Sous Vide Miso Eggplant

Anova Culinary

I can't tell you how many times I've talked to people who claim to dislike eggplant. The problem, I've decided, isn't the eggplant — it's the cooking method. Prepared improperly, eggplant can be spongy, dry, and bitter. Cooked sous vide using the Anova Precision Cooker, however, eggplant turns sweet and silky smooth every time. Here, I sous vide the eggplant on its own. Once it is super-tender, I brush it with a sweet miso-mirin sauce and send it to the broiler. That quick burst of high heat adds color and sweet caramel notes, making for an easy, tasty summer side dish.


Kate Itrich-Williams

Prep Time: 00:20

Recipe Time: 03:00

Temperature : 185F / 85C



  1. Set the Anova Precision Cooker to 185ºF (85ºC).
  2. Divide the eggplant between 2 large zipper lock or vacuum seal bags. Seal the bags using the water immersion technique or a vacuum sealer on the dry setting. Place in the water bath and set the timer for 3 hours. (If using zipper lock bags, you will need to weigh down the eggplant to keep it submerged.)
  3. Meanwhile, prepare the miso sauce: Combine miso, mirin, sake, sugar, sesame oil, and salt in a small bowl. Whisk until smooth. Set aside.

Finishing Steps

  1. When the timer goes off, remove the bags from the water bath. Gently transfer the eggplant slices to a foil-lined baking sheet. Discard cooking liquid. Heat broiler to high.
  2. Generously brush eggplant with half of the miso sauce. Broil until caramelized, 3 to 5 minutes. Gently flip eggplant and repeat with remaining miso sauce.
  3. Transfer eggplant to a plate and garnish with sesame seeds and scallions. Serve.