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Miso-Glazed Globe Eggplant

Miso-Glazed Globe Eggplant

Tender roasted globe eggplant with a sweet-savory white miso glaze, briefly broiled until caramelized. White rice and sesame-scented edamame make this Japanese-inspired dish a satisfying vegan main course.

  • japanese-inspired
  • oven-roasted
  • oven-roasted vegetables
  • plant-based
  • plant-based main course
  • sweet-savory glaze
  • Vegan

$10.85

Per Serving

$2.71

Total

75 min

Prep

15 min

Cook

60 min

Difficulty

medium

Ingredients and shopping

Servings

$52.88

10 to buy · 0 you have

21% used in this recipe$42.03 unused

Steps

Centered stainless-steel balloon whisk on a light neutral background.Whisk
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Centered rectangular wooden cutting board photographed against a plain light background.Cutting Board
Small matte off-white ceramic bowl centered on a neutral light background.Small bowl
A centered pair of quilted gray oven mitts on a light neutral background.Oven mitts
Centered fine-mesh stainless-steel strainer photographed against a neutral light background.Fine-mesh strainer
A single unbranded pastry brush with a pale wooden handle, metal ferrule, and soft bristles, centered on a light neutral background.Pastry brush
Centered 4-quart stainless-steel saucepan on a plain light-gray studio background.4-quart saucepan
Centered wide stainless-steel kitchen spatula with a dark handle on a neutral light background.Wide spatula
Centered 2-quart stainless-steel saucepan with matching lid on a neutral light background.2-quart saucepan with lid
18-by-13-inch broiler-safe metal sheet pan
1

Prepare the oven and eggplants

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Centered rectangular wooden cutting board photographed against a plain light background.Cutting Board

Wash your hands with soap and water. Heat the oven to 425°F with a rack in the middle. Rinse the eggplants under running water, dry them, and trim away any damaged areas.

2

Rinse and soak the rice

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Centered 2-quart stainless-steel saucepan with matching lid on a neutral light background.2-quart saucepan with lid

Rinse the rice in a fine-mesh strainer under cold running water until the runoff is mostly clear. Drain well, then place it in the 2-quart saucepan with the measured 2 cups water. Let soak for 20 minutes while you prepare the eggplants.

3

Halve, score, and oil the eggplants

Centered studio photograph of a set of stainless steel measuring spoons on a pale neutral background.Measuring Spoons
Centered studio photograph of a complete kitchen knife with a steel blade and dark handle on a light neutral background.Knife
Centered rectangular wooden cutting board photographed against a plain light background.Cutting Board
A single unbranded pastry brush with a pale wooden handle, metal ferrule, and soft bristles, centered on a light neutral background.Pastry brush
18-by-13-inch broiler-safe metal sheet pan

Trim the eggplant stems and halve the eggplants lengthwise. Score the cut flesh in a crosshatch pattern, spacing the cuts approximately 1/2 inch apart. Cut deeply into the flesh, but leave about 1/4 inch intact above the skin and do not pierce the skin. Brush the halves all over with the 2 tablespoons canola oil, concentrating most of it on the cut surfaces. Arrange cut-side up on the sheet pan.

4

Roast until fully tender

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A centered pair of quilted gray oven mitts on a light neutral background.Oven mitts
18-by-13-inch broiler-safe metal sheet pan

Roast for 40–50 minutes, until the flesh has softened and begun to collapse. A thin knife inserted into the thickest part near the skin should slide in with almost no resistance. If the center is still firm or springy, continue roasting and check every 5 minutes. The eggplant must be fully tender before glazing.

Use oven mitts when handling the hot sheet pan.

5

Cook and rest the rice

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Centered 2-quart stainless-steel saucepan with matching lid on a neutral light background.2-quart saucepan with lid

Meanwhile, after the rice has soaked, bring it to a boil over medium-high heat. Cover, reduce the heat to low, and simmer gently for 15–18 minutes, until the water is absorbed. Remove from the heat and let stand, covered, for 10 minutes. Fluff gently and keep covered until serving.

6

Mix the miso glaze

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Centered nested set of four clear measuring cups with handles on a neutral light background.Measuring Cups
Centered studio photograph of a set of stainless steel measuring spoons on a pale neutral background.Measuring Spoons
Small matte off-white ceramic bowl centered on a neutral light background.Small bowl

Whisk the miso, mirin, sugar, and rice vinegar together in the small bowl until smooth. Let stand for 5 minutes, then whisk again to help dissolve the sugar. The glaze should be thick but easily spreadable.

7

Cook and season the edamame

Centered nested set of four clear measuring cups with handles on a neutral light background.Measuring Cups
Centered studio photograph of a set of stainless steel measuring spoons on a pale neutral background.Measuring Spoons
Centered fine-mesh stainless-steel strainer photographed against a neutral light background.Fine-mesh strainer
Centered 4-quart stainless-steel saucepan on a plain light-gray studio background.4-quart saucepan
Centered wide stainless-steel kitchen spatula with a dark handle on a neutral light background.Wide spatula

During the final 10 minutes of roasting, bring the remaining 8 cups water to a boil in the 4-quart saucepan. Add the frozen edamame and cook according to its package directions, typically 4–6 minutes after the water returns to a boil, until hot throughout and tender. Drain thoroughly and return to the emptied saucepan. Toss with the 2 teaspoons toasted sesame oil and 1/4 teaspoon salt.

Take care when draining the boiling water to avoid scalds.

8

Glaze the roasted eggplants

A centered pair of quilted gray oven mitts on a light neutral background.Oven mitts
A single unbranded pastry brush with a pale wooden handle, metal ferrule, and soft bristles, centered on a light neutral background.Pastry brush
18-by-13-inch broiler-safe metal sheet pan

Remove the tender eggplant from the oven. Switch the oven to high broil and position a rack so the eggplant surfaces will sit approximately 6 inches below the heating element. Divide all the glaze evenly among the four halves, brushing it over the cut flesh and gently into the scoring without leaving thick puddles.

Use oven mitts when handling the hot sheet pan, and keep it on a heatproof surface while glazing.

9

Broil until caramelized

A centered pair of quilted gray oven mitts on a light neutral background.Oven mitts
18-by-13-inch broiler-safe metal sheet pan

Broil for 2–4 minutes, watching continuously, until the glaze bubbles and develops deep golden-brown patches. Check after the first minute and rotate the pan if it browns unevenly. Remove immediately if the edges begin to blacken; the sugary miso glaze can burn quickly.

Use only the broiler-safe metal pan; do not use glass or place parchment beneath the broiler. Watch continuously and remove the pan promptly if the glaze begins to blacken.

10

Plate and serve

Centered wide stainless-steel kitchen spatula with a dark handle on a neutral light background.Wide spatula

Divide the cooked rice and edamame evenly among four plates. Use a wide spatula to place one glazed eggplant half on each plate, keeping the tender flesh supported. Serve immediately.

11

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Recipe facts

Cuisine
Japanese

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