Miso-Glazed Eggplant

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2 large, long Italian eggplants, or 8 Asian eggplants, unpeeled
canola oil
4 ounces blond or barley mison
1/2 cup orange juice
1 Tbsp mirin, rice cooking wine; I like the Eden brand
2 tsp fresh ginger, peeled, grated on a microplane
2 Tbsp honey
1 Tbsp dark brown sugar
fresh cilantro leaves, chopped, for garnish


Preheat oven to 400 degrees F
Line a large cookie sheet with parchment paper. Set aside.
Slice the eggplants in half lengthwise. Cut into 1/2-inch thick slices.
Heat 1/4-inch canola oil over medium heat in a large skillet, nonstick if possible. Add the eggplant in a single layer and sear, 3-4 minutes per side. Remove the eggplant and drain on paper towels. Transfer to the prepared sheet as the slices are done; this may need to be done in batches and more oil may be needed, as the eggplants tend to soak up oil.
Place the miso, orange juice, mirin, ginger, honey, and brown sugar into a quart-sized container. Using an immersion blender, emulsify the mixture. This can also be done in a food processor fitted with a metal “S” blade.
Brush the miso glaze onto both sides of each eggplant slice. Bake for 5 minutes.
Sprinkle some chopped cilantro onto the serving plate. Arrange the eggplant. Brush with some of the remaining miso, if desired. Sprinkle with remaining cilantro.