Miso-glazed Eggplant (Miso Dengaku)

• 2 Japanese eggplants, halved lengthwise with skin on
• 1 tbsp vegetable oil, for brushing
• 3 tbsp white miso (shiro miso)
• 1 1/2 tbsp sake
• 1 1/2 tbsp mirin
• 1 tbsp sugar
• 1 tsp white sesame seeds, toasted and lightly crushed
• 1 scallion, green part only, finely sliced

1. 1

   Score the cut face of each eggplant half in a shallow crosshatch pattern — cuts about 5 mm deep, spaced 1 cm apart. This helps the flesh cook evenly and gives the glaze something to hold onto.

2. 2

   Preheat the broiler to high and position the rack about 15 cm from the heat. Brush the cut faces lightly with vegetable oil.

3. 3

   Place the eggplants cut-side up on a foil-lined tray and broil until the flesh is deeply softened and the surface has taken on colour — 8 to 10 minutes. Press the centre with a finger; it should yield completely. If the skin side is charring too fast, move the tray down a notch.

4. 4

   While the eggplant broils, combine the miso, sake, mirin, and sugar in a small saucepan over low heat. Whisk gently until smooth and just warmed through — 1 to 2 minutes. Keep the heat low; miso scorches quickly and turns bitter before you notice.

5. 5

   Once the eggplant is tender, switch the oven to 200°C and spread a generous layer of the miso glaze over each cut face.

6. 6

   Return to the oven for 4 to 5 minutes, until the glaze is bubbling and caramelised at the edges with dark amber streaks. Watch closely in the final minute — the line between lacquered and burnt is thin.

7. 7

   Let the eggplant rest for 2 minutes so the glaze settles into the scored flesh. Scatter with sesame seeds and scallion, and serve alongside rice and soup.

8. 8

   If you have leftover glaze, it keeps refrigerated for a week and is equally good brushed on tofu or fish.

No responses yet — be the first.