See more
Photo: Annabelle Breakey; Styling: Randy Mon Photo by: Photo: Annabelle Breakey; Styling: Randy Mon

Miso-Glazed Eggplant (Nasu Miso)

Time: 20 minutes. Serve this as a side dish, or try it with rice for a light vegetarian meal.

Sunset SEPTEMBER 2009

  • Yield: Serves 4


  • 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


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.

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

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 221
  • Calories from fat: 49%
  • Protein: 4.7g
  • Fat: 12g
  • Saturated fat: 1.6g
  • Carbohydrate: 24g
  • Fiber: 3.9g
  • Sodium: 838mg
  • Cholesterol: 0.0mg

Go to full version of

Miso-Glazed Eggplant (Nasu Miso) recipe