisk the miso, soy sauce, honey, extra 1 teaspoon of sesame oil, Crispy Chilli Oil and 1 teaspoon of water in a small bowl until smooth and glossy. Taste and adjust the chilli oil to suit your preference.

4. 4

   Coat the eggplant

   Uncover the softened eggplant and spoon the glaze generously over the scored flesh. Use the back of the spoon to press it gently into the cuts so it settles into the grooves.

5. 5

   Finish in microwave

   Return the uncovered dish to the microwave and cook on Med-High (800 W) for 5 minutes. The glaze should be sticky, thickened and deeply coloured.

6. 6

   Garnish and serve

   Scatter over the furikake, shichimi togarashi, toasted sesame seeds and spring onion. Serve straight away, with steamed rice.

What is miso-glazed eggplant?

Eggplant is a familiar ingredient in many Asian cuisines, and miso-glazed versions draw on the savoury depth of Japanese miso. This version uses the microwave to soften the flesh before coating it in a spicy, sweet-savoury glaze.

The scored surface helps the glaze reach into the eggplant rather than sitting only on top. Furikake, spring onion and sesame add a final layer of crunch and aroma.

Nutrition and macros by portion

The nutrition label shows one serving as written: 325 calories, 7g protein, 60g carbs, 14g fat.

The eggplant and honey provide most of the carbohydrate, while the sesame and chilli oils account for much of the fat. Miso and soy contribute some protein as well as much of the sodium; rice adds more carbohydrate and some protein. For a more balanced plate, serve a sensible portion of rice alongside an extra vegetable or salad.

Why microwave the eggplant first?

Even cooking: Halving and scoring the eggplants gives the microwave heat access to the flesh, helping it soften through in the first cooking stage.

Check the texture: The flesh should yield easily to a fork before you add the glaze. If it is still firm, continue in 1-minute bursts on High.

Getting the glaze right

Smooth mixture: Whisk the miso, soy, honey, sesame oil, chilli oil and water until there are no obvious lumps. This makes it easier to spoon the glaze evenly over the scored surfaces.

Adjust the heat: Taste the glaze before using it and vary the chilli oil to your liking. Miso and soy are both savoury, so add no extra salt unless you have tasted the finished dish.

How to finish the glaze

Lower power: The second microwave stage uses Med-High rather than High. This gives the honey-and-miso glaze time to bubble and thicken without scorching as quickly.

Look for shine: It is ready when the glaze looks sticky and deeply coloured. Serve promptly, while it still clings to the eggplant.

Scoring and serving

Cut carefully: Make a deep diamond pattern but leave about 1 cm of flesh above the skin, keeping each half intact. The cuts create channels for the glaze.

Serve with rice: Steamed rice makes a simple accompaniment and catches any glaze that runs onto the plate. Add the garnishes just before eating for their freshest texture.

The finishing touches

Furikake: This seasoning brings savoury, often seaweed-rich notes; sprinkle it over the glazed eggplant just before serving.

Shichimi and sesame: Shichimi adds another layer of spice, while toasted sesame seeds contribute a nutty finish. Use each to taste.

Recipe notes & tips

• Choose eggplants of similar size so their halves soften at roughly the same pace.
• Score the flesh deeply but keep the skin intact to hold each half together.
• Use a microwave-safe dish and a plate that covers it securely during the first stage.
• Take care when uncovering the dish, as hot steam can escape.
• Taste the glaze before spooning it on and adjust the chilli oil to your preference.
• Add the garnishes just before serving to keep the sesame seeds and spring onion fresh.

Variations

• Milder glaze: Reduce the chilli oil and leave the shichimi off the finished dish.
• Extra spice: Add more chilli oil to the glaze or finish with additional shichimi.
• More crunch: Add extra toasted sesame seeds just before serving.
• Fresh finish: Add a little more sliced spring onion at the table.
• Rice bowl: Serve the glazed eggplant over steamed rice and spoon any remaining glaze over the top.

Common mistakes to avoid

• Cutting through the skin: The halves may fall apart; stop scoring about 1 cm above the skin.
• Skipping the fork test: Firm eggplant will not have the intended silky texture; microwave in 1-minute bursts until soft.
• Uneven glazing: Glaze left only on the surface misses the scored cuts; press it gently into the grooves.
• Covering for the second stage: The glaze needs to thicken uncovered; remove the plate before microwaving again.
• Overcooking the finish: The glaze can become too dark; check for a sticky, deeply coloured surface after 5 minutes.
• Handling a hot dish carelessly: Use oven gloves and uncover it slowly to avoid hot steam.

How to store

Store leftover eggplant in an airtight container in the fridge for up to 3 days. Reheat in the microwave until hot throughout; the glaze may loosen slightly. Keep leftover rice refrigerated separately and reheat it thoroughly.

Frequently asked questions