With miso glazed eggplant, slim Japanese eggplant turns tender and glossy in the oven, then broils to a caramelized finish that tastes savory and slightly sweet. Roast to soften, brush on a balanced miso glaze, and set under the broiler for a sticky, amber surface that suits rice, fish, tofu, or noodles.
Essential Concepts
– Use Japanese eggplant for thin skin and quick roasting.
– Roast at 450°F, glaze, then broil to caramelize.
– Aim for deep amber, sticky surface; finish with sesame seeds and scallions.