Sous Vide Miso Eggplant

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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.
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Pro-level cooking techniques made simple.

Ingredients for 2

  • 1 medium eggplant (about 1 1/2 pounds), sliced into 1/2-inch-thick rounds

  • 1/4 cup (59 mL) white miso

  • 2 tablespoons (30 mL) mirin

  • 2 tablespoons (30 mL) sake

  • 1 tablespoon (15 mL) granulated sugar

  • 1 teaspoon sesame oil

  • Pinch kosher salt

  • 2 tablespoons (30 mL) sesame seeds, toasted

  • 2 tablespoons (30 mL) thinly sliced scallions


  • Step 1

    Set the Anova Precision Cooker to 185ºF (85ºC).

  • Step 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.)

  • Step 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

    • Step 0

      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.

    • Step 1

      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.

    • Step 2

      Transfer eggplant to a plate and garnish with sesame seeds and scallions. Serve.

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185 F / 85 C Recipe Temp
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