Easy Vegan Miso Glazed Eggplant
A Japanese-inspired miso-glazed eggplant that’s soft, buttery, and infused with rich umami flavor. Cooked using either a stovetop-pan method or oven roasting, the eggplant develops a caramelized, golden glaze that pairs beautifully with rice, noodles, or fresh greens.
Equipment
- 1 Large skillet or frying pan (or cast iron)
- 1 Baking sheet
- 1 Silicone Basting Brush
- 1 small mixing bowl
- 1 Whisk
- 1 Kitchen tongs
- Parchment paper
Ingredients
- 2 medium-large Italian eggplants or 3–4 Japanese eggplants
- 3 tablespoons white miso paste
- 1 ½ tablespoons sugar
- 1 tablespoon mirin
- 1 tablespoon rice wine vinegar or sake
- 1 –1 ½ tablespoons sesame oil
- 1 –2 tablespoons water for steaming in pan method
- Garnish: sesame seeds sliced scallions, fresh herbs
- Optional: cooked white rice or noodles for serving
Instructions
- Prepare and Score the Eggplants: Wash the eggplants thoroughly under cool running water to remove any surface dirt, then gently pat them dry with a clean kitchen towel. Using a sharp chef’s knife, slice each eggplant in half lengthwise from stem to tip. Place one half cut-side up on a cutting board and, starting about ½ inch from the edge, score the flesh diagonally from one side to the other, creating evenly spaced lines about 1 cm apart. Rotate the eggplant and score again in the opposite direction to form a crisscross pattern. Be careful not to cut all the way through the skin — this pattern allows the sauce to penetrate deep into the flesh and also helps the eggplant cook evenly. Repeat for all pieces.
- Make the Miso Glaze: In a small mixing bowl, combine the white miso paste, sugar, mirin, and rice wine vinegar (or sake). Using a whisk or fork, stir vigorously until the mixture becomes smooth, creamy, and completely lump-free.The consistency should be thick but spreadable, similar to a rich paste. This sauce is the flavor foundation of the dish — the miso brings savory depth, the sugar balances it with sweetness, and the vinegar or sake adds brightness to cut through the richness. Set aside for later.
- Pan Fry Method: Sear the Eggplants: Place a large skillet or cast iron pan over medium-high heat and add the sesame oil. Once the oil is hot and shimmering, carefully place the eggplants flesh-side down in a single layer. Avoid moving them during this stage — let them cook undisturbed for 3–5 minutes so the cut surface can develop a rich, golden-brown sear. This caramelization enhances flavor and prevents the eggplant from becoming soggy later.
- Steam to Soften the Flesh: Once the flesh side is seared, use kitchen tongs to flip the eggplants skin-side down. Add a splash of water (about 1–2 tablespoons) directly to the pan — this will create steam to soften the interior. Immediately cover with a tight-fitting lid and reduce the heat to medium.Let the eggplants steam gently for about 5 minutes, or until the flesh feels tender when pressed with a fork.
- Broil for Caramelization: Preheat your oven’s broiler to 200°C (400°F) while the eggplants finish steaming.Once tender, remove the lid from the skillet and transfer the eggplants to a baking sheet lined with parchment paper, flesh side up. Use a silicone basting brush to generously coat the scored surface of each eggplant with the prepared miso glaze, ensuring the sauce seeps into the cuts. Place the tray under the broiler and cook for about 5 minutes, watching closely — the glaze should bubble, darken slightly, and develop a caramelized sheen without burning.
- Oven Method: Roast and Glaze: For the oven-only approach, preheat the oven to 200°C (400°F). Arrange the scored eggplants on a parchment-lined baking sheet, brushing both the cut sides and skins lightly with sesame oil. Place them flesh side down and roast for 25–30 minutes, or until the skin appears slightly wrinkled and the flesh is tender when tested with tongs. Flip the eggplants so the flesh side faces up, then broil for 5 minutes to lightly color the surface. Brush the miso glaze evenly over the scored flesh, then return to the broiler for another 5 minutes until caramelized and fragrant.
- Garnish and Serve: Once the eggplants have reached that perfect golden-brown glaze, remove them from the heat. Sprinkle with toasted sesame seeds for crunch, thinly sliced scallions for freshness, and fresh herbs if desired. For a complete meal, serve immediately alongside steamed white rice, soba noodles, or a crisp side salad.
Notes
- Scoring the eggplant flesh helps the miso glaze penetrate deeper for richer flavor.
- Use white miso paste for a mild, slightly sweet flavor; red miso will create a stronger, saltier taste.
- Keep a close eye during broiling, as the glaze can burn quickly once caramelized.
- Both Italian and Japanese eggplants work well; adjust quantity depending on size.
- A silicone basting brush ensures an even layer of glaze without damaging the tender flesh.
- Steaming the eggplants before broiling keeps the texture creamy instead of dry.
- Sesame seeds and scallions are more than garnish — they add crunch and freshness to balance the richness.
- This dish is naturally vegan, making it an excellent plant-based main or side.
