Japanese Glazed Eggplant Aubergine
Experience the perfect balance of umami and sweetness with this Japanese Glazed Eggplant Aubergine recipe. Featuring tender, caramelized eggplants coated in a rich glaze made from white miso paste, mirin, soy sauce, and a touch of sugar, this dish delivers authentic Japanese flavors right to your table. The eggplants are pan-seared to golden perfection, then gently simmered in the sauce until irresistibly glazed. A sprinkle of sesame seeds and fresh scallions adds a delightful finishing touch. Whether enjoyed as a side dish or paired with steamed rice for a satisfying vegetarian meal, this quick and easy recipe, ready in just 25 minutes, is perfect for weeknight dinners or special occasions.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Japanese eggplants (or regular eggplants)
- 3 tablespoons Vegetable oil
- 2 tablespoons White miso paste
- 2 tablespoons Mirin
- 1 tablespoon Soy sauce
- 1 teaspoon Sugar
- 2 tablespoons Water
- 1 teaspoon Sesame seeds (for garnish)
- 1 piece Scallion (optional, chopped for garnish)
Instructions
Wash and dry the eggplants. Slice them lengthwise into halves (or quarters, if they are large). Use the tip of a knife to score the flesh in a crisscross pattern, being careful not to cut all the way through the skin.
In a small bowl, whisk together the miso paste, mirin, soy sauce, sugar, and water to create the glaze. Set aside.
Heat a large skillet over medium heat and add the vegetable oil. Once the oil is hot, place the eggplants flesh-side down and cook for 4-5 minutes until the flesh turns golden brown.
Flip the eggplants and cook the skin side for another 4-5 minutes until the eggplants are tender. Reduce the heat to low.
Pour the prepared glaze over the eggplants. Use a spoon to coat the eggplants evenly with the sauce. Let the sauce simmer for 2-3 minutes until it thickens and adheres to the eggplants.
Transfer the glazed eggplants to a serving plate. Sprinkle with sesame seeds and chopped scallions for garnish, if desired.
Serve warm as a side dish or with steamed rice for a light meal.
Nutrition Facts
Calories |
819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1662 mg | 72% | |
| Total Carbohydrate | 100.5 g | 37% | |
| Dietary Fiber | 38.4 g | 137% | |
| Total Sugars | 64.8 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 161 mg | 12% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 2966 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
