Miso-Glazed Eggplant with Brown Rice
Tender roasted eggplant brushed with a sweet-savory miso glaze and broiled until bubbling, served over brown rice with edamame and scallions.
Inspired by the Japanese dish nasu dengaku, this recipe turns humble eggplant into something glossy, caramelized and almost meaty. The eggplant is halved, scored and roasted until custardy, then painted with a glaze of white miso, mirin, a little maple syrup and sesame oil before a quick blast under the broiler.
We serve it over nutty brown rice with a handful of edamame and some quick-pickled cucumber for crunch. It is a meal that feels special enough for guests but simple enough for a quiet weeknight.
Miso-Glazed Eggplant with Brown Rice
Ingredients
- 2 medium globe eggplants (or 4 Japanese eggplants)
- 2 tablespoons neutral oil
- 1/4 cup white (shiro) miso
- 2 tablespoons mirin
- 1 tablespoon maple syrup or honey
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon grated fresh ginger
- 3 cups cooked brown rice
- 1 1/2 cups shelled edamame, steamed
- 3 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
Method
- Heat the oven to 425°F and line a baking sheet with parchment.
- Halve the eggplants lengthwise. Score the cut sides in a crosshatch pattern about 1/2 inch deep, without cutting through the skin.
- Brush the cut sides generously with oil and place cut-side down on the sheet. Roast for 20 to 25 minutes, until the flesh is very soft and the skins are wrinkled.
- While the eggplant roasts, whisk the miso, mirin, maple syrup, rice vinegar, sesame oil and ginger into a smooth glaze.
- Turn the eggplant cut-side up and spread the glaze thickly over the flesh.
- Switch the oven to broil and broil for 2 to 4 minutes, watching closely, until the glaze is bubbling and lightly charred in spots.
- Serve over brown rice with edamame alongside, and finish with green onions and sesame seeds.
Kitchen notes
- Scoring the flesh helps it cook evenly and lets the glaze sink in.
- Broilers are fierce; stay close to keep the miso from burning.
- White miso is mild and slightly sweet. Red miso works but use a little less.
Ways to vary it
We like to set the eggplant halves on the table on a platter so everyone can scoop the soft flesh onto their rice. Leftover glaze is fantastic brushed on salmon, tofu or roasted carrots, so it is worth making a double batch and keeping a jar in the fridge for up to a week.
Keeping & reheating
Refrigerate leftovers for up to 3 days. Reheat the eggplant in a 350°F oven for 10 minutes. The rice and edamame can be microwaved with a splash of water.
This recipe shares general cooking information and is not medical or nutrition advice. Please check ingredient labels for allergens. Read our full disclaimer.
