Crispy Miso Glazed Eggplant with Tender Caramelized Edges
Tender, crispy eggplant glazed with a rich, savory-sweet miso sauce. Perfect as a side, appetizer, or vegetarian main course.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
Scale
2 medium Japanese or Chinese eggplants
2 tablespoons vegetable oil
1 tablespoon cornstarch or rice flour
3 tablespoons white miso paste
2 tablespoons mirin
1 tablespoon soy sauce (or tamari for gluten-free)
1 tablespoon sugar or maple syrup
1 teaspoon sesame oil (optional)
1 clove garlic, minced
1 teaspoon grated ginger (optional)
2 tablespoons sliced scallions (for garnish)
1 teaspoon toasted sesame seeds (for garnish)
Instructions
- Slice eggplant into 1-inch rounds or strips, sprinkle with salt, rest 10 minutes, then pat dry.
- Preheat oven to 425°F (220°C) or heat skillet. Toss eggplant with oil and cornstarch.
- Roast 20–25 minutes flipping halfway, or pan-fry 3–4 minutes per side until golden and crispy.
- Mix miso, mirin, soy sauce, sugar, sesame oil, garlic, and ginger for glaze.
- Brush cooked eggplant with glaze, caramelize 5 minutes in oven or 1–2 minutes in skillet.
- Garnish with scallions and sesame seeds, serve immediately.
Notes
Salting reduces moisture. Cornstarch enhances crispiness. Adjust glaze to taste.