Description
This Miso Glazed Aubergine recipe features tender Japanese eggplants grilled to perfection with a savory miso glaze. The aubergines are scored for maximum flavor absorption, grilled under a broiler, and finished with toasted sesame seeds, scallions, and nori strips for an authentic Japanese side dish or light meal.
Ingredients
Eggplants
- 2 aubergines/eggplants (washed)
Glaze & Seasoning
- 1 tbsp neutral oil (such as vegetable or canola oil)
- 1 tbsp miso paste
- 2 tsp brown sugar
- ½ tbsp mirin
- ½ tbsp sake or water
Toppings
- Toasted sesame seeds
- Spring onions/scallions (green parts only, finely chopped)
- Nori – cut into thin strips
Instructions
- Preheat the Grill/Broiler: Set your grill oven or broiler to its highest heat to prepare for cooking the aubergines.
- Prepare the Aubergines: Remove the stems from the aubergines and slice each into four vertical quarters. Score the inside of each slice in a diamond crosshatch pattern carefully, ensuring not to cut through the skin to allow the glaze to penetrate.
- Brush with Oil: Brush the inside of each aubergine slice generously with neutral oil to prevent sticking and aid grilling.
- Arrange on Grill Pan: Place the aubergine slices on a grill or broil pan with the skin side facing upwards and brush the outsides with more oil.
- Grill the Aubergines: Position the pan in the middle of the preheated grill or broiler and cook for 4 to 5 minutes until the aubergine skins begin to crease slightly.
- Prepare the Miso Glaze: While grilling, combine the miso paste, mirin, sake (or water), and brown sugar in a small bowl, mixing thoroughly to create a smooth glaze.
- Flip the Aubergines: Remove the aubergines from the grill and turn them over so the scored insides are facing up.
- Apply the Miso Glaze: Generously brush the miso glaze onto the scored sides of each aubergine slice, making sure the glaze fills the cut patterns.
- Grill to Finish: Return the pan to the grill and cook for another 2 to 3 minutes until the glaze browns and caramelizes slightly on top.
- Garnish and Serve: Remove from heat and sprinkle the aubergines with toasted sesame seeds, chopped green onion tops, and nori strips. Serve immediately, either on white rice or as a delicious side dish.
Notes
- Use a neutral oil with a high smoke point such as vegetable or canola oil.
- Mirin is a sweet rice wine common in Japanese cooking; it adds subtle sweetness and depth.
- Sake can be substituted with water if desired but adds a traditional flavor.
- Scoring the aubergine allows the miso glaze to penetrate deeply and create more flavor.
- Serves 2 as a side dish or light meal.
- Can be paired well with steamed rice or as part of a larger Japanese meal.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Japanese
