Baked Miso Glazed Eggplant

Ingredients

• 1/4 cup (60 ml)white miso paste
• 1/4 cup (60 ml)honey
• 2 tablespoons (30 ml)light soy sauce
• 1/2 teaspoon (2.5 ml)sesame oil
• 1 tablespoon (15 ml)rice wine vinegar
• quantity not specifiedeggplants
• to tastesalt
• optional, quantity not specifiedspring onions
• optional, quantity not specifiedcoriander leaves
• optional, quantity not specifiedtoasted sesame seeds
• to tastehot chilli sauce

Instructions

1. 1

   Heat the oven

   Preheat the oven to 180–200°C.

2. 2

   Score the eggplant

   Halve the eggplants lengthways. Score a diamond pattern into the flesh and arrange them on a lined baking tray.

3. 3

   Salt the flesh

   Sprinkle the cut surfaces with salt and rub it in gently.

4. 4

   Rest the eggplant

   Leave the salted eggplant to rest for 30 minutes.

5. 5

   Blot the surface

   Use kitchen paper to pat the flesh dry and blot away the droplets that have formed.

6. 6

   Bake until tender

   Bake the eggplant until tender, allowing 30–40 minutes depending on its size.

7. 7

   Glaze and brown

   Remove the tray from the oven and brush the eggplant with the miso marinade. Return it to the oven, or switch on the grill, and cook until the glaze is lightly browned and caramelised.

8. 8

   Add the garnish

   Take the eggplant out of the oven and scatter over spring onions, coriander leaves and toasted sesame seeds, if using.

9. 9

   Serve with chilli

   Serve with hot chilli sauce, or drizzle it over the top.

What is baked miso glazed eggplant?

This dish takes inspiration from Japanese miso-glazed aubergine, often known as nasu dengaku, where miso brings a savoury, gently sweet coating to roasted eggplant. Here, the eggplant is baked until soft before the glaze is added and browned.

The method works because the eggplant becomes tender first, while the honey in the miso mixture helps the surface colour quickly at the end. Spring onion, coriander and sesame are optional finishing touches.

Nutrition and macros by portion

The nutrition label shows one serving as written: 145 calories, 4g protein, 31g carbs, 2g fat.

The eggplant contributes most of the carbohydrates and some fibre, while honey adds more carbohydrate and sugar. Miso and soy sauce provide most of the protein and sodium; the small amount of sesame oil contributes fat. Serve a portion with rice and a source of protein, such as tofu, to make it a more complete plate.

Getting the eggplant ready

Diamond scoring: Cut into the flesh without slicing through the skin. The pattern gives the glaze more places to settle and helps the eggplant cook evenly.

Salting: A 30-minute rest draws moisture to the surface. Blot the droplets away before baking so the flesh is dry enough to roast rather than steam.

Making the miso glaze

Miso and honey: White miso gives the glaze a mellow savoury base, while honey adds sweetness and helps it brown. Stir them thoroughly with the soy sauce, sesame oil and rice wine vinegar.

Timing: Brush on the mixture only after the eggplant is tender. The honey can darken quickly, so keep an eye on it as it browns.

How to judge doneness

Tender flesh: The baking time is given as 30–40 minutes, but the eggplants' size affects how long they take. Check that the flesh is soft before adding the glaze.

Caramelised top: After glazing, look for a little browning on the surface. Remove the tray once the glaze has coloured to your liking.

Serving ideas

Fresh toppings: Spring onions and coriander bring a fresh contrast to the sweet-savoury glaze. Toasted sesame seeds add a nutty finish, though all three toppings are optional.

Chilli sauce: Serve it on the side or drizzle it over the eggplant. Rice makes a useful accompaniment for the glaze.

Planning the timing

Resting: Allow 30 minutes after salting, then blot the eggplant before it goes into the oven. This resting time is separate from the stated 30–40 minutes of baking.

Final browning: The recipe does not give a set time for this stage, so use the colour of the glaze as your cue rather than leaving it unattended.

Recipe notes & tips

• Use a lined tray to make the eggplant easier to lift out after baking.
• Pat the salted surfaces thoroughly before roasting.
• Mix the glaze until the miso is evenly incorporated.
• Check tenderness before brushing on the glaze.
• Watch closely during the final browning because the honey can darken quickly.
• Add the fresh toppings just before serving.

Variations

• Extra heat: Add more hot chilli sauce at the table.
• Citrusy finish: Add a little grated citrus zest to the glaze.
• Sesame topping: Scatter over extra toasted sesame seeds before serving.
• Herb swap: Use extra spring onion if you do not have coriander leaves.
• Rice bowl: Serve the glazed eggplant over cooked rice with tofu.

Common mistakes to avoid

• Skipping the rest: Give the salted eggplant 30 minutes, then blot away the moisture.
• Cutting through the skin: Score the flesh without slicing through the eggplant halves.
• Glazing too early: Bake until tender first, then brush on the miso mixture.
• Leaving it unattended: Check the glaze closely as it browns because honey can colour quickly.
• Guessing the bake by time alone: Check for tender flesh, since eggplant size affects the 30–40 minute estimate.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat in the oven until warmed through; the glaze may be softer after storage.

Frequently asked questions