Skip to main content
  1. Leisure
  2. Food & Drink
  3. Food & Recipes

Sweet and salty Japanese eggplant with miso and mirin

Japanese eggplant was selling at Lincolnwood Produce for an obscenely low price a couple weeks back, and  as I often do, I bought perhaps a bit too much of it with grand plans that, of course, never came to fruition. Next thing you know a week's gone by and what were once beautiful, shiny purple fruits have begun to whither in the vegetable "crisper." I wanted to make a dish that would use it all up at once. I was also in a bit of a hurry. I also didn't feel like chopping garlic and onions. I've been chopping a lot of garlic and onions lately. I guess that sort of goes with the territory of cooking--most things.

At any rate, this dish contains a whopping four ingredients, and once the somewhat lengthy process of browning the eggplants is over, the rest comes together in seconds. Literally. What you're left with is salty-sweet, melty pieces of eggplant that are delicious both hot and at room temperature. Some crispy tofu, steamed rice, and something green and leafy and you've got a very good-for-you and delicious dinner.

This is the kind of recipe that doesn't require exact measurement and has a lot to do with your personal taste as far as how much sweet and salt you like. In general, a tablespoon of miso and about four of mirin is sufficient for 6-8 long, Japanese eggplants.

Slice the eggplant in half, lengthwise. Meanwhile, heat a large skillet over medium heat and add enough olive oil to coat the pan. Cook the eggplant cut side down until light brown. Turn over and continue to cook until the eggplant is very soft. You may have to do this in two batches, adding more oil for the second batch of eggplant.

While the eggplant is cooking, dissolve the miso in a little warm water. I used the mild white miso here, but any variety would work. When all of the eggplant is soft, pour the miso and water over the eggplant and tilt the pan to coat everything. Turn up the heat, add the mirin, and cook just a few seconds more until syrupy.

Serve hot, or at room temperature.


  • Elizabeth Kelly: Gourmet Food Examiner 4 years ago

    That's why I refer to that drawer as the "rotter." Thanks for the eggplant dish!

Add a comment

Join the conversation! Log in here or create a new account if you've never registered before.

Got something to say? is looking for writers, photographers, and videographers to join the fastest growing group of local insiders. If you are interested in growing your online rep apply to be an Examiner today!



  • Corned beef
    Find out how to prepare a classic corned beef recipe in a slow cooker
    Slow Cooker Tips
  • Left handed eating
    Find out why you should never eat with your left hand
    Wives Tale
  • Subway message
    Subway customer finds 'Big Mama' written on her order
    Subway Message
  • Deviled eggs
    This is the only deviled egg recipe you’ll need this Easter
    Delicious Eggs
  • Natural solutions
    Natural beauty: All natural solutions to life's little beauty headaches
    Natural Solutions
  • Chocolate souffle
    Love chocolate? Get tips on making the perfect chocolate souffle every time
    Recipe 101

User login

Log in
Sign in with your email and password. Or reset your password.
Write for us
Interested in becoming an Examiner and sharing your experience and passion? We're always looking for quality writers. Find out more about and apply today!