Japan / Appetizers

Miso-glazed aubergine

Name: Miso-glazed aubergine
Prep time: 10 min
Cook time: 30 min
Yield: 4 portions
Cuisine: Japan
Ingredients: 2 aubergines; 2 tbsp neutral oil; 2 tbsp miso; 1 tbsp mirin; 1 tbsp sugar; 1 tsp sesame seeds

A home-cooking adaptation of miso-glazed aubergine, with practical ingredients and clear steps.

Prep10 min

Cook30 min

Yield4 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

0 of 4 steps checked

Tick each step as you go. Progress resets on reload; checks are a reading aid, not a doneness check.

Heat oven to 200°C and halve aubergines lengthways. Score flesh without cutting the skin.
Brush cut sides with oil and roast cut-side up for 25 minutes until soft.
Mix miso, mirin and sugar; spread a thin layer over the softened flesh.
Return to oven for five minutes until bubbling, then sprinkle with sesame.

A little kitchen note

Untested editorial adaptation; timing and yield are estimates.

Allergen notes

Soy, sesame; check miso for barley. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

Before you start

Aubergine or eggplant?

Both names refer to the vegetable used here. This recipe halves two aubergines lengthways, producing four halves for four listed portions. Vegetable size will change the portion size and roasting time.

Soften first, glaze second

Score only the flesh and leave the skin intact. Roast until the flesh is soft before adding the miso mixture. If it is still firm at the suggested time, continue roasting before glazing; the sweet glaze can darken before an undercooked centre softens.

Choose the miso thoughtfully

Miso products vary in saltiness, sweetness and ingredients. Spread a thin layer rather than a thick coating and watch the final oven stage closely. Check the miso label for soy and any grains; sesame is also listed in this recipe.

Useful kitchen guides

Cooking preparation and food safety · Ingredient swaps and their limitations · How nutrition estimates work

Editorial notes added 20 October 2026. This is not a kitchen-testing record. Report an unclear step or ingredient.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 139 kcal
Protein: 2.6 g
Carbs: 15.7 g
Fat: 8.0 g
Fibre: 5.0 g
Total sugar: 10.5 g
Sodium: 283 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

Ready to cook? A quick preparation check

Tick these as you prepare. Checks reset when you reload; they do not certify cooking safety.

Read the full recipe and check product labels. Set out aubergines, oil, miso, mirin, sugar and sesame. Prepare a roasting tray and check the oven setting. Allow the flesh to soften before adding the glaze.

Before you change the recipe

These checks explain the written method. They are editorial guidance, not observations from a kitchen test.

The flesh is still firm before glazing

Continue the initial roasting stage until the flesh is soft. Add the thin miso layer only after that checkpoint; the written 25-minute stage is an estimate.

The glaze is darkening before the centre is soft

Keep the stages separate on your next attempt: soften the aubergine first, then glaze. Watch the final stage closely rather than treating five minutes as a guaranteed endpoint.

The glaze seems too heavy

The recipe calls for a thin layer. Check the measured miso, mirin and sugar before spreading; different miso products vary in saltiness and sweetness.

If a step is still unclear, report the recipe URL and step number so it can be reviewed. Use the recipe review checklist before scaling or substituting.

Make a little more of it