Eating My Skincare · Episode 10
Miso Glazed Eggplant
I ate this mostly as a side dish growing up, but I make it as my main meal now when I want something easy and vegetable-forward.
Eggplant is great for your skin, packed with antioxidants, and paired with miso paste it's also doing a lot for gut health and glow. You can swap in tofu if you want a different texture.
The scoring step matters more than it seems, it's what lets the miso sauce really soak in.
Eggplant
Nasunin / antioxidants
Eggplant skin contains nasunin, an antioxidant that helps protect skin cells from damage.
Miso
Gut-skin axis
A fermented, probiotic-rich ingredient that supports gut health, which shows up directly in clearer, calmer skin.
Sesame seeds
Vitamin E
A small garnish that adds antioxidant support and a bit of healthy fat.
What you'll need
Nasu dengaku
How to make it
Preheat the oven
Preheat oven to 400°F.
Score the eggplant
Cut the eggplant in half and score the flesh.
Scoring lets the miso sauce soak in and makes the final dish more flavorful.
Soak and dry
Soak the eggplant in water to prevent browning, then dry it with a paper towel.
Oil and bake
Brush neutral oil on both sides and bake for 30 minutes, or until tender.
Make the miso sauce
In a saucepan on low heat, combine sake, mirin, miso paste, and honey or sugar, stirring continuously for 2-3 minutes.
Keep stirring so the miso doesn't burn.
Glaze and broil
Glaze the tender eggplant with the miso sauce and broil for another 4-5 minutes until nicely roasted.
Garnish and serve
Top with sesame seeds and green onions.
