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🍆 + 🧈 = ❤️
ingredients
- 2 large eggplants (about 1½ lbs / 680g)
- 3 tbsp white miso paste
- 2 tbsp unsalted butter, softened
- 1 tbsp maple syrup (or honey)
- 1 tsp rice vinegar
- 1 tsp toasted sesame oil
- 2 garlic cloves, finely grated
- 1 tbsp sesame seeds, for garnish
- 2 scallions, thinly sliced
- flaky sea salt, to finish
🌱 vegan option: use vegan butter or coconut oil.
method
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Halve the eggplants lengthwise. Score the flesh in a crosshatch pattern (about ½-inch deep), without piercing the skin. This helps the glaze soak in.
- In a small bowl, whisk together miso, softened butter, maple syrup, rice vinegar, sesame oil, and grated garlic until smooth and creamy. It will be a thick paste.
- Brush or spread the miso butter generously over the cut sides of the eggplant, getting into the scores. Reserve about 1 tablespoon for brushing later.
- Place eggplant halves cut-side up on the baking sheet. Roast for 25 minutes.
- Remove from oven, brush with the remaining miso butter, and return to oven for another 15–20 minutes, until eggplant is completely tender and caramelized at the edges.
- Transfer to a serving platter. Sprinkle with sesame seeds, scallions, and a pinch of flaky salt. Serve warm or at room temperature.
🧑🍳 cook's tip: For extra depth, let the eggplants sit with the miso glaze for 15 minutes before roasting. If you like a little heat, add a pinch of chili flakes to the butter mixture. Leftovers are amazing tucked into grain bowls or on toast.
🍚 pairs with: steamed jasmine rice · grilled fish · sake
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