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It’s the best time of year for a vegetable lover, so end-of-summer produce anxiety has set in and I’m at my post by the stove, tending to bubbling tomato sauce and an oven full of slow roasting ratatouille. Our bellies are full of eggplant parmesan, Pasta alla Norma, babaganoush. I’ve steamed and shucked an unreasonable amount of corn for the freezer.

So naturally I don’t feel like cooking dinner.  

Later I’ll make this Miso Eggplant to eat with a bowl of rice. Quick-to-prepare, soothing and delicious. You can make it with any eggplant you like—today I scored adorable Fairytale eggplants. If you use a different variety, slice your trimmed eggplant into rounds or slabs about 3/4–1 inch (2 cm) thick. You can also use any miso you like. If you don’t have mirin, use agave nectar, brown sugar, white sugar, or skip the sweetener. You might find the miso sweet enough.

It goes like this … 


1 1/2 lbs Fairytale eggplant, trimmed and cut in half lengthwise

3 Tablespoons neutral oil

3 garlic cloves, minced

2 Tablespoons miso

2 Tablespoons mirin

1 bunch scallions, thinly sliced


Heat oil in a skillet to rippling but not smoking, non-stick is great but cast iron or stainless will work. Add eggplant and sauté for a few minutes until eggplant is beginning to brown. This is the part where you are adding some color and caramelization. While the eggplant is cooking, thin the miso with the mirin or other sweetener. Add a splash of water if using another sweetener.

Once you have nice color on the eggplant, add the miso mixture and garlic and toss to coat completely. Lower the heat a bit and cook for about 10 more minutes until eggplant is very soft and tender. Taste for seasoning, adding a little salt and pepper if you like. Stir in scallions, reserving a handful for garnish.

Enjoy this simple meal with a bowl of hot rice. Serves 2–3 as a light supper.

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Cooking with Sarah

Crispy Chickpea Jumble

Scottish Mince

Warm Spinach Salad


About The Author

For Sarah Ross, everyday cooking is about winging it—with a classic or an old favorite recipe given to her by a friend. These are the recipes that get stained with spills from being on repeat, the ones to share.


  • YUM! Thanks, and we’re still enjoying the Crispy Chickpea scramble too.

  • Looks delicious! Unfortunately I’m allergic to soy. Is there anything similar to the miso that I can substitute?

    • I would head in a slightly different direction and substitute with a combo of coconut aminos, tahini and ginger. I’d love to hear how you like that combo.

      • I will give that a try, thanks!

  • That looks delicious! Unfortunately, the Offspring seems to have developed a sensitivity to eggplant, which bums him out, because he loves a good eggplant parm. I’ll have to make this when he’s not dining in.

  • I love eggplant every way. This looks delicious, thanks. I have lots of eggplant from the garden, now to get some miso.

  • Did you use white or red miso?

    • This time I used white but I have used red happily at times.

  • I love Sarah’s recipes. The Crispy Chickpea Jumble is on regular rotation in our home. I’ve used it as a starting point for improvisation with added vegetables based on farmer’s market availability. And I change the spice blend depending on mood. Always delicious! Looking forward to enjoying the eggplant. I’ll add tofu for more substance and a Meatless Monday addition recipe.

    • Thank you, I’m blushing and I’m very happy that these recipes have earned a place at your table.

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