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Eggplant and Kabocha Miso Gratin

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Caroline Phelps
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 2 people 1x
  • Category: Side
  • Method: Baking
  • Cuisine: Japanese


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.


  • Serving Size:
  • Calories: 403
  • Sugar: 18.4 g
  • Sodium: 1222.4 mg
  • Fat: 12.7 g
  • Saturated Fat: 5.5 g
  • Carbohydrates: 49.5 g
  • Fiber: 8.6 g
  • Protein: 19 g
  • Cholesterol: 118.5 mg
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