Roasted Miso Eggplant Recipes

MISO-GLAZED EGGPLANT

Miso-Glazed Eggplant image

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

Ingredients

2 long Japanese eggplants or 4 small Italian eggplants (about 3/4 pound)
Salt to taste
1 teaspoon sesame oil, plus additional for the baking sheet
1 tablespoon mirin
1 tablespoon sake
2 tablespoons white or yellow miso
1 tablespoon sugar

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

ROASTED EGGPLANT WITH ORANGE MISO GLAZE

Roasted Eggplant with Orange Miso Glaze image

If there is room in the oven this is a different side dish. If miso is not available substitute with peanut butter (it works well)

Provided by Tebo3759

Categories Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 medium eggplant, cut into 1/2 inch slices
1 tablespoon olive oil
2 tablespoons orange juice
1 tablespoon miso
1 tablespoon honey
1 teaspoon orange zest
1 dash cayenne

Steps:

Place eggplant slices on a greased or sprayed baking sheet.
Brush with olive oil.
Bake at 400 F for ten minutes.
Whisk remaining ingredients together.
Turn eggplant slices over and brush with glaze.
Bake for 5 minutes.
Turn eggplant slices over and brush with glaze.
Bake for 5 minutes more.

Nutrition Facts : Calories 90.8, Fat 3.9, SaturatedFat 0.6, Sodium 156.9, Carbohydrate 14.1, Fiber 5, Sugar 8.4, Protein 1.9

MISO-ROASTED CHINESE EGGPLANTS

Miso-Roasted Chinese Eggplants image

Miso Chinese eggplant dish. Almost a main. Consider adding 1/2 pound of browned ground pork or beef together with miso sauce.

Provided by coryandlaurel

Time 40m

Yield 8

Number Of Ingredients 9

Ingredients

4 medium Chinese eggplant, chopped
¼ cup olive oil
2 tablespoons miso paste
2 tablespoons white sugar
2 tablespoons soy sauce
1 tablespoon water
1 tablespoon mirin (Japanese sweet wine)
1 tablespoon white vinegar
¼ teaspoon sesame oil

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Toss eggplant chunks with olive oil in a bowl and transfer to a rimmed baking sheet.
Roast in the preheated oven for 20 minutes, turning once.
Mix miso, sugar, soy sauce, water, mirin, vinegar, and sesame oil together in a bowl. Pour over eggplants and toss. Reduce oven temperature to 350 degrees F (175 degrees C).
Bake for 5 minutes; toss. Continue to bake until tender, about 5 minutes more. Serve.

Nutrition Facts : Calories 153.8 calories, Carbohydrate 20.8 g, Fat 7.7 g, Fiber 9.5 g, Protein 3.5 g, SaturatedFat 1.1 g, Sodium 392.7 mg, Sugar 10.4 g