Miso-Ginger Roasted Eggplant

Ingredients

• Eggplant

  800 g eggplant

  two medium globe eggplants, about 400 g each; edible weight after trimming stems, skin retained

• 25 g canola oil

  all brushed over the four halves, including skins

• Miso-ginger glaze

  45 g white miso

  plain soy-and-rice miso; no added dashi; weigh the paste

• 30 g water

  drinking water, all mixed into glaze

• 20 g granulated sugar

  all mixed into glaze

• 8 g fresh ginger

  peeled edible weight, finely grated

• Measured finish

  12 g scallions

  trimmed edible weight; thinly slice, all used

• 4 g toasted sesame seeds

  plain unsalted, all used

Directions

1. Split, score and oil

   Heat the oven to 220°C (425°F); halve, score and oil the eggplant. Wash and dry two medium globe eggplants and trim the stems. Cut each lengthwise to make four halves. Score a shallow diamond pattern about 1 cm apart, without piercing the skin. Brush all 25 g oil over the flesh and skins; place cut-side up on a bare metal tray. Wash, trim and slice the scallions, and peel and grate the ginger using clean tools.

2. Roast until soft

   Roast cut-side up for 25–35 minutes, until the flesh is completely tender. Keep the tray on the middle oven shelf. Test the thickest part with a small knife: it should slide through without a rubbery centre. If still firm, continue roasting and check again; the time depends on the thickness. Do not add miso yet.

3. Mix the miso-ginger glaze

   Stir the miso, water, sugar and grated ginger until smooth. Use all 45 g white miso, 30 g water, 20 g sugar and 8 g ginger. Scrape the sides of the small bowl so the ingredients combine evenly. The mixture should be thick enough to spread; do not add extra salt, soy sauce, mirin or sake.

4. Coat the tender eggplant

   Spread all the glaze over the four tender eggplant halves. Remove the tray with oven mitts. Spoon one quarter of the mixture onto each cut surface and spread gently into the scoring, keeping it on the eggplant rather than the tray. Leave the sesame and scallions aside for the final step.

5. Bake the glaze briefly

   Bake for 4–6 minutes, until the coating bubbles and turns glossy. Return the tray to the same oven temperature and shelf. Watch closely: the sugar can scorch quickly. Remove once lightly caramelized, before black patches form. This is a short oven bake, not a broiler or grill step.

6. Finish and serve

   Rest for 5 minutes, then scatter over the sesame and scallions. Divide all 4 g sesame and 12 g sliced scallions equally over the four halves. Serve one half per person while warm. Rice, noodles and other accompaniments are not included in the ingredient list or nutrition. Refrigerate leftovers promptly as described in the notes.