Miso eggplant is one of my go-to dishes to order when I’m at a Japanese restaurant, but it’s also super quick and easy to whip up at home too! It can be ready in just over half an hour and makes a delicious, vegan friendly dinner option served with rice and greens. Miso eggplant is a regular feature on my table, that’s for sure!
This miso eggplant recipe is from Adam Liaw’s cookbook Asian After Work, and I found the recipe here.
For the eggplant
- 2 medium sized eggplants
- 2tbs oil
- Sea salt
- 2 spring onions
- Sesame seeds
For the miso sauce
- 3tbs miso paste
- 1tb sugar
- 2tbs mirin
- 2tbs sake
- 2tbs water
- Preheat the oven to 200C
- Dice the eggplant into 2cm cubes
- Toss the eggplant in the oil and season with salt
- Roast for 20 minutes, until the eggplant is slightly browned
- Meanwhile, slice the spring onion into small pieces and set aside
- Toast the sesame seeds in a dry pan until lightly golden and set aside
- Mix together the miso sauce ingredients until smooth and combined then pour over the eggplant, tossing well to coat
- Roast for another 5-10 minutes, until the sauce starts to caramelise
- Spoon into a serving bowl and sprinkle with the spring onion and sesame seeds
Yum! Easy as that! If you want to keep this vegetarian friendly then just be careful which brand of miso paste you use, as most of them contain bonito which is a fish. I use the Hikari brand white miso which is bonito free, but just check the ingredients list first.
I love how simple this is, and whilst it does require a few specialty Japanese ingredients none of them are hard to find or expensive, and they last ages so you’ll be able to get plenty of use out of them. They’re used in lots of other Japanese dishes too, and I do love me some Japanese food!