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.
NASU DENGAKU - MISO GLAZED EGGPLANT
A classic Japanese dish, nasu dengaku with miso glaze is both a sweet and savory.
Provided by Caroline Phelps
Categories Appetizer
Time 15m
Number Of Ingredients 7
Steps:
- Slice eggplant in half and using a knife, score the inside in small squares.
- In a pan over high heat, add oil and put the eggplant skin facing down.
- Cook for a few minute until skin is brown. Turn the eggplant over and cover with a lid. Cook until eggplant is cooked through (about 3 to 4 minutes).
- Meanwhile, in a bowl, mix miso, mirin, sugar and sake.
- Cover a cooking tray with foil and place the eggplant on top. Brush miso dengaku mix on top of each eggplant until all the surface is coated.
- Put in the oven and broil for 4 minutes. The miso mix should be bubbling when you take it out of the oven.
- Sprinkle sesame seeds on top and serve hot.
Nutrition Facts : ServingSize 1 eggplant, Calories 288 calories, Sugar 15.6 g, Sodium 92 mg, Fat 15.8 g, SaturatedFat 2 g, TransFat 0 g, Carbohydrate 27.9 g, Fiber 4.3 g, Protein 4.9 g, Cholesterol 0 mg
SPICY GLAZED EGGPLANT
Provided by Maggie Ruggiero
Categories Side Sauté Vegetarian Eggplant Gourmet Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Toss eggplant with 1 teaspoon salt and drain in a colander, stirring occasionally, 45 minutes.
- Rinse eggplant under cold water and dry well, pressing out any excess moisture.
- Stir together mirin, soy sauce, ginger, and seven-spice powder.
- Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté eggplant until browned, about 8 minutes. Stir in mirin mixture and cook, gently stirring and turning frequently, until sauce becomes a glaze and eggplant is browned and tender, about 1 minute.
- Serve hot or at room temperature, sprinkled with chives.
GOCHUJANG-GLAZED EGGPLANT WITH FRIED SCALLIONS
Loosely inspired by the Korean banchan gaji bokkeum (stir-fried eggplant), this recipe keeps the eggplant in large pieces and sears it over high heat, yielding beautifully cooked flesh and still-violet skin. Though gaji bokkeum is traditionally soy sauce-based, my mother uses gochujang, the fermented Korean chile paste, for added sweetness and heat. The result is divine: As the sticky red sauce clings to the fried eggplant spears, it caramelizes in the heat of the pan and provides a glossy finish. The real star of this dish, though, is the scallion oil. The tangle of thinly sliced scallions crisps in olive oil, lending its oniony flavor to the oil, which is then used to cook the eggplant. This dish is salty, spicy and sweet - everything you want in a banchan - and tastes great with a bowl of fresh white rice.
Provided by Eric Kim
Categories vegetables, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Place the eggplant in a colander set inside a large bowl or the sink. Sprinkle with the salt, toss to combine and let sit for 30 minutes to remove excess moisture.
- Meanwhile, in a small bowl, add the gochujang, soy sauce, brown sugar, sesame oil and garlic. Whisk to combine, then set aside.
- To a large nonstick skillet, add the olive oil and the white parts of the scallions. Turn the heat to medium and fry the scallions, stirring often, until crispy and evenly browned, about 8 minutes. Using a slotted spoon, transfer the fried scallions onto a paper towel.
- Reserve a small handful of raw scallion greens for garnish, then fry the remaining scallion greens in the oil until crispy and lightly browned, 3 to 5 minutes. Transfer fried scallion greens onto a paper towel.
- Remove the skillet from the heat and carefully pour the hot scallion oil into a glass container or measuring cup.
- After the 30 minutes of salting, dry the eggplant segments with a paper towel. Place the skillet over medium-high heat and add 2 tablespoons of the reserved scallion oil.
- When the oil starts to shimmer and you see a wisp of smoke, add half the eggplant, cut sides down, and fry until browned and starting to soften, 2 to 3 minutes. Flip once and cook another minute on the other side. Transfer to a plate, add 2 more tablespoons of scallion oil back to the pan, and repeat to fry the second batch of eggplants. (If you are lucky enough to have any scallion oil left, use it to fry eggs or to dress a salad.)
- Finally, sauce the eggplants: Add the first batch of eggplants back to the pan alongside the second batch. Reduce the heat to medium-low and pour the reserved gochujang sauce over the eggplants. Toss until evenly coated and the gochujang starts to caramelize, about 1 minute.
- Plate the eggplants on a large platter and garnish with the fried scallions and the reserved raw scallion greens. Serve immediately. (To store for later, transfer to a resealable container and keep in the refrigerator for 3 to 5 days. This dish tastes great cold, straight out of the fridge, or at room temperature.)
