Miso-glazed eggplant is a delicious and healthy dish that brings together the unique flavors of miso and the rich, creamy texture of eggplant. This recipe is simple to prepare and makes a great side or main dish for any meal.
Why Make This Recipe
This recipe is perfect for anyone who loves the taste of umami and wants to try something new. The miso glaze adds a savory flavor that complements the eggplant beautifully. Plus, it’s a vegetarian-friendly option that everyone can enjoy!
How to Make Miso-Glazed Eggplant
Ingredients:
- 2 medium eggplants
- 3 tablespoons white miso paste
- 2 tablespoons mirin (sweet rice wine)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon rice vinegar
- Sesame seeds for garnish (optional)
- Green onions, chopped for garnish (optional)
Directions:
- Preheat your oven to 400°F (200°C).
- Slice the eggplants in half lengthwise. Score the flesh in a diamond pattern, being careful not to cut through the skin.
- In a bowl, mix together miso paste, mirin, soy sauce, sesame oil, honey or maple syrup, and rice vinegar.
- Brush the miso mixture generously over the cut side of each eggplant half.
- Place the eggplants on a baking sheet, cut side up.
- Bake for 25–30 minutes, or until the eggplants are tender and caramelized.
- Remove from the oven and let them cool slightly.
- Serve warm, garnished with sesame seeds and chopped green onions if desired.
How to Serve Miso-Glazed Eggplant
Miso-glazed eggplant can be served as a side dish with rice or noodles. It also works well as a topping for salads or grain bowls. Enjoy the eggplant alongside grilled meats or fish for a complete meal.
How to Store Miso-Glazed Eggplant
If you have leftovers, let them cool completely before storing. Place the eggplant in an airtight container in the fridge. It will stay fresh for about 3-4 days. Reheat in the oven or microwave before serving again.
Tips to Make Miso-Glazed Eggplant
- Choose firm eggplants with smooth skin for the best texture.
- If you want a spicier kick, add a dash of chili paste or flakes to the miso mixture.
- Feel free to experiment with different types of miso for varied flavors.
Variation
Consider adding other vegetables like zucchini or bell peppers brushed with the same miso glaze for a colorful mix. You can also grill the eggplants instead of baking them for a smokier taste.
FAQs
1. Can I use regular soy sauce instead of low-sodium soy sauce?
Yes, but it may make the dish saltier, so taste and adjust the amounts accordingly.
2. Can I make the miso glaze in advance?
Yes, you can prepare the miso glaze ahead of time and store it in the fridge for up to a week.
3. Is this recipe gluten-free?
To make it gluten-free, use tamari instead of soy sauce. Make sure all other ingredients are also gluten-free.
Miso-Glazed Eggplant
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- Slice the eggplants in half lengthwise. Score the flesh in a diamond pattern, being careful not to cut through the skin.
- In a bowl, mix together miso paste, mirin, soy sauce, sesame oil, honey or maple syrup, and rice vinegar.
- Brush the miso mixture generously over the cut side of each eggplant half.
- Place the eggplants on a baking sheet, cut side up.
- Bake for 25-30 minutes, or until the eggplants are tender and caramelized.
- Remove from the oven and let them cool slightly.
- Serve warm, garnished with sesame seeds and chopped green onions if desired.