I suggest par-steaming (microwave) first. It better soaks up the marinade and also doesn’t dry out by the time the interior is tender. Speedier, too.
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Cute couple!
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I was wondering if I just didn’t use enough of the miso glaze, perhaps. Cooking time wasn’t much longer than 30 min, which I thought was reasonable. These were Chinese eggplants, so they were thinner and smaller than yer ole globe eggplant. I probably should’ve made sure to slather that shit on and get it into all the nooks and crannies 
But really, my main criticism was the one-note flavor of the glaze. Just not very interesting to me.
Try steaming them next time.
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Yeah, I’d say not enough of the glaze. I like my eggplant a little saucier. This has been my go-to Chinese eggplant recipe and I feel free to fiddle around with the sauce ingredients based on what I have around the fridge. Including miso, chili paste, etc.
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Like @ChristinaM suggested in the comment above yours?
I like the caramelization the flesh gets when you roast it.
I love garlic eggplant, and was looking at a recipe for it, but it was a bit too involved for a quick Monday dinner. Thanks for sharing your favorite!
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Thank you…
After steaming, run a crème brulee torch over the top, or pop it under the broiler for a minute.
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What other Ingredients were in your Miso Glaze?
Lol. I cut it that way so DH gets all the super fatty stuff, which he enjoys and I would rather not.
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Garlic, mirin, sake.
I use the Recipe from Niki Nakayama.
The Method works great and the Glaze is tweakable of course.
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Happy Belated, El!
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Hmm. The glaze is basically identical to what I did (I forgot I added soy sauce as well, AND garlic), but I’m a little skeptical about the eggplant cooking through fully in just 10 min under the broiler vs. roasting at 425. I was pretty underwhelmed by the dish, so I likely won’t try it again any time soon. I’d rather try my hand at Japanese braised eggplant next
This one works for me. Double the glaze of you need to (edited because I noted your other recipe had you roast first).
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Steam then broil. I promise it won’t be dry. Can’t help with the marinade though 
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Maybe the dry roasting the eggplant gave it an extra crunch? I don’t roast veggies very often but I usually spritz them with a little oil of sorts before putting them in the oven and it seems to help.
Well, I’ll be trying it!
These were brushed with sesame oil, but maybe not enough?
