Description

This dish features tender eggplant slices, pan-fried or air-fried to a delicate crisp, then coated in a rich, savory-sweet miso glaze. The umami depth from the miso is balanced by the subtle sweetness of mirin and a hint of soy, creating a complex flavor profile. Finished with a sprinkle of toasted sesame seeds and fresh green onions, it offers a delightful combination of textures and vibrant taste.

Ingredients

Scale

2 medium Japanese eggplants (or 1 large globe eggplant), sliced into 1/2-inch rounds
1 tablespoon neutral oil (such as avocado or grapeseed oil)
For the Miso Glaze:
3 tablespoons white miso paste
2 tablespoons mirin
1 tablespoon soy sauce (or tamari for gluten-free)
1 teaspoon sugar (optional, adjust to taste)
1 teaspoon sesame oil
1–2 tablespoons water (to adjust consistency)
For Garnish:
1 teaspoon white sesame seeds
1 teaspoon black sesame seeds
2 green onions, thinly sliced or julienned

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Instructions

**Prepare Eggplant:** Slice the eggplants into 1/2-inch thick rounds. If using globe eggplant, you may lightly salt the slices and let them sit for 15-20 minutes to draw out excess moisture, then pat them thoroughly dry before cooking. Japanese eggplants typically do not require this step.
**Cook Eggplant (Pan-Fry Method):** Heat the neutral oil in a large non-stick skillet over medium-high heat. Add the eggplant slices in a single layer, ensuring not to overcrowd the pan. Cook for 4-6 minutes per side, until golden brown, tender, and slightly crispy at the edges. Work in batches if necessary, adding more oil if needed.
**Cook Eggplant (Air Fryer Method):** Lightly brush or spray the eggplant slices with neutral oil. Arrange them in a single layer in your air fryer basket. Air fry at 375°F (190°C) for 15-20 minutes, flipping halfway through, until the eggplant is tender and nicely browned.
**Make Miso Glaze:** While the eggplant cooks, combine the miso paste, mirin, soy sauce, sugar (if using), sesame oil, and 1 tablespoon of water in a small saucepan. Heat over medium-low heat, stirring constantly, until the mixture is smooth and thickens slightly. If the glaze is too thick, add the remaining water, 1 teaspoon at a time, until it reaches a brushable consistency.
**Glaze and Serve:** Once the eggplant is cooked, return all slices to the skillet (if pan-frying) or arrange them neatly on a serving platter. Brush or spoon the prepared miso glaze generously over each eggplant slice.
**Garnish:** Immediately sprinkle with white and black sesame seeds and the julienned green onions. Serve warm.

Notes

For the best texture and flavor, select firm, blemish-free Japanese eggplants.

Do not overcrowd the cooking surface, whether pan-frying or air-frying, to ensure the eggplant browns evenly and achieves a desirable crispness.

The miso glaze can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Gently reheat before use.

This dish is versatile and can be served as a flavorful side dish, a light appetizer, or even as part of a vegetarian main course with rice.

Adjust the sweetness of the glaze by adding more or less sugar, depending on your preference and the specific type of miso paste used.

Prep Time: 15 minutes
Cook Time: 20-25 minutes

Nutrition

Calories: 220 per serving
Fat: 12g
Carbohydrates: 28g
Protein: 6g