Miso-Glazed Eggplant

Miso-Glazed Eggplant


If you’re anything like me, you might go home from a restaurant and dream about a dish you’ve had that was simply, stunning. (Forgive my adjective but having just watched a double episode of MasterChef, I must have heard Gordon Ramsay use it to describe food at least 5 times). Recently, I dined at the uber chic Prime Ko with my mom to celebrate Mother’s Day. This is not something we do yearly, but my mom broached the idea, and since I love eating out (especially at upscale Japanese restaurants), I was more than happy to oblige. The food was so good, I’m thinking we  should make it our thing.

My mom frequents restaurants pretty often, so she was quite familiar with Prime Ko’s menu. She highly recommended their eggplant dengaku, a roasted eggplant dish with a yuzu-sesame miso glaze. Her recommendation was spot on. The eggplant was so good, I couldn’t stop thinking about it. The next day, I promptly googled “Dengaku sauce” and began my research for a copycat recipe. 4 eggplants and 2 bags of miso later, I hit the jackpot.

This was my first time working with Japanese ingredients like miso and sake. Miso is a fermented soybean paste mixed with rice or barley. The longer the miso is aged, the deeper the flavor. Young miso is white, light and sweet, while older miso is thick, dark and rich. Kosher miso is available through Eden Organics, ranging from Shiro and  Genmai (light) to Mugi and hacho (dark). Miso lends an amazing depth of flavor to dishes, giving food an umami flavor that keeps you coming back for more.

Sake is an alcoholic beverage of Japanese origin that is made from fermented rice. It is also referred to as rice wine. While sake is used in Japanese cooking, it is also served as a chilled beverage from ceramic flasks called tokkuri. You may have seen it served in small cups (called choko) in some Asian restaurants.


1 year ago: spaghetti squash with sauteed spinach & mushrooms
2 years ago: turkey & pastrami wrapped asparagus

Post a Comment

23 thoughts on “Miso-Glazed Eggplant

  1. Chanie – I just had eggplant for lunch! I season with EVOO S + P but this is a deliciously different idea for my mid day staple! Thanks for the inspiration and beautiful photos!

  2. If i want to do this dish for a catering event, do you have any recommendations for serving?
    You say serve immediately and I’m sure it’s for good reason.
    I’m thinking I would keep the finished product warm in a sterno…How do you think it would hold up? Very soggy?
    Thanks for your input.

  3. Chanie,
    Thanks for this recipe!
    I’ve added it to the Farm Fresh Feasts Visual Recipe Index by Ingredient, a resource for folks like me who love to eat from the farm share.
    I appreciate your help in making this index better!

Leave a Reply

Your email address will not be published. Required fields are marked *