Miso eggplant is a slightly sweet eggplant dish that’s inspired by the one served at famed Japanese restaurant, Nobu. This roasted eggplant topped with a miso glaze, sesame seeds, and sliced green onion is easy to make and can be ready in about 40 minutes.
Editor’s Note: Originally published on May 7, 2018. Updated with expanded info and new pictures.
If you’ve ever eaten at Nobu, you might have ordered the miso eggplant.
Miso imparts an incredible flavor on anything it’s paired with, and its nutty flavor goes particularly well with eggplant.
Miso used to be harder to find in grocery stores but it’s widely available now at national stores like Whole Foods and others.
Nobu-style miso eggplant is great as a side to steak and many seafood recipes.
How to make it
Each number corresponds to the numbered written steps below.
- Preheat the oven to 425f and set one rack to the middle and the other to the second highest level (near the broiler). Cut 3 small eggplants in half lengthwise and score the inside of the flesh with a sharp knife to create a crosshatch pattern. Take care to not pierce through the skin.
- Coat the inside and outside of the eggplants with olive oil (about 4 tablespoons worth altogether), and place the eggplant cut side down on a parchment paper-lined baking sheet.
- Bake on the middle level for 25-30 minutes. While the eggplant is cooking, whisk together 1/4 cup of red or white miso paste, 1 tablespoon of sesame oil, 3 tablespoons of mirin, and 2 tablespoons of granulated sugar. Slice 2 green onions and set aside.
- Remove the eggplant and test for doneness by piercing with a knife. If the knife easily slides through the eggplant, it’s done, otherwise, bake for another 5-10 minutes. Turn the broiler on, discard the parchment paper, and flip the eggplants so the skin side is down on the baking sheet.
- Distribute the miso paste mixture equally onto the flesh side of the eggplants using a pastry or silicone brush.
- Broil the miso eggplant for 2-3 minutes on the higher rack. The miso will begin to darken and carmelize, but watch carefully to prevent burning. Remove from the oven and sprinkle with 1 tablespoon of sesame seeds and the sliced green onion. Serve and enjoy!
Top tips
- Eggplant. Jim used small eggplants for this recipe and recommends them if you wish to simply halve the eggplants. If you can’t find small eggplants, you can use the typical large American or globe eggplants found in most grocery stores and cut them into discs as shown below. These may take less time to roast depending on the thickness.
- Miso. Miso is a fermented soybean paste known for its umami flavor. There are a few different varieties, including red, white, and yellow. We’ve used both the red and white varieties, and have even used barley miso, all with success, so use whichever miso you can find. The red miso has a more pungent flavor, while the white will be on the mellow side.
- Cook time. Eggplant is one of those ingredients that needs to be fully cooked. You’ll know it’s done when a knife can pierce through all parts with zero resistance.
More eggplant recipes
Eggplant is a wonderfully versatile vegetable that’s used across the globe. Here are a few of our favorite ways to use it!
- Baba ganoush – smoky and creamy Middle Eastern eggplant dip.
- Stuffed eggplant – Sicilian style with pinenuts, breadcrumbs, raisins, and mint.
- Ratatouille – vegetable stew featuring eggplant, zucchini, tomatoes, and fresh herbs.
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Miso Eggplant
Ingredients
- 3 small-medium eggplant cut in half
- 4 tablespoons olive oil
- 1/4 cup red miso paste can sub white miso
- 1 tablespoon sesame oil
- 3 tablespoons mirin
- 2 tablespoons sugar
- 2 green onions sliced
- 1 tablespoon sesame seeds
Instructions
- Preheat oven to 425f and set one rack to the middle and the other to the second highest level.
- Cut the eggplant in half lengthwise and score the inside of the flesh with a sharp knife in a crosshatch pattern, being careful to not go through the skin. Coat the inside and outside of the eggplant with vegetable oil. Place the eggplant pieces cut side down on a parchment paper lined baking sheet. Bake on the middle level for 25-30 minutes or until a knife easily slides through all parts of the eggplant.
- While the eggplant is cooking whisk together miso paste, sugar, mirin, and sesame oil.
- Remove the eggplant from the oven and turn on the broiler. Discard the parchment paper and flip over each piece of eggplant so that the flesh side is facing up. Brush the miso paste, dividing evenly, into the scored areas of the eggplant.
- Broil for 2-3 minutes on the higher rack. Keep an eye on the eggplant and watch for burning. It should get nicely caramelized. Remove from oven and sprinkle the sesame seeds and green onions on top. Enjoy!
Notes
- White miso paste (lighter tasting) can be subbed for red miso paste.
- Eggplant is either cooked all the way or not done. Make sure that a knife easily pierces all the way through the eggplant after roasting and before broiling.
- 1 large eggplant cut into chunks can be subbed for the 3 small eggplants/
- Leftovers can be saved for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published on May 7, 2018. It was completely updated on August 28, 2023
Awesome!!! That about sums it up. WE just returned from Japan and had a similar dish there. We loved it so much, I went looking for a recipe. We have decided yours was even better. I followed the recipe and it turned out great. If you want to wow your guests, make this dish. I served it with sliced tomatoes from the garden, smashed potatoes and asparagus. It was a very satisfying meal with texture, crunch and color. Thanks so much for sharing your talent
Hi Susan, I couldn’t ask for a better comment; thank you so much and I’m so happy you enjoyed the eggplant!