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Miso-Glazed Eggplant Recipe

written by Adam Guthrie

vegan Recipes japanese miso eggplant

Miso Eggplant Recipe

Image: Adam Guthrie

Miso is a fermented food and is a key ingredient in Japanese cooking. In this dish, the miso’s strong deep flavour coats the eggplant slices to create a magically flavoured dish.

Makes: 4

GF, V, VG

Ingredients

Method

  • 4 medium-sized eggplants
  • 5 tbsp rice vinegar
  • 2 tbsp coconut sugar
  • 1 tbsp sesame oil
  • 1 tsp finely grated ginger
  • 80g white miso
  • 1 tbsp white sesame seeds
  • 1 tbsp microgreens
  1. Preheat oven to 200°C and line a baking tray with greaseproof paper.
  2. Cut the eggplants in half lengthwise, then cut a diamond pattern in the flesh of the eggplant. Place the eggplants cut side up on a baking tray lined with greaseproof paper.
  3. Place rice vinegar, sugar, sesame oil, ginger and miso in a small heavy-based saucepan. Bring to the boil, stirring constantly. Remove from heat.
  4. Using a pastry brush, generously brush two thirds of the miso sauce over the cut side of the eggplants.
  5. Bake for 30–35 mins until starting to brown and are tender.
  6. Remove from the oven and brush more miso sauce to glaze the eggplants.
  7. Sprinkle with sesame seeds and microgreens and serve on a platter.




  

Adam Guthrie

Adam is a vegan whose passion for food began with a life-threatening illness and continues today in a lifestyle built around healthy cooking and eating. Adam is a qualified chef and wellness coach who specialises in a wholefood, plant-based diet. Adam shares how to prepare delicious, healthy food for health, energy and vitality. He conducts online healthy eating and wellness programs and gives keynote talks, live cooking demonstrations and cooking classes on the subject of healthy eating and living well.

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