Pages Menu
RSS Facebook Twitter Pinterest Google + Instagram Tumblr Email
Categories Menu

Posted by on Jan 15, 2013 in Dairy-Free, Egg-Free, Gluten-Free, Nut-Free, Recipes, Seafood-Free, Vegan, Vegetables, Vegetarian | 3 comments

Japanese Miso-Glazed Eggplant Recipe

Japanese Miso-Glazed Eggplant Recipe

 

I’ve always been a loyal fan to eggplant. I love its silkiness, its ability to soak up sauce, its low maintenance and its vibrant and sexy color.

There were many years in my life where I was very allergic to eggplants and it was a sad dark time. Now that I have recovered, of course I have to make up for the loss time and get me a regular dose of eggplant love.

W Japanese Miso-Glazed Eggplant 01

This recipe is incredibly easy, basically just stir, brush, and in the oven it goes…where it transforms into sticky, caramelized, salty-sweet goodness…hm…

Is there anything you’ve not been able to have because of allergies or sensitivities that you miss?

W Japanese Miso-Glazed Eggplant 04

Adapted from Serious Eats

Japanese Miso-Glazed Eggplant

Rating: 51

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 6

Calories per serving: 86

Fat per serving: 1.1

Japanese Miso-Glazed Eggplant

Sticky, caramelized salty-sweet goodness!

Vegetarian|Vegan|Gluten-Free|Dairy-Free|Egg-Free|Nut-Free|Seafood-Free

Ingredients

  • 2 tbsp Mirin
  • 2 tbsp Japanese Cooking Sake
  • 1/4 cup Miso
  • 2 1/2 tbsp Sugar
  • 1 1/2 lb Chinese Eggplant, stemmed, split in half lengthwise
  • 1/3 cup Scallions, chopped

Instructions

  1. Preheat oven to 350F. Place the oven rack in the middle of the oven.
  2. Combine mirin, sake, miso, and sugar in a small bowl and stir with a fork until a paste is formed. Set aside.
  3. Spread the miso glaze generously on the cut surface of the egg plants. Place, cut side up, on a foil-lined baking sheet. Lightly tent with aluminum foil. Bake for 25 minutes.
  4. Remove foil cover and heat broiler on high and broil until the eggplants are completely tender and the glaze has begun to caramelize, about 10 minutes. Transfer to serving dish and sprinkle with scallions.

Notes

This recipe is gluten free if you ensure the miso you use is soy-based, and the brand of mirin and cooking sake you use contain no wheat.

If you reheat this the next day, be prepared that the eggplants will release some water and the sauce will be diluted somewhat.

http://www.cooksnapsavour.com/2013/01/15/japanese-miso-glazed-eggplant-recipe/

Japanese Miso-Glazed Eggplant Nutrition

Per each of 6 Servings

W Japanese Miso-Glazed Eggplant 03

W Japanese Miso-Glazed Eggplant 02

Share this:
Feeling like more?

3 Comments

  1. I love eggplant! This sounds delicious! It might be a good way for me to get my hubby to eat it ;) I don’t have any allergies actually, which is kind of nice! REB has quite a few though – not all food-related.

    • Allergies are such a pain! Hopefully REB isn’t allergic to stuff he really likes! Let me know how this one works out for you!

Leave a Reply