In this dish, tender roasted eggplant halves are basted with a sweet-savory miso glaze and caramelized under a broiler until sticky and golden. Served over nutty sesame-scented rice , it’s a perfectly balanced plate—rich in umami, soft in texture, with a satisfying nuttiness from toasted sesame and the gentle bite of scallions.
Yields 2 Servings Servings Quarter (0.5 Servings) Half (1 Serving) Default (2 Servings) Double (4 Servings) Triple (6 Servings) Prep Time 10 minsCook Time 25 minsTotal Time 35 minsFor the Miso-Glazed Eggplant
2 medium Japanese or Chinese eggplants (or 1 large globe eggplant, halved lengthwise)
1 tbsp neutral oil (e.g., grapeseed or vegetable)
Pinch of salt
For the Miso Glaze
2 tbsp white miso paste (shiro miso)
1 tbsp mirin
1 tbsp sake or water
1 tsp soy sauce
1 ½ tsp sugar (or maple syrup for vegan option)
½ tsp rice vinegar (optional for brightness)
For the Sesame Rice
1 cup jasmine or short-grain rice
1 ½ cups water
1 tbsp toasted sesame oil
1 tbsp toasted sesame seeds
Pinch of salt
Garnish (optional but delightful)
Sliced scallions
Extra sesame seeds
Chili flakes or shichimi togarashi
Nori strips or microgreens
Prepare the Rice
1
Rinse rice under cold water until water runs mostly clear.
In a saucepan, combine rice , water , and a pinch of salt .
Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes .
Turn off the heat, let steam 10 minutes , then fluff with a fork.
Stir in toasted sesame oil and sesame seeds .
Roast the Eggplant
2
Preheat oven to 400°F (200°C) .
Cut eggplants in half lengthwise and score the flesh in a crosshatch pattern without piercing the skin.
Place cut-side up on a parchment-lined baking sheet.
Brush with neutral oil and sprinkle lightly with salt .
Roast for 20 minutes , until soft and starting to brown.
Make the Miso Glaze
3
While the eggplant roasts, mix all glaze ingredients in a bowl until smooth.
Taste and adjust sweetness or acidity as needed.
Glaze and Broil
4
Remove eggplant from oven.
Brush liberally with the miso glaze , getting into the scored cuts.
Return to oven and broil for 2–4 minutes until glaze bubbles and slightly caramelizes. Watch closely to avoid burning!
Assemble and Serve
5
Scoop a generous portion of sesame rice onto each plate.
Top with miso-glazed eggplant .
Garnish with scallions , extra sesame seeds , and optional chili flakes or nori strips .
Chef’s Tips
6
Use Japanese eggplant for tenderness and thinner skin, but globe eggplant works fine too—just roast a bit longer.
You can prep the miso glaze in advance —it stores well in the fridge for 1 week.
Want it spicier? Add a dash of sriracha or gochujang to the glaze.
Variations
7
Make it a bowl: Add steamed bok choy or edamame for a fuller meal.
Swap sesame rice for brown rice or quinoa .
Add a soft-boiled or jammy egg on top for extra richness (vegetarian version).
Suggested Pairings
8
Drink with: Cold sake, green tea, or a crisp Sauvignon Blanc
Serve with: Quick pickled cucumbers or edamame with sea salt
Great for: Meatless Mondays, elegant vegan nights, or Japanese-inspired menus
Ingredients For the Miso-Glazed Eggplant
2 medium Japanese or Chinese eggplants (or 1 large globe eggplant, halved lengthwise)
1 tbsp neutral oil (e.g., grapeseed or vegetable)
Pinch of salt
For the Miso Glaze
2 tbsp white miso paste (shiro miso)
1 tbsp mirin
1 tbsp sake or water
1 tsp soy sauce
1 ½ tsp sugar (or maple syrup for vegan option)
½ tsp rice vinegar (optional for brightness)
For the Sesame Rice
1 cup jasmine or short-grain rice
1 ½ cups water
1 tbsp toasted sesame oil
1 tbsp toasted sesame seeds
Pinch of salt
Garnish (optional but delightful)
Sliced scallions
Extra sesame seeds
Chili flakes or shichimi togarashi
Nori strips or microgreens
Directions Prepare the Rice
1
Rinse rice under cold water until water runs mostly clear.
In a saucepan, combine rice , water , and a pinch of salt .
Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes .
Turn off the heat, let steam 10 minutes , then fluff with a fork.
Stir in toasted sesame oil and sesame seeds .
Roast the Eggplant
2
Preheat oven to 400°F (200°C) .
Cut eggplants in half lengthwise and score the flesh in a crosshatch pattern without piercing the skin.
Place cut-side up on a parchment-lined baking sheet.
Brush with neutral oil and sprinkle lightly with salt .
Roast for 20 minutes , until soft and starting to brown.
Make the Miso Glaze
3
While the eggplant roasts, mix all glaze ingredients in a bowl until smooth.
Taste and adjust sweetness or acidity as needed.
Glaze and Broil
4
Remove eggplant from oven.
Brush liberally with the miso glaze , getting into the scored cuts.
Return to oven and broil for 2–4 minutes until glaze bubbles and slightly caramelizes. Watch closely to avoid burning!
Assemble and Serve
5
Scoop a generous portion of sesame rice onto each plate.
Top with miso-glazed eggplant .
Garnish with scallions , extra sesame seeds , and optional chili flakes or nori strips .
Chef’s Tips
6
Use Japanese eggplant for tenderness and thinner skin, but globe eggplant works fine too—just roast a bit longer.
You can prep the miso glaze in advance —it stores well in the fridge for 1 week.
Want it spicier? Add a dash of sriracha or gochujang to the glaze.
Variations
7
Make it a bowl: Add steamed bok choy or edamame for a fuller meal.
Swap sesame rice for brown rice or quinoa .
Add a soft-boiled or jammy egg on top for extra richness (vegetarian version).
Suggested Pairings
8
Drink with: Cold sake, green tea, or a crisp Sauvignon Blanc
Serve with: Quick pickled cucumbers or edamame with sea salt
Great for: Meatless Mondays, elegant vegan nights, or Japanese-inspired menus
Miso-Glazed Eggplant with Sesame Rice
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