The Perfect Miso Glazed Eggplant

The Perfect Miso Glazed Eggplant

Wow, who knew eggplant could be so delish? This miso-glazed eggplant is a new fan fave and something I’m gonna be adding to my weekly rotation. It’s a great dish on its own, over a bed of rice, or if you wanna throw some protein and other mixed veggies for a nice little stir-fry. I love a good diverse recipe and this one is giving it all.

this Recipe

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Original recipe credit goes to LA foodie gal @brocyourbody. She’s always killing it in the kitchen and inspiring my dishes. My recipe is almost identical but I used less cooking oil, local jalapeno honey, and added sesame seeds. 🤗

Ingredient notes:

Eggplant – Highly underrated yet versatile in nature, eggplants are no one trick pony. Whether you find them buried in parmesan and sauce or drenched in a miso glaze, eggplant makes for a nice meaty veggie to round out your plate. Japanese, regular, and variations in between, we welcome them all in this recipe. The key here is to extract the water out of them by sprinkling them with salt and patting them dry to avoid any sogginess.

White Miso Glaze – White miso is a fermented paste made from rice, barley, and soybeans. It has a mild umami flavor with a mellow, nutty sweetness, and is the mildest of the many different kinds of miso.

Tamari – If you’re a fan of soy sauce, you’ll love its relative: tamari sauce. It’s thicker and more mellow than soy sauce, but it’s still packed with that signature savory umami flavor.

@kerissa.mariekeen

Where my vegetarians at!? 🍆🍆🍆#TopGunMode #fyp #foodtiktok

♬ Elevator Music – Bohoman

What you need for this miso-glazed eggplant recipe

• 1 large eggplant
• 2 tbsp Olive oil
• 1/4 cup Tamari sauce
• 2 tbsp white miso paste
• 1 tbsp Honey
• 1 tsp Chili sauce
• 2 Scallions

How to make it:

1. Place the chopped eggplant on a large plate or cutting board and sprinkle with salt.
2. Let it sit for about 10 minutes to draw out any excess moisture.
3. Pat dry with a paper towel. Make the sauce by combining the soy sauce, white miso paste, honey, rice wine vinegar, and chili sauce in a small bowl.
4. In a large skillet or wok, heat the oil over medium heat. Once the pan is hot, add the eggplant. Make sure not to overcrowd the pan- it may need to be done in 2 batches.
5. Sauté until the eggplant is soft and crispy on the outside, about 5-7 minutes.
6. Add in the sauce and green onion and sauté for an additional 1-2 minutes.
7. Serve right away over rice or as a side dish.

Frequently asked questions

What can I do with leftover miso paste?

There are many ways to get the most out of miso paste…some of which may not be the first that comes to mind but I have a few ideas for you; stir it into soup (miso soup), make a sesame-miso vinaigrette, or mix it with some dijon mustard and mirin for a delicious miso-based marinade.

How to cook eggplant?

Eggplant might get a bad rap for being bland and rubbery but the truth is, you may not be cooking it right. By simply extracting some of the water out of your eggplant by sprinkling it lightly with salt, letting sit for 10 minutes, and patting it dry, you can avoid any soggy mishaps. But pan frying isn’t the only way to cook it, you can grill, air fry, and bake it too.

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