Dinner · 25 min · japanese

Miso Glazed Eggplant

Weeknight-friendly Japanese cooking: Miso Glazed Eggplant comes together in 25 minutes with eggplant, white miso, and not much else. At 360 calories and 10g protein per serving, it fits easily into a high-protein day. Naturally vegetarian and vegan, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 1 Eggplant
• 1 tbsp White miso
• 1 tbsp Mirin
• 1 tsp Sesame oil
• 2 Scallions
• 3/4 cup cooked White rice

Steps

1. Move an oven rack to the top position and turn the broiler to high. Line a sheet pan with foil. Broilers cook fast and can scorch -- plan to stay near the oven the whole time.
2. Halve the eggplant lengthwise and score the flesh in a shallow crosshatch about 1/2 inch deep, without cutting through the skin. Rub the cut sides with 1 tsp sesame oil and a pinch of salt.
3. Set the halves cut-side up on the sheet pan and broil 8-10 minutes, until the flesh slumps slightly and feels soft when pressed with the back of a spoon.
4. While the eggplant broils, stir 1 tbsp white miso with 1 tbsp mirin in a small bowl until smooth. That is your glaze.
5. Brush the glaze thickly over the hot eggplant and return it to the broiler for 2-3 minutes, until the glaze bubbles and caramelizes with dark golden spots at the edges. Watch closely -- miso goes from perfect to burnt in under a minute.
6. If you do not have cooked rice ready, start 1/4 cup dry rice in 1/2 cup water now so it simmers 10-12 minutes while the eggplant finishes. Otherwise warm 3/4 cup cooked rice in a covered saucepan over low heat.
7. Slice each eggplant half in half again if large, serve over the warm rice, and shower with 2 sliced scallions. Drizzle any leftover glaze from the pan on top.

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