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.
[cooked-sharing]
Yields2 ServingsPrep Time10 minsCook Time25 minsTotal Time35 mins
For the Miso-Glazed Eggplant
2medium Japanese or Chinese eggplants (or 1 large globe eggplant, halved lengthwise)
1tbspneutral oil (e.g., grapeseed or vegetable)
Pinch of salt
For the Miso Glaze
2tbspwhite miso paste (shiro miso)
1tbspmirin
1tbspsake or water
1tspsoy sauce
1 ½tspsugar (or maple syrup for vegan option)
½tsprice vinegar (optional for brightness)
For the Sesame Rice
1cupjasmine or short-grain rice
1 ½cupswater
1tbsptoasted sesame oil
1tbsptoasted 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
2medium Japanese or Chinese eggplants (or 1 large globe eggplant, halved lengthwise)
1tbspneutral oil (e.g., grapeseed or vegetable)
Pinch of salt
For the Miso Glaze
2tbspwhite miso paste (shiro miso)
1tbspmirin
1tbspsake or water
1tspsoy sauce
1 ½tspsugar (or maple syrup for vegan option)
½tsprice vinegar (optional for brightness)
For the Sesame Rice
1cupjasmine or short-grain rice
1 ½cupswater
1tbsptoasted sesame oil
1tbsptoasted 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
