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Miso Glazed Eggplant | mylittlelarder.com

Miso Glazed Eggplant

Miso Glazed Eggplant Author: My Little Larder
Prep Time 5 minutes
Cook Time 23 minutes
Total Time 28 minutes
Servings 6
Author My Little Larder


  • 3 large eggplants
  • 1 Tbsp oil
  • sea salt and cracked pepper
  • 1/4 cup white shiro miso paste
  • 2 Tbsp mirin see note
  • 2 tsp rice vinegar
  • 1/2 tsp sesame oil
  • 1 Tbsp fresh ginger finely grated
  • 2 tsp toasted sesame seeds
  • 1 spring onion finely sliced on the diagonal
  • handful fresh coriander leaves
  • 1/2 long red chilli finely sliced on the diagonal


  1. Preheat oven to 180C/350F. Line a baking tray with baking (parchment) paper.
  2. Halve the eggplants lengthways and score flesh with a crisscross pattern to allow the eggplant to cook faster.
  3. Place eggplant on baking tray. Drizzle over oil and season with salt and pepper. Bake for 15-20 minutes or until eggplant is starting to brown.
  4. While the eggplant is baking make the glaze. In a small saucepan over low heat combine the miso, mirin, vinegar, ginger and sesame oil. Stir and heat until smooth. Spread over the eggplant and place back in the oven under a preheated grill/broiler and continue to cook for a further 2-3 minutes or until the glaze is starting to turn golden. Alternatively, finish the eggplant over a charcoal BBQ to give it a delicious smoky flavour.
  5. Scatter over sesame seeds, spring onion, coriander and chilli and serve immediately.

Recipe Notes

Mirin is a Japanese sugary rice wine similar to sake. I used the shio mirin which has less than 1.5% alcohol and is burned off during cooking. You can easily find this at your local supermarket in the international foods section. If you can’t find mirin then substitute with 2 Tbsp cup white wine, dry vermouth or dry sherry and 1 tsp caster sugar.