SOY GLAZED EGGPLANT
This Soy Glazed Eggplant stir fry is a super fast and easy vegetarian weeknight dinner, which also meal preps well for the week.
Provided by Beth - Budget Bytes
Categories Dinner Main Course Side Dish
Time 20m
Number Of Ingredients 11
Steps:
- Cut the eggplant into 3/4-inch cubes. The easiest way to do this is to first slice the eggplant into 3/4-inch slices, then lay each slice flat and slice into 3/4-inch squares.
- Add the olive oil to a large skillet at head over medium. Once hot, swirl the oil to coat the surface of the skillet, then add the eggplant cubes. Cook the eggplant cubes, stirring occasionally, until they are softened (about ten minutes). If the eggplant begins to stick, add a couple tablespoons of water to the skillet to help loosen the eggplant.
- While the eggplant is cooking, prepare the soy ginger glaze. Stir together the soy sauce, brown sugar, minced garlic, and ginger in a bowl.
- Once the eggplant is soft, pour in the soy ginger glaze, making sure to scrape out all the sugar that may have settled to the bottom of the bowl. Continue to stir and cook the eggplant in the skillet, dissolving any browned bits off the bottom, for about 5 more minutes.
- Top the eggplant with chopped peanuts and sliced green onion before serving. Serve over warm rice with a drizzle of sriracha mayo, if desired.
Nutrition Facts : ServingSize 1 Serving, Calories 450.83 kcal, Carbohydrate 67.98 g, Protein 8.78 g, Fat 16.85 g, Fiber 5.28 g, Sodium 1411.08 mg
MISO-GLAZED AUBERGINE (NASU DENGAKU)
Umami packed, Miso-glazed Aubergine is a simple and delicious dish that the whole family will love.
Provided by Laura
Categories Main Course
Time 40m
Number Of Ingredients 9
Steps:
- Preheat the oven to 200ºC / 400ºF
- Using a medium-size mixing bowl add the miso paste, sesame oil, soy sauce, rice vinegar, maple syrup, and hot water. Mix all the ingredients until they are well combined.
- To prepare the aubergines, cut them in halves lengthwise. Score the inside of the aubergine in squares making diagonal cuts. The cuts need to be deep but keeping the skin untouched.
- Using a brush, marinate the aubergine with the miso glaze. Make sure enough sauce is used on each aubergine.
- Place some baking paper on a baking tray, lay the marinated aubergines (facing up) and bake for around 30-40 minutes.
- When the aubergines are cooked, take them out of the oven and drizzle some extra miso mixture on the top, add finely chopped onions and sprinkle some sesame seeds.
Nutrition Facts : Calories 246 kcal, Carbohydrate 39 g, Protein 8 g, Fat 9 g, SaturatedFat 1 g, Sodium 1148 mg, Fiber 15 g, Sugar 24 g, UnsaturatedFat 7 g, ServingSize 1 serving
More about "soy glazed eggplant recipes"
GINGER-MISO-GLAZED EGGPLANT RECIPE | BON APPéTIT
From bonappetit.com
4.3/5 (83)Estimated Reading Time 2 minsServings 6-8
- Preheat oven to 425°. Brush both sides of eggplant slices with oil and place on a parchment paper-lined baking sheet. Roast eggplant, flipping once, until very tender, about 20 minutes. Remove from oven. Arrange a rack in upper third of oven and heat to broil.
- Meanwhile, whisk white miso and next 5 ingredients with 1 Tbsp. water in a small bowl. Stir in 1 1/2 tsp. sesame seeds and 2 Tbsp. scallions. Smear top of eggplant slices with miso sauce. Broil until golden and charred in places, 4–5 minutes. Remove from oven and sprinkle with remaining 1 1/2 tsp. sesame seeds and 1 Tbsp. scallions.
GLAZED EGGPLANT WITH SESAME SEEDS AND CHIVES | …
From rachaelraymag.com
- In a small saucepan, whisk together 6 tablespoons soy sauce, 2 1/2 tablespoons toasted sesame oil and 1 1/2 tablespoons brown sugar; bring to a boil and cook until reduced by one-third.
- Slice 4 small japanese eggplants, alternating between crosswise and diagonal cuts to make 32 wedges about 1 inch long.
OUR BEST JAPANESE EGGPLANT RECIPES - JUST ONE COOKBOOK
From justonecookbook.com
Reviews 2Published 2020-08-05Estimated Reading Time 5 mins
- Soy-Glazed Eggplant Donburi. This vegetarian rice bowl features crispy pan-seared eggplant slices that are smothered with an amazing sweet soy sauce. The simplicity of the dish puts the spotlight on all that eggplant can offer.
