Elevate your dinner with Miso-Glazed Eggplant, an Umami Vegetarian Delight that pairs silky roasted eggplant with a rich, caramelized miso glaze. This dish combines savory umami, subtle sweetness, and a nutty finish for a stunning side or main that’s perfect for weeknight meals or Asian-inspired feasts. Discover the magic of Miso-Glazed Eggplant and bring bold, healthy flavors to your table with minimal effort!
Ingredients for Miso-Glazed Eggplant
Here’s what you’ll need for Miso-Glazed Eggplant (serves 2–3):
- 2 medium Japanese eggplants
- 3 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp sake
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp vegetable oil
- 1 tsp toasted sesame seeds
- 1 scallion, thinly sliced
Equipment
- Baking sheet
- Parchment paper
- Small mixing bowl
- Whisk
- Pastry brush
- Knife and cutting board
- Oven
- Measuring spoons
- Airtight containers for storage
Ingredient Tips
- Eggplant: Japanese or Chinese eggplants are ideal for their tender flesh; choose firm, glossy ones.
- Miso Paste: White miso offers a milder, sweeter flavor; red miso works for a bolder taste.
- Mirin and Sake: These add depth; substitute with rice vinegar or dry sherry if needed.
- Soy Sauce: Use low-sodium for control; tamari works for gluten-free diets.
- Scallions: Freshly sliced for brightness; green onions are a fine substitute.
Directions for Miso-Glazed Eggplant
Let’s make this Miso-Glazed Eggplant—a true Umami Vegetarian Delight!
Preheat the Oven
I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup and even roasting of this Umami Vegetarian Delight.
Prepare the Eggplants
I cut 2 medium Japanese eggplants in half lengthwise, scoring the flesh in a crisscross pattern without piercing the skin to help the glaze soak in.
Make the Miso Glaze
In a small bowl, I whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp sake, 1 tbsp soy sauce, and 1 tbsp sugar until smooth and glossy.
Glaze the Eggplants
I brush the miso glaze generously over the cut side of each eggplant half, ensuring even coverage for maximum flavor in Miso-Glazed Eggplant.
Roast the Eggplants
I drizzle 1 tbsp vegetable oil over the eggplants, place them cut side up on the baking sheet, and roast for 20–25 minutes until tender and the glaze is caramelized.
Garnish and Serve
I remove the Miso-Glazed Eggplant from the oven, sprinkle with 1 tsp toasted sesame seeds and 1 sliced scallion, and serve immediately for a vibrant finish.
Nutrition
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 2–3
- Calories: ~180 kcal per serving
- Macros per Serving: 20g carbs, 4g protein, 8g fat, 4g fiber
Variations for Miso-Glazed Eggplant
Try these twists on Miso-Glazed Eggplant:
- Spicy Kick: Add ½ tsp chili flakes to the glaze for a fiery Umami Vegetarian Delight.
- Ginger Boost: Mix 1 tsp grated fresh ginger into the glaze for extra warmth.
- Red Miso Swap: Use red miso paste for a deeper, bolder flavor profile.
- Nutty Crunch: Sprinkle 1 tbsp chopped peanuts or almonds with sesame seeds for texture, inspired by Food and Tips’ creative garnishes.
- Citrus Zest: Add 1 tsp orange or lemon zest to the glaze for a bright Umami Vegetarian Delight.
Serving Ideas:
- Pair with Food and Tips’ Grilled Sweet Potatoes for a colorful vegetable spread.
- Serve with Food and Tips’ miso soup or seaweed salad for a Japanese-inspired meal.
- Offer as a vegetarian main with steamed rice or soba noodles.
Storage
I store Miso-Glazed Eggplant in an airtight container in the refrigerator for up to 3 days to maintain flavor and texture. I reheat in a 350°F oven for 8–10 minutes to revive the caramelized glaze, avoiding the microwave to preserve the silky texture. For freezing, I wrap cooled eggplant halves tightly in plastic wrap and place in a freezer bag for up to 1 month, thawing in the refrigerator before reheating.
Serving Tips
- Presentation: Arrange Miso-Glazed Eggplant cut side up on a sleek platter to showcase the glossy glaze and vibrant garnishes.
- Garnish: Add extra sesame seeds, scallions, or a drizzle of sesame oil for flair.
- Pairing: Enjoy with sake, green tea, or Food and Tips’ citrus-infused sparkling water to complement this Umami Vegetarian Delight.
- Portion Size: 1–2 halves per person as a side; 2–3 as a main.
- Occasions: Perfect for weeknight dinners, dinner parties, or Asian-inspired gatherings.
FAQs
Here are answers to some common questions about Miso-Glazed Eggplant:
Can I use regular eggplants instead of Japanese eggplants?
Yes, regular eggplants work, but slice them thinner (½-inch rounds) as they’re larger and denser. Japanese eggplants are preferred for their tender texture in Miso-Glazed Eggplant.
Can I make this dish gluten-free?
Yes, use tamari or gluten-free soy sauce to make Miso-Glazed Eggplant gluten-free; ensure mirin is gluten-free as well.
How do I prevent the glaze from burning?
Apply the glaze evenly and roast at 400°F, checking after 20 minutes. If browning too quickly, cover loosely with foil to protect the Umami Vegetarian Delight.
Can I grill instead of roast the eggplants?
Yes, grill eggplant halves on medium-high heat for 4–5 minutes per side after brushing with glaze, ensuring a charred, flavorful Miso-Glazed Eggplant.
Can I make the glaze ahead of time?
Yes, prepare the glaze up to 2 days ahead and store in the fridge. Whisk before using to ensure smoothness for this Umami Vegetarian Delight.
What if my eggplant is bitter?
Choose young, firm eggplants to avoid bitterness. If concerned, lightly salt the scored flesh, let sit for 20 minutes, then pat dry before glazing.
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- Mozzarella Chicken in Basil Cream Sauce
Conclusion
Miso-Glazed Eggplant is more than a simple vegetable dish; it is a celebration of flavor, texture, and health wrapped in a beautifully caramelized glaze. Its balance of sweet, salty, and umami notes makes it a versatile dish suitable for numerous occasions—from weeknight dinners to elegant gatherings. This Umami Vegetarian Delight brings Japanese-inspired flair to your table with minimal effort, ensuring a nutritious and mouthwatering addition to your repertoire. Roast up some Miso-Glazed Eggplant and savor the magic of bold flavors in every silky bite!
Miso-Glazed Eggplant
Ingredients
- 2 medium Japanese eggplants
- 3 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp sake
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp vegetable oil
- 1 tsp toasted sesame seeds
- 1 scallion thinly sliced
Instructions
Preheat the Oven
- I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup and even roasting of this Umami Vegetarian Delight.
Prepare the Eggplants
- I cut 2 medium Japanese eggplants in half lengthwise, scoring the flesh in a crisscross pattern without piercing the skin to help the glaze soak in.
Make the Miso Glaze
- In a small bowl, I whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp sake, 1 tbsp soy sauce, and 1 tbsp sugar until smooth and glossy.
Glaze the Eggplants
- I brush the miso glaze generously over the cut side of each eggplant half, ensuring even coverage for maximum flavor in Miso-Glazed Eggplant.
Roast the Eggplants
- I drizzle 1 tbsp vegetable oil over the eggplants, place them cut side up on the baking sheet, and roast for 20–25 minutes until tender and the glaze is caramelized.
Garnish and Serve
- I remove the Miso-Glazed Eggplant from the oven, sprinkle with 1 tsp toasted sesame seeds and 1 sliced scallion, and serve immediately for a vibrant finish.
Notes
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