Broiled Japanese Eggplant with Ginger and Scallions
This Japanese eggplant recipe is all about bold umami flavor and perfectly tender texture. When cooked right, eggplant becomes one of the most satisfying veggies—and this recipe shows you how.
Enjoy it over a salad, as a dinner side, or even as a snack. Can’t find Japanese eggplant? The glaze works great on any variety—or even other vegetables!
Broiled Japanese Eggplant with Ginger and Scallions
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.
