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Recipes

Ginger-Miso-Glazed Eggplant

By Bon Appétit Test KitchenPhotography by Ashley Rodriguez

4.3

(83)

Image may contain Plant Food Vegetable and Eggplant

This Japanese eggplant recipe is all about that umami-rich miso glaze. Can't find long, skinny, Japanese eggplants? The glaze is good on all varieties of eggplant (and hey, carrots, too).

Recipe information

  • Yield

    6 to 8 Servings

Ingredients

6

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

1

tablespoon grapeseed or vegetable oil

1

/3 cup white miso (fermented soybean paste)

4

teaspoons finely grated peeled ginger

2

teaspoons toasted sesame oil

1

teaspoon reduced-sodium soy sauce

1

teaspoon distilled white vinegar

1

/4 teaspoon freshly ground black pepper

3

teaspoons sesame seeds, divided

3

tablespoons thinly sliced scallions, divided

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 425°. 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 oven. Arrange a rack in upper third of oven and heat to broil.

    Step 2

    Meanwhile, whisk white miso and next 5 ingredients with 1 Tbsp. water in a small bowl. Stir in 1 1/2 tsp. sesame seeds and 2 Tbsp. scallions. Smear top of eggplant slices with miso sauce. Broil until golden and charred in places, 4–5 minutes. Remove from oven and sprinkle with remaining 1 1/2 tsp. sesame seeds and 1 Tbsp. scallions.

Nutrition Per Serving

8 servings
one serving contains: Calories (kcal) 90 %Calories from Fat 35 Fat (g) 4.5 Saturated Fat (g) 0 Cholesterol (mg) 0 Sodium (mg) 380 Carbohydrates (g) 11 Dietary Fiber (g) 3 Total Sugars (g) 6 Protein (g) 3
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