Miso Eggplant
A savoury-sweet, umami-packed eggplant that turns simple ingredients into a seriously moreish dish.
Ingredients
- 3 large eggplants
- 1 Tbsp extra virgin olive oil
- Salt & pepper to taste
Miso glaze
- 3 Tbsp miso paste
- 1 Tbsp mirin or rice wine vinegar if you don’t have mirin
- 1 tsp sesame oil
- 1½ Tbsp maple syrup
- 1 Tbsp soy sauce
To finish
- 2 tsp sesame seeds
- ⅓ cup spring onion finely sliced
Instructions
- Preheat oven to 220°C (fan-forced).
- Slice eggplants in half lengthways, and scour the cut eggplant surface. Place on a lined tray, brush generously with olive oil, and season with salt and pepper.
- Roast for 25–30 minutes, until soft, golden and starting to caramelise. Keep a close eye on them towards the end, and turn down to 200°C if they are starting to burn.
- While the eggplant roasts, whisk together miso paste, mirin (or vinegar), sesame oil, maple syrup and soy sauce until smooth.
- Remove eggplant from the oven, brush generously with the miso glaze, then return to the oven for a further 10 minutes at 220°C until sticky and deeply caramelised.
- Garnish with sesame seeds and spring onion. Spoon over any pan juices before serving.
Notes
Pairs perfectly with brown rice and edamame for a balanced meal.
2 Comments
Brilliant recipe. The eggplant transforms into an umami flavour bomb. I will be making this again.
Thank you for sharing, I’m glad it was a hit!