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Miso glazed eggplant is not just a dish; it’s an experience that captures the essence of umami in every bite. This recipe showcases the versatility of eggplant, transforming it into a savory delight with a miso glaze that balances sweet, salty, and nutty flavors. The dish is deeply rooted in Japanese culinary traditions, where miso—a fermented soybean paste—serves as a cornerstone ingredient, imparting rich flavors and health benefits.

Miso Glazed Eggplant

Discover the delicious world of miso glazed eggplant, a vegan dish that’s rich in umami flavors! This recipe transforms eggplant into a savory delight with a unique miso glaze that balances sweet, salty, and nutty notes. Learn about the health benefits of miso and eggplant, and follow simple steps to create a flavorful dish that will impress your guests. Perfect for both seasoned chefs and novice cooks, this recipe promises a delightful culinary experience!
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Ingredients
  

2 medium-sized Japanese eggplants (or 1 large globe eggplant)

3 tablespoons white miso paste

2 tablespoons soy sauce (can be low-sodium)

1 tablespoon rice vinegar

2 tablespoons honey or maple syrup (for a vegan option)

1 tablespoon sesame oil

1 tablespoon mirin (optional, adds depth)

1 teaspoon fresh ginger, grated

2 garlic cloves, minced

1 tablespoon sesame seeds (for garnish)

2 green onions, thinly sliced (for garnish)

Cooking oil (like vegetable or canola) for grilling

Instructions
 

Prepare the Eggplants: Slice the eggplants in half lengthwise. If using globe eggplant, cut into rounds or thick slices. Sprinkle a little salt on the cut sides and let them sit for about 20 minutes to draw out some moisture. This will make them less bitter and help in achieving better caramelization.

    Make the Miso Glaze: In a medium bowl, combine the white miso paste, soy sauce, rice vinegar, honey (or maple syrup), sesame oil, mirin (if using), grated ginger, and minced garlic. Whisk until you achieve a smooth and well-combined glaze.

      Preheat the Grill or Oven: If using a grill, preheat it to medium heat. If you prefer the oven, preheat to 400°F (200°C) and line a baking sheet with parchment paper.

        Rinse and Pat the Eggplants: After 20 minutes, rinse the eggplants under cold water to remove excess salt, then pat them dry using paper towels.

          Oil and Glaze the Eggplants: Brush the cut surfaces of the eggplants with a bit of cooking oil. Then, spread a generous amount of the miso glaze on the cut sides, ensuring they’re evenly coated.

            Cooking:

              - Grilling: Place the eggplants cut side down on the grill and cook for about 5-7 minutes. Flip them over and brush more glaze onto the cut side. Close the grill lid and continue to cook for another 5-7 minutes until they are tender and have beautiful grill marks.

                - Oven: Place the eggplants cut side up on the prepared baking sheet and bake for 20-25 minutes, basting with the remaining glaze halfway through.

                  Garnish and Serve: Once fully cooked, remove the eggplants from the grill or oven. Sprinkle with sesame seeds and sliced green onions for a fresh crunch and additional flavor.

                    Enjoy: Serve the miso glazed eggplant warm as a side dish, or pair it with rice or a grain bowl for a heartier meal.

                      Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings