Some dishes become favourites. Others become benchmarks.
Raw Bar’s miso eggplant has been both — a signature staple since the early days of North Bondi’s original sushi bar, and one of the most frequently requested recipes from locals and long-time regulars.

Soft, caramelised and layered with savoury-sweet umami, this dish is everything Raw Bar stands for: simplicity, precision and Japanese-inspired flavours treated with respect. No shortcuts. No overworking. Just quality ingredients and the kind of technique that has kept Raw Bar a Bondi icon since 1995.

Here’s how to make the exact miso eggplant at home — using the authentic Raw Bar miso glaze.

Ingredients

For the eggplant

• 2 medium eggplants (Japanese eggplants if you can find them)

• Neutral oil (grapeseed or vegetable)

• Sea salt

For the Raw Bar miso glaze (official recipe)

This is the real deal — the same glaze used in-venue at Raw Bar.

• 500g miso paste

• 200g sugar

• 200ml sake

• 200ml mirin

• 100ml vinegar

To finish

• White sesame seeds

• Finely sliced shallots or chives

Method

1. Prepare the eggplant

Slice the eggplants in half lengthways. Score the flesh gently in a crosshatch pattern.
Sprinkle with salt and let sit for 10 minutes — this helps draw moisture out for better caramelisation.

2. Make the miso glaze (Raw Bar method)

1. Combine miso paste, sugar, sake and mirin in a saucepan.

2. Heat until it comes to a boil, stirring constantly.

3. Remove from heat immediately and stir in the vinegar.
   Let the glaze cool before using. It should be glossy, smooth and thick.

3. Cook the eggplant

Heat a pan or grill plate with a splash of neutral oil.
Place the eggplants flesh-side down and cook until deeply golden.
Flip and cook the skin side until completely tender.
(Alternatively, roast at 200°C for 20–25 minutes.)

4. Glaze & grill

Spread a generous layer of the miso glaze over each eggplant half.
Broil or grill for 2–3 minutes until bubbling, shiny and slightly charred at the edges — the signature Raw Bar finish.

5. Finish & serve

Top with sesame seeds and sliced shallots. Serve immediately.
Pairs perfectly with rice, sushi, sashimi or even as a stand-alone hero dish.

Why This Dish Works

Raw Bar’s longevity in Bondi comes from consistency — and this dish embodies that.
It’s simple but elevated.
Comforting but refined.
Casual but precise.

The miso glaze is the star: sweet, salty, tangy and deeply umami, with a balance that keeps the eggplant soft, glossy and addictive. It’s a staple at the restaurant, a favourite among locals and one of the easiest Raw Bar dishes to recreate in a home kitchen.

If you’re looking to bring a taste of North Bondi’s original sushi bar into your own cooking, start here.