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We are honoured to share this extra recipe from the sensational Nagi from RecipeTin Eats! Not only is Nagi one of the most loved food bloggers in Australia AND a doting dog mum to Dozer, but she is also a bestselling author. Her cookbook RecipeTin Eats: Dinner has been flying off the Dymocks shelves and consistently topping book charts across Aus since its release back in October 2022.

We hope you enjoy this Miso-Glazed Eggplant as much as we do!

Miso-glazed eggplant

One of my favourite ways with eggplant. And it's completely effortless!

Serves 4 | Prep: 7 minutes | Cook: 1 Hour

There’s a good reason miso is a staple of Japanese food. It’s packed with umami (read: savoury flavour!), which means it’s a brilliant shortcut to add a ton of taste with very few other ingredients. Here, I’m using miso to slather on eggplant before baking. It sets into a beautiful golden glaze, which fills the slits that open up as the eggplant cooks. As for eating it? Smoosh it all up so the sweet glaze mixes with the creamy flesh. Eat with chopsticks, to be vaguely authentic, but there’s no shame in using a spoon!

Miso-glazed Eggplant

Miso-glazed eggplant


  • 3 tbsp (45 g) red miso (or dashi miso or shiro miso)
  • 1½ tbsp mirin*
  • 2 tsp cooking sake*
  • 1½ tsp white sugar


  • 2 x 400 g eggplants (aubergines)² (about 22 cm long)
  • 2 tbsp canola oil
  • Canola oil spray (optional)


  • Sesame seeds
  • Finely sliced green onion*
  • Chopped coriander leaves (optional)


Preheat the oven to 200°C (180°C fan-forced).

Miso glaze – Mix the ingredients in a bowl until smooth.

Prepare eggplant – Cut the eggplants in half lengthways and place them flesh-side up. Using a small knife, cut 2.5 cm diamonds into the flesh, almost through to the skin. Don’t cut through the skin (though if you do a bit, it’s okay!)

Roast – Place the eggplant on a baking tray, then brush the surface with oil. Roast for 30 minutes. Remove from the oven and brush with two-thirds of the miso glaze. Bake for a further 15 minutes, then brush with the remaining miso glaze. Bake for a further 10–15 minutes or until the eggplant is soft all the way through (cook time will depend on the eggplant size; use a butter knife to check if it’s soft).

Caramelise – Flick the oven grill on high with the shelf 25 cm from the heat source. Spray the surface of the eggplant with canola oil, if you want better caramelisation! Grill for 3–6 minutes, or until the surface is caramelised. Don’t walk away – it can burn easily!

Serve – Transfer to serving plates, sprinkle with sesame seeds and sliced green onion and serve straight away. Ideal served over soba noodles and chunks of smashed cucumber drizzled with Ginger Dressing (page 333), and a sprinkle of chopped coriander.

1. This recipe will work with most types of miso, but do not use saikyo miso or sweet miso (too sweet).
2. Asian/Japanese eggplants (the thinner, smaller ones) can also be used. Do not score, and reduce baking time to around 30 minutes in total, brushing with glaze and finishing under the grill as per the recipe.

LEFTOVERS Fridge 2 days, though best made fresh as cooked eggplant does get a bit saggy and soft!

RecipeTin Eats: Dinner is available online and at your local Dymocks store.

RecipeTin Eats: Dinner
Nagi Maehashi

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