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Miso Eggplant Recipe

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4.2 from 81 reviews

This Miso Eggplant recipe features tender eggplants seared and steamed on the stovetop before being broiled with a flavorful miso glaze. The combination of umami-rich miso, sweet brown sugar, tangy rice vinegar, and a hint of spice from crushed red pepper creates a deliciously savory and slightly sweet dish, garnished with sesame seeds and green onions for added texture and fresh flavor. Ready in just 30 minutes, this Asian-inspired recipe makes a perfect vegetarian side or main dish.

Ingredients

Eggplant and Seasoning

  • 2 medium eggplants
  • 1 teaspoon kosher salt
  • 1-2 tablespoons avocado oil or other high heat oil

Miso Glaze

  • 2 tablespoons white miso paste
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon brown sugar
  • 1/2 teaspoon crushed red pepper flakes

Garnish

  • Sliced green onions
  • Sesame seeds

Instructions

  1. Preheat Broiler: Preheat your broiler with a rack positioned in the bottom third of your oven. Line a baking sheet with aluminum foil and set it aside for later use.
  2. Prepare Eggplants: Cut each eggplant in half lengthwise. Using the tip of a knife, carefully score a cross-hatch pattern into the cut side, about 1/4 to 1/2 inch deep, being careful not to pierce the skin.
  3. Sear and Steam Eggplants: Heat the avocado oil in a large sauté pan over medium heat. Place the eggplants skin side down and the cut side facing up in the pan. Sear the eggplants for 3 minutes. Then flip them over, cover the pan with a lid, reduce the heat slightly, and allow the eggplants to steam for 4 minutes until tender.
  4. Make Miso Glaze: While the eggplants cook, combine white miso paste, rice vinegar, sesame oil, brown sugar, and crushed red pepper flakes in a bowl. Stir until smooth and fully blended.
  5. Broil with Miso Glaze: Flip the eggplants cut side up and transfer them to the prepared baking sheet. Generously brush the miso glaze over the surface of the eggplants. Place under the broiler for 4 to 5 minutes until the glaze is golden brown, bubbly, and slightly caramelized.
  6. Garnish and Serve: Remove the eggplants from the oven. Garnish with sliced green onions and sesame seeds. Serve immediately to enjoy the dish at its best.

Notes

  • Use a high heat oil like avocado or grapeseed oil for searing to prevent smoking.
  • Adjust crushed red pepper to taste for desired spiciness.
  • Do not pierce the eggplant skin when scoring to keep the shape intact during cooking.
  • Serve as a main dish with steamed rice or as a flavorful side to grilled meats or tofu.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Find it online: https://recipethrive.com/miso-eggplant-recipe/