MISO-GLAZED EGGPLANT
Miso-glazed eggplant (Nasu dengaku) is on many Japanese menus, and it's a dish I always order. It's incredibly easy to make at home. I roast the eggplant first, then brush it with the glaze and run it under the broiler. The trick is getting the timing right so the glaze caramelizes but doesn't burn. That's a guessing game in my old Wedgewood oven, because the broiler door has no window.
Provided by Martha Rose Shulman
Categories easy, appetizer, side dish
Time 45m
Yield Serves 4 as an appetizer or side dish
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 2 grams, Carbohydrate 22 grams, Fat 2 grams, Fiber 9 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 684 milligrams, Sugar 13 grams
GRILLED MISO GLAZED JAPANESE EGGPLANT
Miso and eggplant is a gorgeous combination of flavours. If you've never tried it before, you're in for a treat. The traditional Japanese way of making this is not grilled, it is served with the eggplant sautéed and draped with a miso sauce which is simply a thinner version of the miso glaze (see notes for directions). By grilling this, you get an incredible caramelisation which I find irresistible, while the inside is melt-in-your-mouth. This dish can be cooked on the barbecue or on stove top, though I really encourage you to try it on the grill if you can because the smokey flavours really make this something special.
Provided by Nagi | RecipeTin Eats
Categories Barbecue BBQ Grilling
Time 15m
Number Of Ingredients 8
Steps:
- Preheat grill to medium (grill side, not hot plate) or a heavy based pan over medium heat. It's important only to use medium heat because otherwise the eggplant will burn before it cooks through.
- Combine the Miso Glaze ingredients and whisk to combine and remove lumps.
- Brush the cut side of each eggplant with the oil. Do it 2 to 3 times to use up all the oil.
- Place the cut side down on the grill and cook for 4 minutes until it turns a light golden brown.
- Turn over, and cook for 3 to 4 minutes. While it is cooking, use a spoon to spread a generous amount of Miso Glaze on the cut side of each eggplant.
- Squeeze the side of the eggplant with your tongs (or fingers if you can handle the heat!) to check for doneness - it should be squishy and soft.
- Turn over and grill just for 30 seconds to 1 minute, just to caramelise the glaze.
- Remove from grill, garnish with shallots and sesame seeds and serve immediately.
GRILLED JAPANESE EGGPLANT WITH CITRUS MISO SAUCE
Steps:
- Combine all ingredients except eggplant and salt and pepper in a saucepan and bring to a simmer. Let cool. Preheat grill. Season eggplant with salt and pepper to taste and brush with miso sauce. Grill for 3 to 4 minutes on each side, basting with marinade.
MISO GLAZED GRILLED JAPANESE EGGPLANT
Steps:
- Preheat a charcoal grill or kamado-style ceramic charcoal cooker for direct grilling over high heat.
- Whisk together the miso, mirin, sugar and 2 tablespoons water until combined.
- Brush the cut-side of the eggplant with the oil and season with salt and pepper. Grill the eggplant, cut-side down, until lightly golden brown, about 4 minutes. Turn the eggplant over, brush with some of the glaze and continue grilling for 2 more minutes. Brush with more glaze, flip over and grill until the cut-side is caramelized, about 4 minutes. Remove to a platter, cut-side up, and sprinkle with mint.
MISO-GLAZED EGGPLANT SLICES
Try this Asian-inspired eggplant recipe flavored with white miso paste.
Provided by annalauren_s
Time 15m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 113.6 calories, Carbohydrate 12.1 g, Fat 7.3 g, Fiber 3.9 g, Protein 1.9 g, SaturatedFat 0.6 g, Sodium 332.2 mg, Sugar 7.5 g
MISO-GLAZED EGGPLANT
One of my favorite ways to serve beautiful purple eggplants is with a bit of miso and honey, grilled to caramelized, golden perfection. It's an incredibly fast and easy way to cook eggplant, and your guests will be wowed by how much flavor you get out of this beautiful vegetable! Super simple with just a few basic ingredients, this is the perfect side dish for any summer party.
Provided by Dan Churchill
Categories Vegetable
Time 17m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425F Cut the eggplants in half, and score the flesh in a crosswise pattern to make a grid on the surface.
- Whisk together the sesame oil, olive oil, honey, and miso paste in a small bowl. Brush or drizzle over the eggplant flesh, making sure to get into the cracks you cut. Top with a sprinkle of black pepper.
- Bake for 15 minutes, or until the eggplants are golden and the flesh is tender.
- While the eggplant is baking, toast your sesame seeds in a dry pan for 30 seconds to get them fragrant and crunchy.
- Once you remove eggplant from the oven, top with your sesame seeds and cilantro.
Nutrition Facts : Calories 128.2, Fat 6.3, SaturatedFat 0.9, Sodium 159, Carbohydrate 18, Fiber 8.5, Sugar 8.5, Protein 3.3
MISO GLAZED GRILLED JAPANESE EGGPLANT
Yum! Recipe courtesy Bobby Flay from his show Bobby Flay's Barbecue Addiction, episode - Japanese Grillin'. I have tweaked it just a bit.
Provided by Sharon123
Categories Vegetable
Time 25m
Yield 12 halves, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat a charcoal grill for direct grilling over high heat or you can use the broiler, on high.
- Whisk together the miso, sake, sugar and 2 tablespoons water until combined.
- Brush the cut-side of the eggplant with the oil and season with salt and pepper.
- Grill the eggplant, cut-side down, until lightly golden brown, about 4 minutes. Turn the eggplant over, brush with some of the glaze and continue grilling for 2 more minutes. Brush with more glaze, flip over and grill until the cut-side is caramelized, about 4 minutes.
- Remove to a platter, cut-side up, and sprinkle with mint.
Nutrition Facts : Calories 291.7, Fat 11.5, SaturatedFat 1.1, Sodium 865.8, Carbohydrate 43.6, Fiber 19.9, Sugar 20.1, Protein 8.3
MISO-GLAZED EGGPLANT
The eggplant can also be served as an hors d'oeuvre, cut into bite-size pieces.
Yield serves 6
Number Of Ingredients 6
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.
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