I just love a side dish that can steal the show, don’t you? Especially if said side dish relies on pantry staples I already have on hand. If you’re craving big, bold flavors with minimal effort, this Miso-Glazed Eggplant might be your new go-to. Made with tender Asian eggplant and coated in a rich glaze of Japanese pantry staple ingredients like miso, mirin, toasted sesame oil, and sake, it’s a savory-sweet delectable dish. Then I amp the flavor up even more with a quick infusion of roasted garlic oil. And the best part? We’re putting the air fryer to work, giving you perfectly caramelized eggplant without the fuss.
Nobu famously has a similar eggplant on their menu that comes with their famously exorbitant price tag, but luckily you will be able to wow your friends at a fraction of the price, no reservations required. So let’s get into it!
This Miso-Glazed Eggplant is going to serve as a delicious reminder of how important a well-stocked pantry is to easily creating flavorful and memorable meals. I always have miso, mirin, sesame seeds, sesame oil and sake on hand, and you should too! They are the building blocks for endless Asian inspired dishes. Soy Glazed Potatoes, Air Fryer Tofu, Shogayaki Pork, and Mom’s Chicken are just some of the recipes you can whip up quickly if you keep heavy hitters like these on hand.
Asian eggplant, also known as Chinese eggplant, is the star of this dish for several reasons. Its tender skin and delicate flavor complement the rich miso glaze beautifully. Unlike the larger globe or Italian eggplants, Asian eggplant has a sweeter taste and a creamier texture, which helps it absorb the savory marinade more effectively. Plus, its elongated shape makes it perfect for slicing into manageable pieces that cook evenly and caramelize perfectly in the air fryer. If you didn’t like eggplant before, hopefully this Miso-Glazed Eggplant will change your mind.
I start making my Miso-Glazed Eggplant by roasting some garlic in oil. This will do double duty; the cloves get added to the miso sauce and then we’ll use the garlic infused oil to air fry the eggplant.
Then I drain out the oil into a small bowl, adding back 2 Tablespoons to the garlic cloves for the sauce.
Once that’s done I start making the miso glaze.
Now all that is left to do is to bath your gorgeously bronzed eggplant in the miso glaze.
My Miso-Glazed Eggplant can be the star of a Meatless Monday meal with some rice to help soak up the addictive sauce. She’s also perfectly welcome as a side dish for everything from Teriyaki Meatballs to Shio Koji Salmon or this Poached Chicken. I know you’re going to love this as much as I do! Leave a reply below and don’t forget to tag us in your pics @funkyasiankitchen, we love hearing from you.
Miso-Glazed Eggplant
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: serves 4
- Category: small plates, sides
- Cuisine: japanese
Ingredients
- 2 pounds chinese eggplant (about 4–5 pieces)
- ¼ cup neutral oil
- 12 cloves garlic
- 3 Tablespoons miso
- 2 Tablespoons water
- 2 Tablespoons mirin
- 1 Tablespoon sake
- 1 Tablespoon sugar
- 2 teaspoons toasted sesame oil
Garnish:
- 1 teaspoon toasted sesame seeds
Instructions
Make the garlic oil:
- Put the oil and garlic in a small saucepan over medium low heat and let the garlic gently cook in the oil for 10-12 minutes until a light golden color.
- Pour the oil off and save it.
Prepare the Eggplant:
- Add 2 Tablespoons of the garlic oil plus the water, mirin, sake, sugar, sesame oil, and miso to the garlic in the pan and bring to a simmer over medium heat. Simmer for 1 minute and then use a stick blender or transfer to a traditional blender and blend until smooth. Set the sauce aside.
- Wash and trim the eggplant. Cut the eggplant into 1 ½ inch logs. Cut the logs in half lengthwise and then lightly score the eggplant in diagonal slashes. This will help with even cooking. Place the eggplant on an aluminum foil wrapped baking sheet. Pour the oil over the eggplant and season lightly with salt and pepper. Toss to coat and then place the eggplant on the tray skin side up. (You may need to use two trays like me).
- Air Fry the eggplant at 400 degrees for 15-20 minutes until golden brown. (If you use 2 trays, switch the trays a couple times during cooking for even cooking.)
- Plate the eggplant drizzling with the sauce. Sprinkle with sesame seeds and serve immediately.
Notes
*If you do not have an air fryer, you can also use a regular oven. Set the heat to 425 and cook on the middle shelf for about 20 minutes.
Keywords: eggplant, miso, pantry staples, veggie sides, small plates, Japanese
