Broiled Eggplant with Sesame-Miso Glaze
A savory-sweet Japanese-inspired glaze for tender broiled eggplant
Why This Recipe Works
Using a miso-based glaze adds a rich umami depth that perfectly complements the creamy texture of broiled eggplant. This quick technique transforms a simple vegetable into a standout side dish using just a handful of pantry staples.
Instructions
Adjust the oven rack to about 6 inches from the broiler element and heat the broiler. Line a large rimmed baking sheet with aluminum foil for easy cleanup.
Brush both sides of the eggplant rounds evenly with the vegetable oil and sprinkle with salt. Arrange the rounds in a single layer on the prepared baking sheet.
Broil the eggplant until the tops are deeply browned and the flesh is beginning to soften, about 5 to 7 minutes.
Flip the slices and continue to broil until the second side is well-browned and the eggplant is completely tender, about 3 to 5 minutes more.
Whisk the miso, mirin, and tahini together in a small bowl until the mixture is smooth and the miso is fully incorporated.
Brush the glaze over the tops of the browned eggplant slices and sprinkle with sesame seeds.
Return the pan to the broiler and cook until the glaze is bubbling and the sesame seeds are toasted and fragrant, about 2 minutes.
Serve warm, topped with the sliced scallion.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
What substitutions can I make?
- mirin: dry sherry
