Miso Ginger Broiled Eggplant
Japanese eggplant is scored, marinated in a savory-sweet white miso, fresh ginger, mirin and rice vinegar blend, then broiled until deeply caramelized and custardy inside. Fully vegan and ready in under an hour.
- Prep
- 15 min
- Cook
- 20 min
- Wait
- 30 min
- Total
- 1 hr 5 min
- Makes
- 4 servings (8 eggplant halves)
Steps
Before you start
- Position an oven rack 5 inches (13 cm) below the broiler element; do not preheat until the marinating time is nearly over.
- Broilers vary a lot, so stay near the oven during the final minutes of broiling; miso sugars brown fast.
- Use slender Japanese or Chinese eggplants if possible; if using large globe eggplant, see substitutions.
- Measure the miso by packing it lightly into the spoon or cup, then level it.
Prep the eggplant
- Trim nothing from the stems.
- Halve each eggplant lengthwise.
- With a sharp knife, score the cut sides in a ½-inch (1.25 cm) diamond pattern, cutting about ¼ inch (6 mm) deep without piercing the skin.
- Place cut side up on a foil-lined rimmed baking sheet.
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Ready when: Diamond cuts are evenly spaced and the skin is intact.
Tip: Scoring lets the marinade seep in and helps the flesh cook through before the surface burns.
Whisk the marinade
- In a small bowl, whisk the white miso, grated ginger, grated garlic, mirin, rice vinegar, soy sauce and sesame oil until completely smooth and spreadable, like thick frosting.
- Do not add the neutral oil yet.
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Ready when: No miso lumps remain and the mixture is glossy.
Tip: Grate ginger and garlic with a microplane so no raw chunks burn under the broiler.
Oil the eggplant
- Brush the cut sides of the eggplant with the neutral oil, working it into the scored cuts.
- Flip a few halves to check that the oil has coated every cut surface.
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Ready when: Cut surfaces look evenly glossy.
Tip: Oil first creates a barrier so the eggplant doesn't soak up all the oil during cooking and turn greasy.
Marinate the eggplant
- Spoon about two-thirds of the miso marinade over the cut sides and spread it into the scores with the back of a spoon.
- Reserve the remaining third for glazing.
- Let stand at room temperature for 30 minutes.
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Ready when: The marinade looks slightly looser and the flesh begins to glisten.
Tip: Do not marinate longer than 2 hours; the salty miso will draw out too much moisture.
Preheat the broilerOven 500°F / 260°C
- About 10 minutes before the marinating time ends, move an oven rack to 5 inches (13 cm) below the broiler and heat the broiler to high (about 500°F / 260°C).
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Ready when: Broiler element glows red-orange.
Tip: If your broiler is very powerful, use a rack 6–7 inches (15–18 cm) from the element.
Broil until tenderOven 500°F / 260°C
- Add 2 tablespoons water to the baking sheet around (not on) the eggplant so the foil doesn't scorch.
- Broil the eggplant cut side up for 8 to 10 minutes, until the flesh is soft and the miso is bubbling and browning in spots.
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Ready when: A knife slides into the thickest part with no resistance and the surface is speckled golden brown.
Tip: If the tops darken too fast before the flesh is soft, move the pan down one rack position.
Glaze and finishOven 500°F / 260°C
- Remove the pan and brush the eggplant with the reserved marinade.
- Return to the broiler for 2 to 4 minutes, watching constantly, until the glaze is deeply browned with a few dark charred edges.
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Ready when: Glaze is lacquered, bubbling and mahogany brown, not black.
Tip: Miso burns quickly; do not walk away during this step.
Rest and garnish
- Let the eggplant rest on the pan for 3 minutes so the glaze sets.
- Scatter with sliced scallions and toasted sesame seeds.
- Serve hot over warm short-grain rice if using.
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Ready when: Glaze is tacky rather than runny.
Good to know
Tips
- Choose eggplants of similar size so they cook at the same rate.
- Add the water to the pan, not over the eggplant, to avoid washing off the marinade.
- Do not skip the reserved glaze; the second broil gives the best flavor and color.
- Check that your miso is vegan, since some brands contain dashi with fish.
Make ahead
"Score the eggplant and whisk the marinade up to 1 day ahead; store the marinade covered in the fridge and the eggplant wrapped separately. Bring to room temperature and marinate as directed just before broiling."
Storage & reheating
"Room temperature: up to 2 hours. Refrigerator: airtight container up to 4 days. Freezer: not recommended, as the texture turns watery. Reheat in a 400°F (200°C) oven for 8 to 10 minutes or briefly under the broiler; the eggplant is also good cold or at room temperature."
Substitutions
- Japanese eggplants → 1 large globe eggplant (about 1½ lb / 680 g), cut into 1-inch (2.5 cm) thick planks. Score both sides if desired and broil 10 to 12 minutes, flipping once, before glazing.
- white miso → Yellow miso. Slightly stronger and saltier; reduce the soy sauce to 2 teaspoons.
- mirin → Dry sherry plus 1 teaspoon maple syrup per tablespoon. Use 3 tablespoons dry sherry with 1 tablespoon maple syrup total to replace the sweetness.
- toasted sesame seeds → Crushed roasted peanuts or furikake. Check that the furikake is vegan, as many contain bonito.