- Ginger Pork Rolls with Eggplant. Similar concept to bacon rollups, this Japanese version calls for thinly sliced pork. The inside is stuffed with eggplant and the rolls are pan-fried until golden brown before coating with a sweet-savory sauce.
- Eggplant Agebitashi. In this recipe, the quality of the eggplant is accentuated by deep frying and then soaked in a light savory broth. Known as Agebitashi, the unique Japanese cooking method presents eggplant in a new light.
- Miso Pork & Eggplant Stir-Fry. Eggplant and pork make a delicious and hearty stir fry! The savory miso sauce ties everything together. ‘My 85-year old mother said that it reminded her of the eggplant with miso that her mother made for her when she was a child.’
- Oyaki (Japanese Stuffed Dumplings with Eggplant) Fancy a weekend cooking project that will take you to the streets of Japan? Try these Oyaki dumplings, a popular snack in Nagano Prefecture in central Japan.
- Eggplant Parmesan Spaghetti. Determined to convert eggplant skeptics? This Eggplant Parmesan Spaghetti will turn them into an instant fan. The pasta dish combines the deeply flavored tomato meat sauce with crispy panko-crusted eggplant in the most scrumptious and comforting manner.
- Miso Glazed Eggplant. When in doubt, you can always count on this easy Miso Glazed Eggplant recipe. The eggplants are first glazed with an umami miso mixture and then grilled until crispy on the outside while retaining its creamy texture on the inside.
- Eggplant Unagi Donburi. You won’t believe this hearty, savory rice bowl with unagi eel and eggplant can come together in just 30 minutes! ‘Instead of unagi we used mackerel since unagi is really expensive in our country.
HEALTHY "SOY" GLAZED EGGPLANT | VEGAN, DAIRY-FREE, GLUTEN ...
From goodfoodbaddie.com
5/5 (19)Total Time 30 minsCuisine American, ChineseCalories 96 per serving
- Slice the eggplant into large dials. Then slice the dials into 3/4-inch cubes. Then, in a pan over medium heat, add coconut oil (or olive oil) and add eggplant cubes.
- Sauté the cubes for about 15 minutes (or until soft), making sure to stir occasionally. Eggplant is highly absorbent, so you may need to add a tablespoon or two of oil during the cooking process.
- While the eggplant is cooking, prepare the coconut amino glaze. Stir together fresh minced ginger, coconut sugar (or brown sugar), rice wine vinegar, garlic cloves, and coconut aminos in a small bowl. Once the eggplant is soft and golden on all sides, pour the coconut amino glaze onto the eggplant, including any sugar that is at the bottom of the bowl.
- Continue to stir and cook the eggplant in the pan, for about 5-10 minutes. The sauce should reduce and be absorbed by the eggplant. The eggplant should be soft. Season with salt and red crushed pepper.
SOY-GLAZED EGGPLANT WITH RED ONION ... - THE NEW BAGUETTE
From thenewbaguette.com
4.7/5 (10)Total Time 40 minsCategory VegetablesCalories 170 per serving
- Trim the eggplants and cut them into large-ish (about 2-inch) chunks. Place a layer of sliced eggplant into a colander and sprinkle generously with salt. Continue layering in the eggplant and sprinkling each layer with salt. Let stand for 15 to 30 minutes.
- When the eggplant looks sweaty, rinse it under running water, transfer to a kitchen towel, and pat dry.
- Heat a large non-stick skillet over medium heat and add enough oil to coat the bottom. Arrange half of the eggplant in a single layer in the skillet and cover tightly with a lid. Cook until golden brown, 3 to 4 minutes, then flip and brown the other side. Remove the eggplant from the skillet and cook the second batch, adding more oil as needed. Remove all the eggplant and set aside.
- Add about a teaspoon of the cooking oil along with the sesame oil to the skillet. Add the onion and cook until it’s starting to soften and brown, about 2 minutes. Then add the garlic, ginger, and pepper flakes, and cook for 30 seconds more.
SOY SAUCE ROAST EGGPLANT RECIPE - COOKING TO ENTERTAIN
From cookingtoentertain.com
Cuisine FusionCategory Side DishServings 4Total Time 30 mins
- In a large bowl add the eggplant cubes, Olive Oil, Soy Sauce, Garlic Powder, and Umami Powder. Toss it around until all the pieces are evenly coated.
- Pour the bowl onto the sheet pan and spread the Eggplant pieces around. It’s okay if they touch a bit, but you don’t want them stacked on top of each other. Place in the oven and roast for 25 minutes.
- When cooked, sprinkle with some White and Black Sesame Seeds and serve by itself or over white rice.
SPICY GINGER-SOY EGGPLANT RECIPE | CONFESSIONS OF A ...
