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Japanese miso eggplant recipe




This grilled miso eggplant recipe is very popular among the vegan Japanese dishes.


In fact, this Japanese miso eggplant is very authentic and traditional which has been enjoyed for years and years in Japan.


One of the Japanese Grandma's recipe♡




I love love this so much! haha


Eggplant is tender like a butter followed by smokey- sweet miso sauce.


The taste is a little similar to my previous eggplant recipe I introduced.



Eggplant are very mouth-watering when you bite off.


This eggplant recipe go with any type of miso paste, so feel free to use any miso paste on hand.


Prep takes you only 5 mins. After that, all you have to do is popping them into the oven!


Try one when the eggplants are in season!




<Japanese miso eggplant recipe>

▶vegan , gluten free


<Yield> 2 servings


<Prep time> 5 mins


<Cook time> 25min( grilled in the oven)


<Ingredients>

1 large eggplant ( not the Asian kind)

3 tbsp of vegetable oil


Sauce

2 tbsp of yellow miso without MSG

1 ½ tbsp of sugar

1 tbsp of rice wine without MSG and salt

2 tsp of soy sauce


<Optional toppings>

toasted sesame seed

crushed nuts

your favorite herb


<Directions>


1: Trim off the tip of eggplant. Cut in half lengthwise. Cut the edge, then place the cut side down, so that it won't roll around. Cut cross-hatches into the flesh. Sprinkle each side with 2 tbsp of vegetable oil and rub in. Repeat this for another half.




2; Preheat the oven to 200°Celsius = 392°Fahrenheit.  Mix sauces written above.




3; Line 1 on the parchment paper. Smother the miso paste on top.

Pop them into the oven and grill them for about 25mins. Take out from the oven and transfer onto the plate. Garnish some toasted sesame seed and herbs if you want to. Ready to be enjoyed.





<Miwa’s tips>

・you can use any type of miso paste you have.

(white miso / red miso without MSG)



・Make sure to wipe off the excess moisture of eggplant before you coat with the oil.


・please adjust the grilling time between 20-25mins. Each oven works differently. Eggplant should be a little burnt on the surface. Inside should be very tender as you can feel it's squashy by squeezing it gently.


・You can easily double the ingredients for the bigger batch.


・If you are using small Asian type eggplants, you need 2-3 eggplants for this recipe.


・You can eat the eggplant skin together with inside.


<Recommended side dish>

OYAKODON


Chirashizushi~festive sushi~


<Storage time>

Store it in a air-tight container in the fridge for 3 days.



<Did you try this recipe??>

Let me know by tagging me on Instagram

Love to see your creations!



<Looking for more Vegan Japanese food recipe??>





2020/08/04 MIWA


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