Miso-Glazed Broiled Eggplant with Scallion-Sesame Drizzle
Silky, caramelized eggplant slices finish with a glossy, sweet-miso glaze that crisps at the edges while staying tender inside. The broiler quickly deepens the glaze and gives attractive char marks, and a bright scallion-sesame drizzle adds freshness and a nutty lift.
Use white or yellow miso for a milder, sweeter glaze; red miso makes the sauce earthier and saltier. Swap maple syrup for honey or brown sugar if you prefer, and for a heartier meal add seared tofu or cook thicker eggplant halves longer under the broiler. If you don’t have a broiler, finish the glazed eggplant under a very hot oven (grill setting) or briefly torch the glaze.
Serve with steamed rice or soba and a side of quick pickles for weeknight dinners, or plate as a shared starter for casual gatherings. Leftovers keep well refrigerated and reheat gently in a skillet or under the broiler for best texture.
How to Make It
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1
Preheat the broiler and position an oven rack about 10–12 cm (4–5 in) from the heat source. Line a rimmed baking sheet with foil and lightly oil the foil.
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2
Halve the eggplant lengthwise and score the flesh in a diamond pattern about 1 cm apart, cutting shallowly through the skin without removing it. Brush the cut sides with 1 tablespoon neutral oil and season lightly with salt.
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3
Broil the eggplant, cut-side up, for 8–10 minutes until the flesh is soft and starting to brown; flip and broil 3–4 minutes on the skin side to tenderize the whole piece.
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4
Whisk together miso paste, mirin, soy sauce, maple syrup, rice vinegar, and 1 tablespoon water in a small bowl until smooth. Add more water a teaspoon at a time if the glaze is very thick.
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5
Remove the eggplant from the oven and brush a generous layer of miso glaze over each cut surface. Return to the broiler and cook 2–4 minutes until the glaze bubbles and darkens—watch closely to avoid burning.
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6
Meanwhile, thinly slice the scallions and whisk with sesame oil, toasted sesame seeds, and red pepper flakes if using to make the drizzle.
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7
Transfer the glazed eggplant to a serving platter, spoon the scallion-sesame drizzle over the top, and serve with steamed rice or noodles.
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8
Store leftover glazed eggplant in an airtight container in the refrigerator for up to 3 days; reheat gently under the broiler or in a skillet to preserve texture.