From confessionsofagroceryaddict.com
5/5 (3)Category Dinner, Lunch, Main Course, Side DishCuisine Asian, Vegan, Vegetarian, Whole30Total Time 40 mins
- Cube eggplant and put in colander. Sprinkle liberally with Kosher salt and toss to coat. Let rest 10 minutes to remove excess moisture.
- Heat 2-3 tsp olive oil in sautee pan until shimmery. Using a tea towel or paper towel, blot off moisture from eggplant. Working in three (or more) batches so as not to overcrowd the pan, sear all four sides of eggplant, then remove from pan. Repeat with oil and eggplant until finished.
- Combine tamari and next five ingredients in now empty sautee pan. Bring to a simmer and cook until sauce is thickened. Toss cooked eggplant in sauce to coat.
- To plate, divide rice between two bowls. Divide eggplant on top of rice. Add as many toppings as you prefer. Enjoy!
MISO-GLAZED EGGPLANT - HIKARI MISO
From hikarimiso.com
Servings 4Total Time 15 minsEstimated Reading Time 2 mins
- In a small bowl, combine miso, sugar, mirin, and red chili pepper flakes and mix well. Set aside.
- Remove the ends of the eggplants. Slice them in half lengthwise from the stem to bottom creating boat-like halves. If you use Chinese eggplants, cut each boat-like half crosswise for a good size.
SOY-GLAZED EGGPLANT DONBURI 茄子の甘辛丼 • JUST ONE …
From justonecookbook.com
4/5 (273)Total Time 20 minsCategory Main CourseCalories 363 per serving
- Slice eggplant into ¼ inch slices and sprinkle salt (roughly ½-1 tsp). Set aside for 15 minutes and wipe off the moisture with a paper towel.
ROASTED EGGPLANT WEDGES WITH SOY-BALSAMIC GLAZE | GODDESS ...
From goddesscooks.com
Servings 2Estimated Reading Time 6 mins
MEATY ROASTED EGGPLANT WITH SOY-MISO GLAZE - I'M ALWAYS HUNGRY
From imalwayshungry.net
Estimated Reading Time 3 mins
JAPANESE ROASTED EGGPLANT | 15 MINUTES | LOWCARBINGASIAN
From lowcarbingasian.com
5/5 (8)Calories 23 per servingCategory Side Dish
LOW CARB BROILED JAPANESE EGGPLANT WITH SPICY SOY GLAZE ...
From lowcarbsimplified.com
Servings 4Total Time 13 minsCategory Side Dish RecipesCalories 115 per serving
SOY-GLAZED EGGPLANT AND AMARANTH GREENS • SWEET MISCELLANY
From sweetmiscellany.com
Reviews 2Total Time 25 minsServings 2
SOY GLAZED EGGPLANT – SLY ROOSTER
From slyrooster.com
Servings 4Estimated Reading Time 1 min
SOY GLAZED EGGPLANT | FUN FACTS OF LIFE
From funfactsoflife.com
Estimated Reading Time 5 mins
MISO EGGPLANT RECIPE | GOURMET TRAVELLER
From gourmettraveller.com.au
Servings 4-6Total Time 1 hr 5 mins
SOY GLAZED EGGPLANT AND ZUCCHINI - A IS FOR APPLE AU
From aisforappleau.com
5/5 (1)Category DinnerCuisine AsianTotal Time 20 mins
HASSELBACK EGGPLANT RECIPE
From norecipes.com
5/5 (5)Estimated Reading Time 3 mins
SOY GLAZED EGGPLANT RICE | JAPANESE RECIPE - WANDERING …
From wanderingwally.com
Cuisine JapaneseCategory Main CourseServings 4Total Time 1 hr
SWEET SOY GLAZED JAPANESE EGGPLANT | KEEPRECIPES: YOUR ...
From keeprecipes.com
SOY MISO GLAZE RECIPES - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
SOY GLAZED EGGPLANT | RECIPE | VEGETARIAN RECIPES, MEAL ...
From pinterest.nz
SOY-GLAZED EGGPLANT DONBURI 茄子の甘辛丼 | RECIPE | EASY ...
From pinterest.ca
SWEET SOY GLAZE HELLO FRESH - ALL INFORMATION ABOUT ...
From therecipes.info
SOY GLAZED EGGPLANT | RECIPE | VEGETARIAN RECIPES, RECIPES ...
From pinterest.com
SOY GLAZED EGGPLANT | FREE RECIPE NETWORK
From freerecipenetwork.com
SOY GLAZED EGGPLANT — PATACAKE
From patacakecookbook.com
SOY GLAZED EGGPLANT | RECIPE | EASY VEGETARIAN, WEEKNIGHT ...
From pinterest.co.uk
SOY-GLAZED EGGPLANT WITH RED ONION, GARLIC AND GINGER ...
From milkwoodrestaurant.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love