Miso Eggplant Recipes

MISO-GLAZED EGGPLANT

Steps:

• Cut the eggplants in half lengthwise and cut off the stem and calyx. Using the tip of a paring knife, cut an incision down the middle of each half, making sure not to cut through the skin, but cutting down to it. Salt the eggplant lightly and let sit for 10 minutes. Meanwhile preheat the oven to 425 degrees. Line a baking sheet with foil or parchment and brush with sesame oil.
• Blot the eggplants with paper towels and place, cut side down, on the baking sheets. Roast for 15 to 20 minutes, until the skin is beginning to shrivel and the flesh is soft. Remove from the oven, carefully turn the eggplants over, and preheat the broiler.
• To make the glaze, combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and the sugar. Whisk over medium-low heat without letting the mixture boil, until the sugar has dissolved. Remove from the heat and whisk in the sesame oil.
• Brush the eggplants with the miso glaze, using up all of the glaze. Place under the broiler, about 2 inches from the heat, and broil for about 1 minute, until the glaze begins to bubble and looks shiny. Remove from the heat. Allow to cool if desired or serve hot. To serve, cut the eggplant halves on the diagonal into 1- to 1-1/2-inch slices.

MISO EGGPLANT

Steps:

• Preheat the oven to 180°C / fan 160°C / 350°F / gas mark 4.
• Line a large baking tray with baking parchment and set aside.
• Halve the eggplants lengthways and flip them over. Cut a thin slice off the bottom's skin side in order to stabilise the eggplant.
• Flip it over again and score the flesh in diamond shapes. Be careful not to slice it all the way through.
• Place the eggplants in the lined baking tray and brush each half with half of the oil.
• Bake for 35-40 minutes, checking halfway through to see if more oil is required. I.e. if it looks dry, give it a brush with oil. The eggplant should be soft at the end of cooking time.
• While the eggplants are baking, make the miso sauce.
• Place all the miso sauce ingredients, except the sesame oil, in a small pot and bring to simmer.
• Continue to cook until the miso paste and sugar has dissolved.
• Stir in the sesame oil. Remove the heat and retrieve the eggplants, once cooked.
• Preheat the broiler / grill.
• Baste each eggplant with equal amounts of miso sauce then place under the broiler / grill until caramelised and golden. This will take about 3-4 minutes.
• Decorate with sesame seeds and chives. Serve immediately as a starter. Enjoy!

JAPANESE EGGPLANT WITH MISO

Steps:

• In a bowl mix together miso, sugar, sake, mirin, sake and egg yolk.
• Wash eggplant and cut lengthways in 1cm thick pieces. Sprinkle with salt and leave ½ hour. Rinse, pat dry then brush with a little veg oil on both sides.
• Either BBQ, grill or panfry eggplant until soft.
• Spread one side with miso mix, and sprinkle with sesame seeds. Grill for a few minutes until the miso bubbles on top.
• Serve, garnished with a little julienned spring onion greens.

MISO-STUFFED EGGPLANT

Steps:

• In a large steamer, steam the eggplant for 10 to 12 minutes, until very tender. Turn on the broiler.
• Combine the miso and tamari in a small bowl. Make a 1/2-inch-deep lengthwise slit down the eggplants. Spoon 2 tablespoons of miso into each eggplant.
• Place on a baking sheet and slide under the broiler until slightly browned, about 2 to 3 minutes.

MISO-GLAZED EGGPLANT SLICES

Steps:

• Heat a grill pan over high heat and spray well with cooking spray. Spray eggplant slices with cooking spray and grill in the hot pan, turning occasionally, until soft and charred, about 10 minutes.
• Meanwhile whisk oil, honey, tamari, white miso, and red pepper together in a large bowl. Add eggplant slices and toss to coat. Sprinkle with cilantro.

MISO-GLAZED EGGPLANT

Steps:

• To prepare the miso paste, combine the miso, sake, and sugar in a small saucepan. Warm over low heat, stirring until the sugar has dissolved. Set aside.
• Line a baking sheet with a paper towel; set aside. Heat the oil in a large skillet over high heat until almost smoking. Place the eggplant halves, cut side up, in the skillet. Cook for 5 minutes, turn over, and continue cooking for 1 to 2 minutes more, or until golden brown and very soft. Remove the eggplant halves from the skillet, and transfer to the prepared baking sheet.
• Using an offset spatula, spread 2 teaspoons reserved miso paste evenly over each eggplant half. Garnish with lemon zest. Serve warm. Cut the eggplant halves into pieces if serving as an hors d'oeuvre.

MISO-GLAZED EGGPLANT SLICES

Steps:

• If time allows, sprinkle the eggplant liberally with salt, put it in a colander in the sink and let it sit for 20 to 30 minutes; rinse and pat dry with paper towels. Heat a charcoal or gas grill to medium-high heat and put the rack about 4 inches from the flame.
• Combine the neutral and sesame oils and brush the eggplant on both sides with the oil mixture. Sprinkle with salt (if you salted the eggplant, hold off) and pepper, then brush with more oil. Grill until browned on both sides, about 10 minutes total, turning once or twice and brushing with more oil if it looks dry.
• When the eggplant is almost done, whisk together the miso, honey and hot water and generously brush the eggplant with this mixture. Continue to grill for another minute or two, then serve hot, warm or at room temperature, drizzled with any remaining miso sauce.

VEGAN SESAME MISO EGGPLANT

Steps:

• Heat sesame oil in a skillet over medium heat; cook and stir eggplant and orange bell pepper until softened, 8 to 10 minutes.
• Whisk miso, soy sauce, ginger, vinegar, water, and garlic together in a bowl until sauce is evenly combined; add to eggplant mixture. Cook and stir eggplant mixture until sauce is thickened and glossy, 3 to 4 minutes. Top mixture with sesame seeds.

MISO EGGPLANT

Steps:

• Slice eggplant into 1/4-inch circles.
• Fry in sesame seed oil for a few minutes.
• Add water and mirin or sake and cover and simmer until tender.
• Mix miso, soy sauce and sugar in a small bowl.
• Add to the eggplant mixture and stir-fry.
• Optional: For a thicker "gravy", Mix optional cornstarch and water together. Bring to boil and add cornstarch mixture. Let boil for one more minute, stirring constantly and lower temperature to simmer for 5 more minutes.