Miso-Glazed Eggplant Steaks

Miso-Glazed Eggplant Steaks

Broiled eggplant slabs lacquered with a sweet-savory miso glaze until caramelized at the edges.

Total 40 min Makes 4 servings Calories 180/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Kosher

Allergens

Soy, Sesame, Wheat

Thick eggplant steaks are scored, broiled until tender, then brushed with a sticky miso-mirin glaze that caramelizes under high heat. The result is silky flesh with a lightly charred, umami-rich top, finished with scallions and sesame seeds. Serve as a light dinner over rice or as a side alongside grilled fish.

Ingredients

  • 2 large globe eggplants, sliced into 1-inch thick steaks
  • 3 tablespoons white miso paste
  • 2 tablespoons mirin
  • 1 tablespoons soy sauce
  • 1 tablespoons granulated sugar
  • 1 tablespoons rice vinegar
  • 1 teaspoons grated fresh ginger
  • 3 tablespoons neutral oil, such as vegetable or grapeseed
  • 1/2 teaspoons kosher salt
  • 1 tablespoons toasted sesame seeds
  • 2 scallions, thinly sliced

Method

  1. Preheat the broiler to high and position a rack 6 inches from the heat source. Line a baking sheet with foil.

  2. Cut the eggplants crosswise into 1-inch thick steaks (you should get about 6-8 steaks total). Score the cut sides in a shallow crosshatch pattern with a paring knife.

  3. Brush both sides of each eggplant steak generously with the neutral oil and sprinkle with kosher salt.

  4. Arrange the eggplant steaks on the prepared baking sheet, scored side up, and broil until the tops are deeply browned and the flesh is tender when pierced with a knife, 10 to 12 minutes.

  5. While the eggplant broils, whisk together the miso paste, mirin, soy sauce, sugar, rice vinegar, and grated ginger in a small bowl until smooth.

  6. Remove the eggplant from the broiler and flip each steak. Brush the browned side generously with the miso glaze.

  7. Return the eggplant to the broiler and cook until the glazed side is bubbling and caramelized in spots, 3 to 5 minutes, watching closely to prevent burning.

  8. Transfer the eggplant steaks to a serving platter and brush with any remaining glaze.

  9. Sprinkle with toasted sesame seeds and sliced scallions before serving warm.

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    Miso-Glazed Eggplant Steaks

    Thick eggplant steaks are scored, broiled until tender, then brushed with a sticky miso-mirin glaze that caramelizes under high heat. The result is silky flesh with a lightly charred, umami-rich top, finished with scallions and sesame seeds. Serve as a light dinner over rice or as a side alongside grilled fish.

    40 min 4 servings 180 cal

    Ingredients

    • 2 large globe eggplants, sliced into 1-inch thick steaks
    • 3 tablespoons white miso paste
    • 2 tablespoons mirin
    • 1 tablespoons soy sauce
    • 1 tablespoons granulated sugar
    • 1 tablespoons rice vinegar
    • 1 teaspoons grated fresh ginger
    • 3 tablespoons neutral oil, such as vegetable or grapeseed
    • 1/2 teaspoons kosher salt
    • 1 tablespoons toasted sesame seeds
    • 2 scallions, thinly sliced

    Method

    1. 1

      Preheat the broiler to high and position a rack 6 inches from the heat source. Line a baking sheet with foil.

    2. 2

      Cut the eggplants crosswise into 1-inch thick steaks (you should get about 6-8 steaks total). Score the cut sides in a shallow crosshatch pattern with a paring knife.

    3. 3

      Brush both sides of each eggplant steak generously with the neutral oil and sprinkle with kosher salt.

    4. 4

      Arrange the eggplant steaks on the prepared baking sheet, scored side up, and broil until the tops are deeply browned and the flesh is tender when pierced with a knife, 10 to 12 minutes.

    5. 5

      While the eggplant broils, whisk together the miso paste, mirin, soy sauce, sugar, rice vinegar, and grated ginger in a small bowl until smooth.

    6. 6

      Remove the eggplant from the broiler and flip each steak. Brush the browned side generously with the miso glaze.

    7. 7

      Return the eggplant to the broiler and cook until the glazed side is bubbling and caramelized in spots, 3 to 5 minutes, watching closely to prevent burning.

    8. 8

      Transfer the eggplant steaks to a serving platter and brush with any remaining glaze.

    9. 9

      Sprinkle with toasted sesame seeds and sliced scallions before serving warm.