Savor the umami-rich flavors of this roasted miso eggplant dish, a delightful blend of Japanese-inspired ingredients that caramelize beautifully in the oven, yielding a tender, flavorful interior with a slightly crisp exterior.
40 minutes
Savor the umami-rich flavors of this roasted miso eggplant dish, a delightful blend of Japanese-inspired ingredients that caramelize beautifully in the oven, yielding a tender, flavorful interior with a slightly crisp exterior.
Eggplants, cut into large cubes
each
tablespoons
tablespoons
Sake
tablespoons
tablespoons
tablespoons
Scallion Greens, sliced
teaspoons
teaspoons
1. Prep
Preheat your oven to 425°F (220°C). Cut the eggplants into large cubes, aiming for uniform size to ensure even cooking. In a bowl, whisk together the miso paste, sugar, sake, and mirin until well combined. This mixture will create a glaze that caramelizes on the eggplant, adding depth of flavor.
2. Dress
In a mixing bowl, toss the eggplant cubes with avocado oil until they are lightly coated. This helps them to brown and not stick to the baking sheet. Then, add the miso mixture and toss until the eggplant is well coated with the glaze.
3. Roast
Line a baking sheet with foil for easy cleanup. Spread the eggplant cubes in a single layer on the baking sheet. Roast in the preheated oven for 25-30 minutes, or until the eggplant is tender inside and caramelized on the edges. Stir them half way through. The visual cue here is a deep golden-brown glaze on the eggplant, indicating it's perfectly cooked.
4. Finishing Ingredients
Once the eggplant is roasted, plate the dish and sprinkle with sliced scallion greens and toasted sesame seeds for added texture and a pop of fresh flavor.
Substitute eggplant with chicken thighs or breasts, marinate in the miso glaze before roasting until cooked through.
Replace the eggplant with firm tofu slices, bake until caramelized and slightly crispy on the outside.
Replace the eggplant with salmon fillets and bake, adjusting the cooking time for the thickness of the salmon.
Cube sweet potatoes and roast until tender, then glaze with the miso mixture and roast until the edges are crispy.
Garnish with pickled ginger or radishes for a zesty contrast, or drizzle with a tahini sauce or a yogurt-based dressing for a creamy finish.
Preheat your oven and use a high temperature to get a nice caramelization on the eggplants. Around 400-425°F (200-220°C) should do the trick. Place the eggplants cut-side down first to get a nice char, then flip and baste with the miso glaze.
Taste and adjust the flavors as needed. Miso can vary in saltiness, so it's important to balance the sweet, salty, and umami flavors. Consider using high-quality, organic miso for the best taste.
Look for eggplants that are firm to the touch with smooth, shiny skin. They should feel heavy for their size. Avoid eggplants with brown spots or blemishes.
Cut the eggplants in half and score the flesh in a crosshatch pattern. Salt them generously and let them sit for about 30 minutes to draw out any bitterness. Rinse the salt off and pat them dry before cooking.
Apply the glaze several times during the roasting process. This layering will create a richer flavor and glaze. Don’t apply the glaze too early; the high sugar content can cause it to burn.
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