Miso-Glazed Eggplant
Score the flesh of halved eggplants, sear them cut-side down until mahogany brown, then brush with a thick mixture of miso, mirin, and sugar before finishing under a high broiler until bubbling.
The secret is the deep sear
Do not rush the initial searing phase; you want the eggplant flesh to be completely soft and deeply caramelized before the glaze hits the heat.
- Heavy-bottomed cast iron skillet
- Pastry brush
- Sharp paring knife
What goes in.
- 2globe eggplants, halved lengthwise
- 3 tbspwhite miso paste
- 2 tbspmirin
- 1 tbspgranulated sugar
- 1 tsptoasted sesame oil
- 2 tbspneutral cooking oil
- 1 tsptoasted sesame seeds
Creating diamond channels
Use a paring knife to cut a diamond pattern into the flesh, ensuring you don't pierce the skin. This allows the oil and glaze to penetrate the dense structure of the eggplant.
The method.
Score and season
Cut a crosshatch pattern into the cut sides of the eggplant. Sprinkle lightly with salt and let rest for ten minutes to draw out excess moisture, then pat dry.
Sear the faces
Heat the oil in the skillet over medium heat. Place eggplants cut-side down. Cook undisturbed for 6 to 8 minutes until the flesh turns a deep, dark brown.
Mix the glaze
Whisk together the miso, mirin, sugar, and sesame oil in a small bowl until smooth.
Glaze and broil
Turn the eggplants skin-side down in the pan. Brush the glaze generously over the scored surface. Slide the pan under a preheated broiler for 2 to 3 minutes until the glaze is bubbling and slightly charred at the edges.
Other turns to take.
Ginger-Forward
Whisk a teaspoon of freshly grated ginger into the miso glaze for a sharper bite.
Spicy Heat
Add a half-teaspoon of shichimi togarashi or red chili flakes to the glaze mixture.
When it doesn't go to plan.
Choose smaller eggplants; their skin is thinner and the seeds are less developed.
If the glaze threatens to burn before the eggplant is tender, move the rack further away from the broiler element.
Serve immediately while the glaze is warm and glossy.
The ones that keep coming up.
Can I use red miso?
Yes, but red miso is saltier and more pungent than white. If using red, reduce the amount to two tablespoons and increase the sugar slightly.
Do I need to peel the eggplant?
Keep the skin on. It acts as a natural vessel to hold the eggplant together during the searing and broiling process.
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