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Baked Eggplant with Miso Sauce

by · 14 comments
 Baked Eggplant with Miso Sauce01

Eggplant is always on my family’s menu. Every time when we dine out in the Japanese restaurant nearby, we won’t miss their delicious baked miso eggplant. My daughter urged me to try to make her one at home the other day. After experimenting a few times at home, this is the sauce that I’m really satisfied. I didn’t wait to ask how she liked it once I put this baked eggplant in front of her. She seemed to be too busy with the taste testing, one bite after a big one, then quickly finished one third of the dish. Needless to repeat my question, I felt she clearly stated her answer already.

Baked Eggplant with Miso Sauce (Printable recipe)
By Christine's Recipes
Prep time: 10 mins
Cook time: 40 mins
Yield: 2 to 3 serves

  • 1 large eggplant (aubergine), about 375 gm
  • oil, to taste
  • sea salt, to taste
  • sesame seeds, roasted for garnish
  • chopped spring onion, for garnish
  • 100 ml mirin
  • 1½ Tbsp white miso paste
  • 1 Tbsp sugar
  • 1 Tbsp Japanese soy sauce
  • 2 tsp Japanese cooking wine
Baked Eggplant with Miso Sauce Procedures

  1. Preheat oven to 180C / 356F.
  2. Rinse the eggplant. Cut it in half lengthwise. Score the flesh deeply, yet not cut through to the skin, with the tip of a sharp knife in a cross-hatch pattern (as shown in picture above). Spray the cut side or brush with oil and season with salt.
  3. Transfer the eggplant to a lined baking tray. Cover with a foil and bake in the preheated oven for about 40 minutes, until the eggplant is softened.
  4. In the meantime, combine all the ingredients of sauce in a small sauce pan. Cook over medium heat and stir occasionally. When it starts to boil and the sugar is completely dissolved. Remove from the heat.
  5. Remove the eggplant from the oven. Discard the excess water. Drizzle the sauce over the top. Sprinkle sesame seeds and spring onion for garnish. Serve immediately.
Baked Eggplant with Miso Sauce02

  • Eggplant can soak up a lot of oil. If using oil spray, you can control the amount of fat used without making the dish too heavy.
  • Mirin is an essential condiment used in Japanese cuisine, available at Asian grocers.
    When preparing the sauce, you can use a large spoon to press the miso paste and help it dissolve thoroughly.
  • It’s better not to over cook the miso paste, or else you’ll lose much of its nutrition.
  • When the sauce starts to boil, remove the pan from the heat as quickly as possible.
  • The eggplant I used was quite large and thick. This recipe also works for small narrow ones. The baking time needs to be shortened accordingly.


  1. Thanks for this yummy baked egg plant - the Japanese style !! I used to grill it onto of the fire as my mom did !! Wow, so, so yummy. We just add in some fried garlic & it's oil, soya sauce, pepper , chilli to the grilled and skin removed egg plants. If bake it, we no need to stand at the stove !!

  2. I love eating this dish at Japanese restaurants as well. I am going to cook a Malaysian dish with eggplant soon.

  3. Hi Christine!

    How long can white miso paste be kept in the refrigerator after opening?

    1. Keep it in an air-tight container after opening and store in fridge. Can be up to a few months, not a problem at all.

  4. looks yumm..nicely prepared...

  5. Does it work with red miso paste?

    1. Red miso paste is saltier than the white one. Use it with care, and adjust the amount if you want to.

  6. That looks pretty, simple and delicious. My family doesn't like eggplants....hmmm. If I cook this, I'll eat it all alone. I must say it's good one to fight with me :D

  7. Hi Christine! I am constantly in love with all the food that you've made and posted on your blog! Tried the egg tarts recipe and they were amazing! Thank you so much! Was just wondering if you have got an idea on how to bake 光酥餅? I recently am craving for it as it's one of my favourite childhood nibbles. Currently studying abroad and would like to try baking them myself when I feel homesick. Thanks again! God bless =)

    1. Miss all those childhood foods. Yes, I tried 光酥餅 when I was very small too. Unfortunately, I don't have the recipe at the moment. Otherwise, I'd make some to ease my craving.

  8. Christine,
    I love your blog! My husband who usually hates eggplants polished off one by himself and my daughter loved it too. Can you ask your publisher to get your book distributed to so we can get a copy in the USA? :)

    1. Thanks so much for your love of my recipes.
      Unfortunately, my publisher can't list my cookbook on Amazon, because they don't have a bank account in US or Europe at the moment.

  9. I only have red misco paste. How much should I used instead please:)?

    1. White miso paste has a mild sweet taste, whereas red one is saltier.
      Be careful and use less amount of the red one.