Broiled Japanese Eggplant with Ginger and Scallions
This Japanese eggplant recipe delivers bold umami flavor with a perfectly tender, melt-in-your-mouth texture. When cooked properly, eggplant transforms into one of the most satisfying vegetables—and this simple glaze brings out its absolute best.
Serve it over a fresh salad, pair it with your favorite protein as a dinner side, or enjoy it on its own as a savory snack. Can’t find Japanese eggplant? No problem—the same umami-rich glaze works beautifully on globe eggplant, Chinese eggplant, zucchini, mushrooms, or almost any roasted veggie.
Perfect for weeknight dinners, meal prep, or plant-forward menus, this recipe is a flavor-packed staple you’ll come back to again and again.
BROILED JAPANESE EGGPLANT
Prep time: 30 mins
Serves: 3-4
Cook Time: 10 mins
Total Time: 20-35 mins
INGREDIENTS
2-3 Japanese eggplants, cut on a diagonal into 1-inch-thick slices
1 teaspoon sesame oil
2 tbsp olive oil
1 /3 cup white miso (fermented soybean paste)
1 tablespoon finely grated peeled ginger
1 teaspoon liquid braggs aminos or soy sauce
1 teaspoon rice vinegar
1 tablespoon maple syrup
1/4 teaspoon freshly ground black pepper
3 teaspoons sesame seeds, divided
3 tablespoons thinly sliced scallions, divided
INSTRUCTIONS
Preheat oven to 425°. Brush both sides of eggplant slices with oil and place on a parchment paper-lined baking sheet. Roast eggplant, flipping once, until very tender, about 20 minutes. Remove from oven. Arrange a rack in upper third of oven and heat to broil.
Meanwhile, whisk white miso and next 5 ingredients with 1 Tbsp. water in a small bowl. Stir in sesame seeds and scallions. Smear top of eggplant slices with miso sauce. Broil until golden and charred in places, 4–5 minutes. Remove from oven and sprinkle with sesame seeds and scallions.
