Updated: Mar 4
This grilled miso eggplant recipe is one of the most popular among the vegan Japanese dishes.
In fact, this Japanese miso eggplant is very authentic and traditional. It has been enjoyed for years and years in Japan.
It's one of the standard Japanese Grandma's recipe♡
I love love this so much! haha
The eggplant is tender like butter, followed by a smokey-sweet miso sauce.
The taste is a little similar to my previous eggplant recipe.
The eggplant is very mouth-watering when you take a bite.
This eggplant recipe goes with any type of miso paste, so feel free to use any miso paste on hand.
The prep takes you only 5 minutes. After that, all you have to do is pop them into the oven!
Try it out when eggplants are in season!
<JAPANESE MISO EGGPLANT>
▶vegan , gluten free
<Yield> 2 servings
<Prep time> 5 minutes
<Cook time> 25 minutes (grilled in the oven)
1 large eggplant (not the Asian kind)
3 tablespoons vegetable oil
2 tablespoons yellow miso
1½ tablespoons sugar
1 tablespoon rice wine
2 teaspoons Soy sauce
your favorite herbs
1. Trim off the tip of the eggplant. Cut it in half lengthwise. Cut off a lengthwise slice so that it won't roll around. Place the cut side down. Cut cross-hatches into the flesh. Sprinkle each side with 2 tablespoons of vegetable oil and rub it in. Repeat this for the other half.
2. Preheat the oven to 200°C = 392°F. Mix the sauce as written above under the ingredients list.
3. Line a baking sheet with parchment paper. Place the eggplants onto the baking sheet cut side up and smother the miso paste on top. Pop them into the oven for about 25 minutes. Remove from the oven and transfer onto plates. Garnish with some toasted sesame seeds and herbs if you want to. Now it's ready to be enjoyed.
・You can use any type of miso paste you have.
・Make sure to wipe off the excess moisture from the eggplants before you coat with oil.
・Please adjust the baking time which should be 20-25 minutes. Each oven works differently. The eggplants should be a little charred on the surface. The insides should be very tender and squishy if you squeeze it gently.
・You can easily double the ingredients for a bigger batch.
・If you are using small Asian-type eggplants, you will need 2-3 eggplants for this recipe.
・You can eat the eggplant together with the skin.
<Recommended side dish>
Store in an air-tight container in the fridge for up to 3 days.
<Did you try this recipe??>
Let me know by tagging me on Instagram
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