Tasty Miso Eggplants

This Japanese-inspired miso eggplant dish balances sweetness and umami flavors perfectly. You can enjoy it as a side or serve it over rice as a main course.

I first made these eggplants after coming back from Japan where I fell in love with their umami flavors. Now this dish is a regular in my kitchen, and even my friends who usually avoid eggplant keep asking for more.

Ingredients

• 4 Japanese eggplants: Their thin skin and soft flesh work great here. Regular eggplants are fine too, just cut them smaller
• 2 tablespoons sunflower oil: This mild oil lets the sauce flavors shine through

For the sauce:

• 1 crushed garlic clove: Gives a spicy kick that works well with the miso
• 3 centimeters fresh ginger: Adds a zesty punch. Look for a firm piece with smooth skin
• 4 tablespoons Mirin: This sweet rice wine is key for authenticity. Dry white wine with a pinch of sugar works in a pinch
• 1 tablespoon honey: Gives sweetness and balances the salty miso nicely
• 2 tablespoons soy sauce: Go for good Japanese soy sauce for better flavor depth
• 2 tablespoons white Miso: The star ingredient. White miso's mild flavor pairs wonderfully with eggplant

For serving:

• Golden sesame seeds: Add a nice crunch and nutty flavor
• 1 finely sliced green onion: Brings freshness and color to the finished dish

Step-by-step instructions

Getting the eggplants ready:

Wash and dry your eggplants, then cut them into 2-centimeter chunks or rounds. Keep them chunky so they hold together while cooking but still soak up all that yummy sauce.

Cooking the eggplants:

Heat your oil in a big pan over medium-high heat. Toss in the eggplants and stir often so all sides cook evenly. Cook until they turn soft and slightly golden, about 10-12 minutes. If they start sticking, add a touch more oil or a splash of water.

Making the sauce:

While the eggplants cook, get your sauce going. In a bowl, mix the crushed garlic and finely chopped ginger. Add the mirin, honey, soy sauce and white miso. Stir well until everything's smooth, making sure to break up any miso lumps.

Adding the sauce:

Once your eggplants are nice and tender, pour in your sauce. Turn up the heat and let it bubble for 2-3 minutes, gently stirring to coat all the eggplant pieces. Then lower the heat and cook another 2 minutes so the flavors really sink in.

Plating up:

Put your eggplants on a serving dish. Sprinkle generously with golden sesame seeds and scatter the finely chopped green onion on top. Serve right away to enjoy all the flavors and textures at their best.

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Must-know tips

• Eggplants soak up tons of oil, so use a non-stick pan to cut down on how much you need
• This dish goes great with white rice or quinoa for a complete meal
• The flavor gets even better the next day when the eggplants have soaked in the sauce overnight

Miso really transforms this dish completely. The first time I opened a jar of white miso, I was amazed by its complex smell and silky texture. It's a fermented paste that adds incredible depth to even the simplest foods.

Storing your miso eggplant

This dish keeps well in the fridge for 3-4 days in an airtight container. Warm it up gently in a pan or microwave with a few drops of water if needed. Don't freeze it though, as the eggplants will lose their nice texture.

Tweaks and changes

Want it spicier? Throw in some Korean gochujang paste or red pepper flakes. For a milder version, just add a bit more honey. You can also bulk up the dish with sliced shiitake mushrooms added near the end of cooking or some spinach for extra greens.

What to serve with it

These eggplants taste amazing over Japanese rice with some miso soup and Japanese pickles for a full meal. They also work great as a topping for homemade ramen bowls or packed in a bento box. For a fun appetizer, spread them on little toast slices for Asian-style bruschetta.

Background and tradition

This recipe draws from nasu dengaku, a traditional Japanese dish where eggplants are typically grilled then topped with caramelized miso sauce. In Japanese cooking, eggplant is loved for soaking up flavors so well. You'll often find this dish at family meals or in izakayas, those cozy Japanese tapas bars.

Frequently Asked Questions

→ What's the best kind of eggplants to use?

Japanese eggplants work wonderfully because they’re sweet and smaller. If you can’t find those, regular eggplants will be fine—just cut them into smaller pieces.

→ Can I swap out white miso?

White miso is mild and sweet, but if you don't have it, use yellow or red miso instead. Remember, those have stronger flavors, so adjust the amount accordingly.

→ What can I use instead of mirin?

No mirin? No problem! Try dry white wine with a little sugar for a similar sweet touch.

→ How do I get perfectly tender eggplants?

To make sure your eggplants turn out soft, cut them into even-sized pieces and cook them over medium heat with plenty of oil. If they stick to the pan, add some more oil or a splash of water.

→ What’s the best way to serve these eggplants?

These eggplants are great with steamed rice as a main meal or as a side dish to pair with grilled meats or fish.