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 scallions. 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 a lined baking tray. Roast 20–22 minutes over medium-high heat until flesh is completely soft and collapses when pressed.
Glaze
Flip aubergines cut-side up. Spread miso glaze generously over each cut face. Increase oven to 220°C and roast 7–8 minutes until glaze is deeply caramelised and sticky.
Grill
Finish under the grill (broiler) at high heat for 2–3 minutes until glaze darkens with charred edges.
Plate
Divide warm cooked rice between two bowls or plates. Set one aubergine half over the rice on each plate. Scatter toasted sesame seeds, sliced scallions, 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.