Miso Glazed Eggplant
This recipe for Miso Glazed Eggplant provides a delicious, savory dish with a sweet umami glaze. It's easy to prepare and perfect as a main or side dish, making it ideal for a quick weeknight meal or a showstopping dinner party feature.
Equipment
- 1 Knife For slicing the eggplant
- 1 Cutting board For prepping eggplant
- 1 Frying pan For pan-frying eggplant (optional method)
- 1 Bowl For mixing the miso glaze
- 1 Spoon For stirring the glaze
- 1 Oven (or broiler) For broiling or roasting (optional)
Ingredients
- 1-2 tbsp Miso paste Choose white, red, or mixed miso
- 1-2 tbsp Sugar or Honey Adds sweetness to balance miso's saltiness
- 1 tbsp Soy Sauce Adds umami flavor
- 1 tbsp Rice vinegar Adds tang to balance the sweetness
- 1-2 tsp Sesame oil Adds nuttiness to the glaze
- 1-2 medium Eggplant Japanese or globe eggplant works best
- 1-2 tsp Salt For salting the eggplant to draw out moisture and bitterness
- 1 tbsp Sesame seeds Optional garnish for crunch and nuttiness
- 1 stalk Scallions Optional garnish for freshness
- 1-2 sprigs Cilantro/Basil Optional garnish for a fresh pop
Instructions
- Slice the eggplants into thick rounds or strips, sprinkle with salt, and let sit for 20 minutes. Pat dry.
- Prepare the miso glaze by mixing miso paste, sugar, soy sauce, rice vinegar, and sesame oil.
- Cook the eggplants by either pan-frying, steaming, or broiling.
- Coat the eggplants with the glaze and cook until caramelized and golden.
- Garnish with sesame seeds, scallions, or fresh herbs before serving.