Baked eggplant with miso

Baked eggplant with miso and sesame.
Baked eggplant with miso and sesame. Photo: Marina Oliphant

A simple Japanese dish, this highlights the silky softness of eggplant, with a sweet miso dressing.


8 small long eggplants

1 tbsp olive oil

120ml mirin

2 tbsp yellow miso paste

1 tbsp sugar

1 tbsp roasted sesame seeds


1. Preheat oven to 180C. Cut eggplants in half lengthways and score the cut sides. Place in a baking dish and brush with a little oil. Cover with foil and bake for 40 minutes until eggplant is very soft.

2. Mix mirin, miso paste and sugar in a small saucepan over low heat for three to four minutes until combined.

3. Drizzle dressing over eggplants and cook in oven for a further five minutes, or until dressing starts to caramelise. Scatter over sesame seeds and serve. Extra dressing can be refrigerated in a covered container for up to two weeks.