Eggplant and Kabocha Miso Gratin

5 from 2 reviews

A sweet, savory and extremely satisfying recipe for eggplant and kabocha miso gratin.


  • 2 small eggplant
  • 1 pound kabocha squash (alternatively you can use acorn squash)
  • 1 tablespoon vegetable oil
  • 2 tablespoons miso paste (any type is good)
  • 2 tablespoons sake
  • 2 tablespoons soy sauce
  • 1 tablespoon mirin
  • 2 tablespoons heavy cream
  • 1 tablespoon sugar
  • 1 egg yolk
  • 1/2 cup shredded mozzarella
  • shredded Italian parsley (optional)


  1. Preheat oven to 400ºF.
  2. Slice eggplant in half and using a knife, score the inside in small squares.
  3. Slice kabocha in half, scoop out the seeds and peel the skin off. Chop into bite size pieces.
  4. In a pan over high heat, add oil and put the eggplant skin facing down.
  5. Cook for a few minute until skin is brown (3 to 4 minutes).
  6. Turn the eggplant over, add kabocha pieces and cook for another 3- 4 minutes, until eggplant is tender. Transfer eggplant to a plate and slice into bite size pieces. Cook kabocha for another 3-4 minutes, until tender.
  7. In a bowl, mix egg yolk and miso paste until smooth. Add sake, soy sauce, mirin, cream and sugar. Mix until sugar has dissolved.
  8. Divide eggplant and kabocha pieces among 2 ramekins. Equally pour miso sauce into both ramekins. Top with shredded cheese.
  9. Put ramekins on a cookie tray and add about an inch of water to the tray. Bake for 25 minutes.
  10. Top with shredded parsley before serving.


Keywords: appetizer, casserole

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