Japanese Miso Roasted Eggplant and Mushrooms
Tender eggplant and earthy shiitake mushrooms are roasted until caramelized, then finished with a savory-sweet miso and mirin glaze. Drizzled with sesame oil and toasted sesame seeds, this elegant vegetable dish works as a side, appetizer, or part of a vegetarian meal.
Steps
Before you start
- Preheat oven to 425°F (220°C)
- Line a large baking sheet with parchment paper
- Have all glaze ingredients measured and mixed together before roasting begins
Prepare the glaze
- In a small bowl, whisk together the white miso paste, mirin, 1½ tablespoons (22 ml) of the sesame oil, and water until smooth.
- The mixture should have a spreadable, thick paste consistency.
- Set aside.
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Tip: Whisk thoroughly to dissolve the miso; lumps will not spread evenly on the vegetables.
Oil and arrange vegetables
- Place the eggplant halves on the prepared baking sheet, skin side down.
- Distribute the mushroom pieces around them.
- Lightly brush the eggplant flesh and mushroom tops with the remaining 1½ tablespoons (22 ml) of sesame oil, then season lightly with salt and pepper.
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Tip: Arrange vegetables skin-side down so the eggplant flesh can brown directly on the hot sheet.
Initial roastOven 425°F / 220°C
- Roast the vegetables in a preheated 425°F (220°C) oven for 20 minutes, uncovered.
- The eggplant should begin to soften and brown slightly on the flesh side.
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Ready when: Eggplant flesh begins to soften and color, mushrooms release moisture
Apply the miso glaze
- Remove the baking sheet from the oven.
- Spread 1 to 1½ tablespoons of the miso glaze mixture evenly over the flesh of each eggplant half.
- Toss the mushrooms with the remaining glaze or lightly brush them.
- Return to the oven.
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Tip: Use a small spoon or brush to apply glaze evenly so it caramelizes without burning.
Final roast until tender and glazedOven 425°F / 220°C
- Return to the oven at 425°F (220°C) for 12–15 minutes, until the eggplant is very soft when pierced with a fork, the glaze is lightly caramelized and fragrant, and the mushrooms are golden.
- Watch closely toward the end to prevent the glaze from burning.
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Ready when: Eggplant flesh is very tender and yields easily to a fork; glaze is caramelized and aromatic
Tip: If the glaze begins to darken too much before the eggplant is tender, lower the oven to 400°F (200°C).
Rest and finish
- Remove from the oven and let rest for 5 minutes.
- Sprinkle with toasted sesame seeds and sliced scallions if desired, then drizzle with a final light touch of sesame oil for aroma.
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Tip: Finish with a small amount of fresh sesame oil just before serving to preserve its nutty aroma.
Good to know
Tips
- Scoring the eggplant flesh in a crosshatch pattern helps heat penetrate evenly and allows the glaze to seep into the flesh.
- Japanese eggplant (long and slender) cooks slightly faster than globe eggplant; adjust timing accordingly if using different varieties.
- For a smoky note, add a light pinch of smoked paprika or a dash of white miso mixed with a bit of sesame paste to the glaze.
- This dish pairs beautifully with steamed rice and is an excellent addition to a Japanese or Asian-inspired meal.
Make ahead
The miso glaze can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Bring to room temperature and stir before using. The roasted vegetables are best served warm or at room temperature within a few hours of cooking, but can be prepared up to 1 day ahead and gently reheated in a 350°F (175°C) oven for 8–10 minutes.
Storage & reheating
Store covered in the refrigerator for up to 2 days. Reheat gently in a 350°F (175°C) oven for 8–10 minutes until warmed through, or serve at room temperature. The dish does not freeze well due to the eggplant's texture.
Substitutions
- white or light miso paste → Red (aka) miso paste. Use red miso if white is unavailable. It will produce a deeper, slightly earthier flavor, but reduce the amount to 2½ tablespoons (45 g) as red miso is more assertive.
- fresh shiitake mushrooms → Baby portobello, cremini, or oyster mushrooms. Any firm, meaty mushroom works well. Avoid delicate varieties like button mushrooms, which break down too much during roasting.
- mirin (sweet rice wine) → Honey or agave nectar. Use 1½ tablespoons (22 ml) of honey or agave to replace the mirin for a similar sweetness; the flavor will be slightly less complex.
- toasted sesame oil → Neutral oil such as vegetable or grapeseed oil. The sesame oil provides the signature nutty aroma; if using neutral oil, increase the drizzle of sesame oil at the end for authentic flavor.
