Vegetarian or not, miso glazed eggplant is my go-to at Japanese restaurants. But – like most things – my body doesn’t love it as much as I would like it to. It always leaves me feeling sluggish and unwell.
If you have the same problem, read on, because I have the solution. I’ve been finessing this recipe for a while. I’ve had it for lunch, eaten it as leftovers and served it up to guests at a dinner party, and it went down a treat every time. It is the only way to eat eggplant.
This baked miso eggplant is best enjoyed with a quick pickle of cucumber and red onion, and some steamed basmati rice. That’s all you need. Let the eggplant shine.
Miso glazed eggplant
2 tbsp chickpea miso (I love meru miso)
2 tbsp mirin
1 1/2 tbsp coconut sugar
1 tbsp filtered water
1 tsp sesame oil
6 baby eggplant, halved lengthways and scored
3 tsp water
2 tsp rice wine vinegar
2 tsp coconut sugar
1 tsp Himalayan rock salt
1/2 Lebanese cucumber, finely diced
1/4 red onion, finely diced
Steamed basmati rice, to serve
Preheat oven to 180 degrees C.
Add miso, mirin, coconut sugar, water and sesame oil to a small bowl and whisk until combined. Consistency should be more like a paste than runny.
Lay eggplant slices skin side down on a baking tray. Spoon paste over the flesh of the eggplant, reserving around 1/4 of the contents.
Place in oven for around 12 mins, before reglazing with the remaining glaze. Return to oven for a further 12 mins.
While eggplant is cooking, add rice wine vinegar, coconut sugar, water and salt into a small bowl and whisk until combined. Add cucumber and onion and ensure coated well. Let stand until serving.
Spoon rice into bowls and lay a couple of eggplant slices flesh side up on top. Then, pour over cucumber and red onion ‘pickle’ and sprinkle with sesame seeds.