Sticky Miso Glazed Eggplant

In Auckland we have a  fabulous change of delicatessen type food stores and I found this recipe whilst visiting Faro Fresh and was created by the owner and founder of Faro Fresh  Janene Draper


  • 2 eggplants, cut into quarters
  • 1 tbsp sesame seeds
  • 2 tbsp mirin
  • 2 tbsp miso paste
  • 1 tbsp rice wine vinegar
  • 1 tbsp water
  • 2 tbsp sugar
  • 1/2 fresh chilli, finely chopped
  • 1 tsp sesame oil
  • to serve, spring onion and fresh chilli


  1. Preheat oven to 200 degrees. Place sliced egg on a roasting dish lined with baking paper.
  2. Mix the mirin, miso paste, rice wine vinegar, water, sugar, chilli and sesame oil together in a dish to combine.
  3. Baste the egg plants using a brush with the glaze mixture so the egg plants are well covered, keep left over glaze
  4. Sprinkle over the sesame seeds.
  5. Place in the oven for 20-25  minutes  baste using the left over glaze every 10 minutes , leaving one last bit to use once cooked.
  6. Cook  until golden, soft, sticky and bubbling (be careful not to burn it). Once golden, remove from the oven Baste using the left over glaze place  on to a serving platter.
  7. Sprinkle over the thinly sliced spring onions and the remaining fresh chilli to serve.

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