SouthernTurk
Unusual recipes for curious cooks.
https://www.southernturk.versust.com/recipe/microwave-miso-eggplant
Printed September 1, 2026
Printed September 1, 2026
Cooking Without Limits
Microwave Miso Eggplant
Japanese nasu dengaku typically requires broiling and basting. This version uses your microwave to achieve tender eggplant in minutes, no turning required.
Ingredients
- 2 medium eggplants
- 3 tablespoons white or yellow miso paste
- 2 tablespoons mirin or honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds
- 2 scallions, sliced
Preparation
Eggplant's reputation for being difficult—absorbing too much oil, cooking unevenly—ends here. The microwave steams eggplant perfectly while you make a simple glaze on the side.
Preparation
- Cut eggplants in half lengthwise.
- Score the flesh in a crosshatch pattern about ½-inch deep.
- Place cut-side up in a microwave-safe dish with 2 tablespoons water.
- Cover with microwave-safe plastic wrap or a lid, leaving one corner vented.
- Microwave on high for 8-10 minutes until flesh is completely tender.
- While eggplant cooks, whisk together miso, mirin, vinegar, and sesame oil.
- Remove eggplant from microwave and drain excess water.
- Brush miso mixture generously over the scored flesh.
- Return to microwave uncovered for 2 minutes to caramelize the glaze slightly.
- Sprinkle with sesame seeds and scallions before serving.
The eggplant becomes silky and absorbs the sweet-salty miso glaze into every crevice. Serve over rice or alongside other vegetables.
