Eggplant Disks with Miso Sauce Recipe

Name: Eggplant Disks with Miso Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons mamemiso (soybean miso); 2 tablespoons mirin (sweet cooking wine); 1/4 cup sake (rice wine); 1 1/2 tablespoons sugar; 2 tablespoons minced scallion, green part only; 1 teaspoon sesame oil; 2 kamonasu or 1 medium American eggplant, stemmed; 1 tablespoon white sesame seeds or toasted white sesame seeds (see Notes); Vegetable oil, for deep-frying; 5 shiso leaves, preferably, or mint leaves, julienned

Servings: persons

1
In a saucepan, combine the miso, mirin, and sake, and mix with a spatula until smooth.
2
Add the sugar, and place the pan over medium-low heat.
3
Cook the mixture until it is no longer watery, about 5 minutes, stirring all the time.
4
Add the scallion and sesame oil, and mix.
5
Remove the saucepan from the heat, and set it aside.
6
Cut each eggplant into four 2-inch thick disks.
7
Make several shallow cuts in a checkerboard pattern on one cut surface of each disk.
8
With a toothpick, prick the entire surface of the other cut surface.
9
In a skillet, heat 2 inches of vegetable oil to 340 degrees F. Fry the eggplant over medium heat for 3 to 5 minutes, or until the cut surfaces are golden and the eggplant is cooked through.
10
Drain the eggplant on a paper towel.
11
(As an alternative to deep-frying the eggplant, you can rub it with 1/3 cup oil and bake it at 375 degrees F until it is soft and golden.)
12
Serve the eggplant hot, topped with the miso sauce and garnished with the sesame seeds and shiso.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons mamemiso (soybean miso), 2 tablespoons mirin (sweet cooking wine), 1/4 cup sake (rice wine), 1 1/2 tablespoons sugar, and more.

Yes, Eggplant Disks with Miso Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant Disks with Miso Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions