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Miso-glazed eggplant - umami meets vegetables

Lunch
more than 1h
3
by
Maya Leinenbach (Fitgreenmind)
&
Recipe adapted from @carolinagelen - one of those recipes that made me like eggplant. So juicy & full of flavor!

Prep Time

40

Cook Time

25

Total Time

65

Ingredients you'll need

  • 2 eggplants
  • 4 tbsp miso paste
  • 3 tbsp maple syrup or agave
  • 4 tbsp sesame oil
  • salt
  • 1 tbsp white wine or rice vinegar
  • sesame seeds (optional)
  • 2 tbsp peanut butter
  • 1 tbsp soy sauce
  • 1 tbsp vinegar
  • 1 tbsp agave
  • ginger garlic sriracha (optional)

    • Let's get cookin'

    1. Cut eggplants in wedges
    2. Mix miso, maple syrup, oil, salt and vinegar
    3. Coat wedges completely
    4. Optional: dip one side in sesame seeds
    5. Bake at 200C/400F for 25-30mins flipping halfway
    6. For peanut sauce: mix peanut butter, soy sauce, vinegar, agave and optional add-ins until creamy
    7. Serve with eggplant.

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    Japanese cooking for home use

    This miso eggplant transforms this often-understood vegetable into a true taste sensation. The eggplant wedges are marinated in a glaze made from miso paste, maple syrup, and sesame oil, which caramelizes during baking, developing a complex umami flavor. Optionally, sesame seeds can be sprinkled to create small works of art with a crispy exterior and a creamy center. The accompanying peanut sauce with soy sauce and lime perfectly complements the Japanese flavors. Baked at 200°C, the eggplant becomes buttery soft and absorbs all the flavors of the marinade. A dish that will convert even the most convinced eggplant skeptics and bring Japanese culinary art into your home.

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