Miso Glazed Eggplant

Let's cook

1. 1

   Score deeply

   Score the cut faces in a diamond pattern about half an inch deep, without cutting through the skin. This lets heat and glaze get into the flesh.

   💡

   Deep scoring is what turns aubergine from rubbery to custardy.

2. 2

   Roast cut-side down first

   Brush with the neutral oil and roast cut-side down at 425°F (220°C) for 20 minutes. Face-down roasting steams the flesh soft.

3. 3

   Make the glaze

   Whisk the miso, mirin, sake, sugar, and sesame oil into a thick, spreadable paste.

4. 4

   Flip and glaze

   Turn the halves over, spread the glaze thickly across the scored faces, and return to the oven for 8 minutes.

5. 5

   Blister under the grill

   Switch to the grill for 3 minutes until the glaze bubbles and blackens in spots. Watch it — the sugar burns quickly.

   💡

   Those charred patches are the best part, but they go from perfect to burnt in about thirty seconds.

6. 6

   Top

   Scatter with scallions and sesame seeds and serve hot.

Nutrition & Safety