Roasted Eggplant with Miso Glaze and Sesame Seeds

Eggplant is the versatile vegetable that can transform into so many different dishes. Whether grilled, breaded, fried, or roasted to create a soft, melt-in-your-mouth texture like in this recipe, it always shines. While it's perfectly tasty right out of the oven, this dish takes it up a notch with a quick glaze of miso—an umami-rich fermented soybean paste that's a staple of Japanese cooking—along with a few bold flavor boosters. After glazing, the eggplant goes under the broiler for a few minutes to achieve a beautifully caramelized finish, making it the perfect side dish to steal the spotlight.

Suggested Pairings

This roasted eggplant pairs wonderfully with rice and grilled chicken, pork, salmon, shrimp, or tofu. Thanks to the intense flavor of the eggplant, the protein can be kept simple. For a fun twist, try it in a sandwich, stacked on a baguette with creamy mayonnaise and fresh arugula for an unexpected treat.

For a perfect drink pairing, consider a cold beer, a smooth sake, or a crisp dry white wine like sauvignon blanc or grüner veltliner to complement the dish.

Ingredients List

• 1 tablespoon sesame seeds

• 1 ½ pounds eggplant, cut into ½-inch thick rounds

• 2 tablespoons olive oil

• ⅓ cup white miso paste

• 1 tablespoon freshly grated ginger

• 1 tablespoon sesame oil

• 1 tablespoon honey

• 2 teaspoons rice vinegar

• 1 teaspoon roasted red chili paste (like Thai Kitchen)

• ⅓ cup chopped scallions

Instructions

Lightly toast the sesame seeds.

Heat sesame seeds in a nonstick skillet over medium-low heat. Stir occasionally and cook for 5 to 7 minutes, or until they turn golden and release a fragrant aroma. Remove from heat and transfer to a plate or bowl.

Roast the eggplant slices.

Preheat the oven to 450°F. Arrange the eggplant slices on a baking sheet lined with aluminum foil, then brush both sides of each slice with olive oil. Roast for about 18 minutes, flipping the slices halfway through, until they are tender. Allow the eggplant to cool for 10 minutes on the baking sheet.

Prepare the miso glaze.

In a small bowl, whisk together miso paste, grated ginger, sesame oil, honey, 1 tablespoon of water, rice vinegar, and chili paste until smooth and well combined.

Coat the eggplant with the glaze and broil.

Raise the oven temperature to broil. Spread about 2 teaspoons of the miso glaze over each eggplant slice and broil for 4 minutes, or until the glaze is fragrant and the eggplant is browned in places. Top with the toasted sesame seeds and chopped scallions.

Preparing Ahead and Storage Tips

Although this dish is best enjoyed fresh, any leftovers can be stored in the refrigerator for up to 3 days. To reheat, use the microwave or, for optimal results, place the eggplant slices on a parchment-lined sheet pan and warm them in a 350°F oven for 3 to 5 minutes.

More Tasty Eggplant Recipes

• Eggplant Parmesan Panini
• Spicy Summer Squash Stir-Fry
• Turkish Beef and Eggplant Stew
• Curried Eggplant with Tomatoes and Basil
• Eggplant and Tofu Stir-Fry
• Eggplant Shepherd's Pie
• Summer's End Ratatouille
• Roasted Veggie Calzones