Miso Garlic Broiled Eggplant
Transform your weeknight meals with the irresistible umami flavors of Miso Garlic Broiled Eggplant, a dish that’s as simple as it is spectacular. Tender, caramelized eggplant halves are broiled to perfection, infused with a bold miso-garlic glaze that seeps into every scored groove for maximum flavor. Featuring pantry staples like miso paste, soy sauce, and sesame oil, this recipe strikes the perfect balance of savory, sweet, and slightly tangy notes, elevated with a touch of garlic. Finished with fresh scallions and toasted sesame seeds for added texture and brightness, this dish is perfect as a flavorful side or a plant-based centerpiece when paired with steamed rice or noodles. With just 15 minutes of prep and 10 minutes under the broiler, it’s an effortless yet gourmet addition to your recipe repertoire.
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Recipe Information
Ingredients
- 2 pieces eggplants (medium-sized)
- 3 tablespoons white or yellow miso paste
- 2 tablespoons mirin
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
- 2 pieces garlic cloves, finely minced
- 1 teaspoon sesame oil
- 2 tablespoons scallions, thinly sliced
- 1 teaspoon toasted sesame seeds
Instructions
Preheat your broiler setting on high and position a rack about 6 inches from the heating element.
Slice the eggplants in half lengthwise. Score the flesh side of each half in a crosshatch pattern, being careful not to cut through the skin.
Line a baking sheet with aluminum foil or parchment paper and place the eggplants cut-side up on the sheet.
Lightly brush the cut side of the eggplants with sesame oil and set aside.
In a small bowl, mix together the miso paste, mirin, soy sauce, rice vinegar, sugar, and minced garlic until a smooth paste forms.
Spread a generous layer of the miso-garlic mixture onto the cut side of each eggplant half, making sure it gets into the scored grooves.
Place the eggplants under the broiler and cook for 8-10 minutes, or until the surface is caramelized and bubbling and the eggplant is tender.
Remove the eggplants from the oven and let them cool for a few minutes.
Garnish the eggplants with sliced scallions and toasted sesame seeds before serving.
Serve warm as a side dish or pair with rice or noodles for a complete meal.
Nutrition Facts
Calories |
118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.0 g | 6% | |
| Saturated Fat | 0.7 g | 4% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 624 mg | 27% | |
| Total Carbohydrate | 16.7 g | 6% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 8.8 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 26 mg | 2% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 407 mg | 9% | |
*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.
