Miso Eggplant
Umami-packed, Sweet, Savoury Perfection.
SERVES: 4 | PREP: 15 MIN | COOK: 35 MIN
A hearty vegetarian option bursting with authentic Japanese flavours—this dish delivers all the satisfaction and fullness you crave. Perfect paired with teriyaki salmon or your favourite protein or tossed into a poke bowl. It’s a vegetable dish that feels like a complete meal.
Ingredients
- 2 Large eggplants
- olive oil spray
- salt
Miso Sauce
- 3 tbsp miso
- 1 tbsp sugar
- 2 tbsp mirin
- 1 tbsp cooking sake (optional)
- 2 tbsp hot water
Method
- Pre-heat oven to 180C (fan-forced).
- Cut the eggplants in half, length wise.
- Sprinkle salt and leave for 10 min. Pat dry any water droplets on surface of eggplant. Remove the salt.
- Using a sharp knife, score a diamond pattern in the flesh of the eggplant.
- Spray pan with olive oil and brown the eggplant on both sides.
- Place eggplant on lined baking tray.
- Mix all of miso sauce ingredients together to form a paste.
- Using a pastry brush, generously brush the miso sauce over the cut side of the eggplants.
- Bake in the pre-heated oven for 30-35 minutes until starting to brown and tender.
- Remove from the oven. Brush more miso sauce to glaze the eggplants. Sprinkle with sesame seeds and chopped spring onion and serve hot.
