Eggplant Miso

Eggplant Miso



  • 6 Japanese eggplants (1 1/2 lb. total), cut on a diagonal into 1-inch-thick slices

  • 1 tablespoon grapeseed oil

  • 1/4 cup white miso

  • 3 tablespoons water

  • 1-2 teaspoons brown sugar or sweetener

  • 2 teaspoons ginger powder

  • 2 teaspoons toasted sesame oil

  • 2 teaspoons reduced-sodium soy sauce

  • 1 teaspoon rice vinegar

  • 1/4 teaspoon freshly ground black pepper

  • 1/4 teaspoon red pepper flakes

  • 3 teaspoons sesame seeds, divided

  • 3 tablespoons thinly sliced scallions, divided

  • Kosher Salt



  1. Preheat the oven to 425°.

  2. Slice your eggplants lengthwise and lay them over a wire rack. Salt generously, and allow the excess water from the eggplant to release, for about 30 minutes.

  3. Then, brush both sides of eggplant slices with oil and place on a parchment paper-lined baking sheet. Roast eggplant, flipping once, until very tender, about 20 minutes. Remove from the oven. Heat the oven to broil.

  4. In the meantime, whisk white miso, water, sugar, ginger, sesame oil, soy sauce, and rice vinegar in a bowl until the consistency becomes creamy. Stir in 1 1/2 tsp. sesame seeds and 2 Tbsp scallions. Smear top of eggplant slices with miso sauce.

  5. Broil until golden and charred in places, 4–5 minutes.

  6. Remove from the oven and sprinkle with remaining 1 1/2 tsp. sesame seeds and 1 Tbsp. scallions.

Additional notes:

This miso sauce can be made and refrigerated in advance.

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