Japanese Eggplant With Miso

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Total Time
30 mins
20 mins

A recipe passed on by Australian chef Simon Bryant which he obtained on a trip to Japan.

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  • 50 g miso (red or white)
  • 1 tablespoon sugar
  • 1 tablespoon mirin
  • 1 tablespoon sake
  • 1 egg yolk
  • 2 eggplants
  • salt, to taste
  • 2 tablespoons white sesame seeds, toasted
  • 1 teaspoon japanese chilli five-spice powder (if you like it hot- this has black sesame, mandarin, chilli, hemp seed & white sesame) (optional)
  • 2 tablespoons vegetable oil
  • 4 green onions (to garnish)


  1. In a bowl mix together miso, sugar, sake, mirin, sake and egg yolk.
  2. Wash eggplant and cut lengthways in 1cm thick pieces. Sprinkle with salt and leave ½ hour. Rinse, pat dry then brush with a little veg oil on both sides.
  3. Either BBQ, grill or panfry eggplant until soft.
  4. Spread one side with miso mix, and sprinkle with sesame seeds. Grill for a few minutes until the miso bubbles on top.
  5. Serve, garnished with a little julienned spring onion greens.