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Japanese Miso Eggplant

This Miso eggplant is one of the best vegetarian Japanese dishes. The ginger glaze is quick and easy - tastes great on anything!
Prep Time 5 minutes
Total Time 15 minutes
Servings 4

Ingredients

  • ¼ cup mellow white miso paste
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons water
  • ½- inch fresh ginger root peeled
  • 1 clove garlic
  • 1 tablespoon raw honey
  • 2 tablespoons vegetable or olive oil
  • 6 Japanese eggplant or the smallest you can find, halved lengthwise
  • 1 scallion for garnish, thinly sliced

Instructions

  • Preheat the broiler
  • In a small food processor, combine the miso, vinegar, water, ginger, and garlic. Puree until smooth. Alternatively, you can mince the garlic and ginger by hand and whisk everything together in a small mixing bowl. Set aside.
  • Line a baking sheet with foil or parchment paper. Drizzle the eggplant with the olive oil and using clean hands, rub the skin and flesh until lightly greased. Arrange the eggplant cut-side up.
  • Cook under the broiler until the top of the eggplant is golden brown and the flesh is soft, 4 to 6 minutes. Remove the pan from the oven and brush the cut-sides of the eggplant generously with the miso glaze. Return to the oven until caramelized, 2 minutes. Brush the tops of the eggplant again with the miso paste and return to the broiler, rotating the pan for even cooking.
  • Serve immediately garnished with the scallions.

Nutrition

Serving: 4g