Broiled Ginger-Miso Eggplant

Rounds of eggplant with a glaze on top, sprinkled with sesame seeds and scallions — Broiled Ginger-Miso Eggplant by Chef Ming Tsai, *Simply Ming at Home*, Season 18, Episode 4 (Ginger-Miso)

Ming Tsai is the James Beard Award-winning chef/owner of Blue Dragon in Massachusetts and his latest venture BABA at the Yellowstone Club in Big Sky, Montana. An Emmy Award-winner, Ming hosts PBS-TV's Simply Ming, now in its seventeenth season. Ming is the author of five cookbooks: Blue Ginger: East Meets West Cooking with Ming Tsai, Simply Ming, Ming's Master Recipes, Simply Ming One-Pot Meals and Simply Ming In Your Kitchen. Ming supports many charities including Family Reach, a non-profit whose mission is to provide financial relief and support to families fighting cancer, of which he is currently

May 13, 2025

In Season 18 of Simply Ming at Home, celebrity chef Ming Tsai and his son Henry Tsai teamed up in the kitchen for a simple yet delicious vegetarian dish using Japanese eggplant and miso glaze, served with steamed sushi rice. Watch Ming and his son prepare this dish together.

Serves 4

INGREDIENTS

1/2 cup shiro miso
3 tablespoons honey
2 tablespoons tamari
2 tablespoons fresh ginger, minced
Zest from one lemon
Juice from half of a lemon
Drizzle of grapeseed oil
4 Japanese eggplants, sliced, scored, and salted (set aside for 10 minutes after salting and then rinse to remove bitterness)
Sesame seeds
Scallions
Steamed sushi rice

TO PREPARE

STEP ONE. Prepare miso glaze: In a bowl, whisk together miso, honey, tamari, ginger, zest, and lemon juice. Drizzle in the oil. Set aside.

STEP TWO. Turn oven on broil. Place eggplant on a sheet tray, and brush with miso glaze. Place in the oven on the middle rack. Broil for six to eight minutes until golden, brown and delicious.

STEP THREE. Sprinkle eggplant with sesame seeds and scallions. Serve with steamed sushi rice.