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Miso-Glazed Eggplant (Nasu Miso)

Photo: Annabelle Breakey; Styling: Randy Mon
Yield Serves 4
Time: 20 minutes. Serve this as a side dish, or try it with rice for a light vegetarian meal.


  • 3 tablespoons vegetable oil
  • 4 Japanese eggplant (about 1 1/2 lbs. total), cut in half lengthwise and flesh scored 1/4 in. deep
  • 1/3 cup yellow or red miso*
  • 2 tablespoons packed light brown sugar
  • 2 tablespoons sake or white wine
  • 1/4 teaspoon red chile flakes
  • 1/4 cup cilantro leaves
  • 1 teaspoon toasted sesame seeds

Nutrition Information

  • calories 221
  • caloriesfromfat 49 %
  • protein 4.7 g
  • fat 12 g
  • satfat 1.6 g
  • carbohydrate 24 g
  • fiber 3.9 g
  • sodium 838 mg
  • cholesterol 0.0 mg

How to Make It

  1. Preheat broiler with a rack 4 in. from heat source. Heat oil in an ovenproof frying pan over high heat. Add eggplant, flesh side down, and cook until flesh starts to brown and soften, about 4 minutes.

  2. In a small bowl, combine miso, sugar, sake, and chile flakes. Turn eggplant flesh side up and brush mixture over it. Broil eggplant in pan until glaze starts to brown, about 3 minutes. Sprinkle with cilantro and sesame seeds.

  3. *Look for miso, a fermented soybean paste, in the refrigerator aisle of your produce section.

  4. Note: Nutritional analysis is per serving.