Baked Food Eggplant Grilled Food

Asian Roasted Eggplant

Photos and Adapted Recipe by Amanda Callahan of Callywood Farms

This is one of those recipes without a recipe. I originally got it from Sam Sifton, editor of the New York Times Cooking section and it is one of those easy recipes that has stayed with me through every summer season of eggplant. Sure, I could have added the eggplant to my stir fry. But this way of cooking it produces those crispy, caramelized edges and a silky interior. It is also highly adaptable to your personal tastes and accommodates substitutions and additions very well. Not a fan of miso? Toss it. Like things spicy? Add extra heat. Go rogue and try it with a completely different flavor profile entirely — Latin, Greek, Italian — have fun and report back on your success!


  • 2-3 (or more!) long, skinny eggplants (the larger ones might fall apart upon flipping)
  • 1 tablespoon miso paste
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons soy sauce or coconut aminos 
  • 2 teaspoons sesame oil
  • Lots of freshly ground black pepper
  • Optional: Gochujang paste/flakes (a Korean fermented chili sauce that adds depth and heat). You can substitute with sriracha.


  1. Preheat the oven to 425. 
  2. Cut eggplants long ways in half. To each half, create a diagonal scoring pattern. 
  3. On a sheet pan with a Silpat liner or parchment paper, toss the eggplants with 2 tsp oil. Place cut side down and roast for 15-20 minutes until golden brown on the bottom. 
  4. In a small bowl, whisk the remaining ingredients together. 
  5. Remove from the oven and gently flip over so the flesh is facing up. 
  6. Brush the liquid onto the flesh of the eggplant. 
  7. Turn the oven to broil and place eggplant under the broiler for a minute or two. Serve!
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Submitted by Member: Ellen Holtz