# Savor the Umami: Miso Glazed Eggplant with Sesame Rice That Will Transform Your Weeknight Dinner

There’s something magical about the transformation of eggplant when it’s kissed by the savory depth of miso. This Miso Glazed Eggplant with Sesame Rice isn’t just another weeknight dinner – it’s a journey into the heart of Japanese-inspired cuisine that will leave you wondering why you haven’t been making this all along. The eggplant, often underappreciated and misunderstood, becomes the star of the show when caramelized with a sweet and savory miso glaze that penetrates deep into its tender flesh, creating a dish that’s simultaneously humble and luxurious.

The beauty of this recipe lies in its perfect balance of flavors and textures. Velvety eggplant with a crackling, caramelized exterior sits atop fragrant sesame rice that’s studded with toasted sesame seeds, giving each bite a delightful crunch. The umami-packed miso glaze – a harmonious blend of sweet, salty, and tangy notes – ties everything together in a way that feels both comforting and sophisticated. Whether you’re looking to impress dinner guests or simply treat yourself to a restaurant-quality meal at home, this dish delivers on all fronts with surprisingly little effort.

Miso glazed eggplant, known as “Nasu Dengaku” in Japan, has been gracing dining tables for centuries. Traditionally served as part of a larger kaiseki meal, this dish has made its way into home kitchens worldwide thanks to its irresistible flavor profile and relative simplicity. I’ve paired it with sesame rice to create a complete meal that feels special enough for a dinner party yet easy enough for a Tuesday night when you’re craving something beyond the ordinary.

What makes this dish truly outstanding is the transformation of the eggplant. When properly cooked, eggplant develops a buttery, melt-in-your-mouth texture that absorbs flavors like a sponge. The miso glaze caramelizes under high heat, creating a sweet-savory crust that contrasts beautifully with the creamy interior. Each bite offers a complex layering of flavors – the earthiness of eggplant, the umami depth of miso, the nutty warmth of sesame, and bright notes from fresh herbs and citrus that lift the entire dish.

Ingredients

For the Miso Glazed Eggplant:

4 Japanese eggplants (or 2 medium globe eggplants)
3 tablespoons white miso paste
2 tablespoons mirin
2 tablespoons sake (or dry white wine)
1 tablespoon rice vinegar
2 tablespoons honey (or maple syrup for vegan option)
1 tablespoon soy sauce
1 teaspoon grated ginger
1 clove garlic, minced
2 tablespoons neutral oil (like grapeseed or vegetable)
1 tablespoon toasted sesame oil

For the Sesame Rice:

2 cups short-grain Japanese rice (or medium grain rice)
2½ cups water
2 tablespoons toasted sesame seeds
1 tablespoon sesame oil
1 teaspoon salt

For Garnish:

2 green onions, thinly sliced
1 tablespoon additional toasted sesame seeds
Fresh cilantro leaves (optional)
Shichimi togarashi (Japanese seven spice) or red pepper flakes (optional)

Instructions

Prepare the Rice:

Rinse the rice in cold water until the water runs clear, then drain well.
Place the rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
Remove from heat and let stand, covered, for 10 minutes.
Gently fold in the toasted sesame seeds, sesame oil, and salt. Keep warm until ready to serve.

Prepare the Miso Glaze:

In a small bowl, whisk together the miso paste, mirin, sake, rice vinegar, honey, soy sauce, grated ginger, and minced garlic until smooth. Set aside.

Prepare the Eggplant:

Preheat your oven to 425°F (220°C).
If using Japanese eggplants, slice them in half lengthwise. If using globe eggplants, cut them into 1-inch thick rounds or quarter them lengthwise.
Score the flesh of the eggplant in a diamond pattern, being careful not to cut through the skin.
Brush the eggplant with the neutral oil on all sides, focusing on the cut surfaces.
Place the eggplant cut-side down on a parchment-lined baking sheet. Roast for 15-20 minutes until the flesh is soft and the skin begins to collapse.
Remove from oven, flip the eggplant pieces cut-side up, and brush generously with the miso glaze.
Return to the oven and broil for 3-5 minutes, watching carefully to prevent burning, until the glaze is caramelized and bubbling.

To Serve:

Divide the sesame rice among four plates or bowls.
Top with the miso glazed eggplant.
Drizzle with the remaining glaze and toasted sesame oil.
Garnish with sliced green onions, additional sesame seeds, cilantro leaves, and a sprinkle of shichimi togarashi if desired.

The key to perfecting this dish lies in allowing the eggplant to properly roast before applying the glaze. This ensures the interior becomes creamy and tender while the exterior caramelizes beautifully under the broiler. Don’t be tempted to rush this process – the contrast between the meltingly soft interior and the flavorful, slightly charred exterior is what makes this dish so special.

For the best flavor, try to find authentic Japanese ingredients like white miso paste, mirin, and sake. White miso offers a milder, sweeter profile than red miso, which works perfectly with the delicate flavor of eggplant. However, if you only have red miso on hand, reduce the amount slightly and perhaps add a touch more honey to balance the stronger, saltier flavor.

This dish makes for wonderful leftovers, though I recommend storing the rice and eggplant separately. The eggplant can be gently reheated in a 350°F oven until warmed through, and the rice can be refreshed with a sprinkle of water before microwaving. In fact, the flavors of the miso glaze often deepen overnight, making day-two eggplant sometimes even more delicious than when freshly made.

If you’re looking to add more protein to this meal, consider serving it alongside some grilled tofu or salmon that’s been brushed with a bit of the same miso glaze. For a vegetable accompaniment, a simple cucumber salad with rice vinegar dressing provides a refreshing contrast to the rich, umami-forward eggplant.

One of the beautiful aspects of this dish is its versatility. In summer, when eggplants are at their peak, it showcases the vegetable’s natural sweetness. In colder months, it provides a comforting warmth with its roasted elements and complex flavors. The sesame rice alone is worth adding to your regular rotation – fragrant, nutty, and so much more interesting than plain steamed rice, it makes an excellent foundation for numerous meals beyond just this eggplant dish.

As you savor each bite of this Miso Glazed Eggplant with Sesame Rice, you’ll understand why Japanese cuisine is celebrated for its ability to coax maximum flavor from simple ingredients. The dish exemplifies the philosophy of letting quality ingredients shine through thoughtful preparation rather than complicated techniques. It’s a reminder that truly satisfying food doesn’t need to be fussy or time-consuming – sometimes the most memorable meals come from embracing simplicity and allowing the natural characteristics of each component to complement one another in perfect harmony.

Nutrition Information (per serving)