Photo of Eggplant with miso glaze by WW

Eggplant with miso glaze

Total Time
30 min
12 min
18 min
Asian eggplants, sometimes called Chinese or Japanese eggplants, are slender, thinner-skinned, and less likely to be bitter than the regular variety. Besides the familiar deep purple, they also come in white and lavender hues. These miso-glazed eggplant halves get decadently caramelized under the broiler, and look great on the plate, sprinkled brightly with fresh Asian herb favorites, such as scallion and cilantro, or the addition of finely chopped basil. A memorable side dish as part of a larger Asian meal, these eggplants add both a sweet and umami touch to the table, and leftovers make a great addition to a steaming bowl of ramen.



1½ pound(s), Asian variety (about 4 eggplants)

Dark sesame oil

4 tsp


fl oz, (2 tsp)

Sherry wine (dry)

2 tsp


1 tsp

White miso

1 Tbsp, or yellow miso


1 tsp, granulated


2 medium, thinly sliced (for garnish)


1 Tbsp, chopped (for garnish)


  1. Preheat oven to 425°F. Line a nonstick broiler pan with foil. Meanwhile, cut off eggplant stems and halve eggplants lengthwise. Brush about 1/2 tsp oil on the cut side of each eggplant half. Arrange eggplant halves, cut side down, on broiler pan. Bake until just tender when pierced with a knife, about 15 minutes.
  2. Remove broiler pan with eggplants from oven. Using a metal spatula, flip eggplants over, and return them to the pan, cut side up; set aside.
  3. Adjust an oven rack to about 4 inches from heating element. Preheat the broiler. Meanwhile, combine mirin, sherry, and water in a small saucepan; bring to a boil over high heat. Remove from heat; stir in miso and sugar. Brush about 1/2 tsp glaze on each eggplant half. Broil just until eggplants are golden and glaze begins to bubble, about 1 to 3 minutes, or until desired golden brown color is reached. Serve garnished with scallion and cilantro.
  4. Serving size: 2 eggplant halves