Caramelized Miso Eggplant — Miso Glazed Aubergine
A Japanese restaurant classic, halved aubergine scored and roasted until completely soft then finished with a caramelised sweet red miso glaze, served over steamed rice with sesame and spring onion.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Halve both aubergines lengthways. Score flesh in a deep crosshatch pattern, cutting to within 1cm of the skin. Brush flesh generously with 4 tbsp oil. Finely slice spring onions. Whisk red miso, white miso, mirin, sake, and sugar together in a small bowl.
Roast
Preheat oven to 200°C. Place aubergine halves cut-side down on lined baking trays. Roast 18–20 minutes over medium-high heat until flesh is completely soft and collapses when pressed.
Glaze
Flip aubergine cut-side up. Spread miso glaze generously over each cut face. Increase oven to 220°C and roast 6–8 minutes until glaze is deeply caramelised and sticky.
Grill
Finish under the grill (broiler) at high heat for 1–2 minutes until glaze darkens with charred edges.
Plate
Set aubergine halves over warm cooked rice on individual plates. Scatter toasted sesame seeds, sliced spring onions, and shichimi togarashi over the top. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.