This miso glazed eggplant recipe offers a satisfying combination of flavors and textures. The miso paste, along with garlic-infused olive oil and a touch of maple syrup for sweetness, creates a well-rounded glaze that enhances the natural taste of the eggplant. The eggplant is scored to allow the glaze to penetrate and then broiled until tender and caramelized. Garnished with scallion tops and sesame seeds, this dish can be enjoyed as a flavorful side or as a hearty main course.
Miso glazed eggplant enjoys an enduring popularity due to its compatibility with diverse dietary preferences and restrictions. Its rich flavors make it a satisfying vegetarian or vegan option, while the use of gluten-free miso paste caters to individuals with dietary restrictions.
The history of miso glazed eggplant, also known as Nasu Dengaku in Japanese cuisine, dates back centuries and is rooted in the culinary traditions of Japan. The term “Nasu” refers to eggplant, and “Dengaku” is derived from “dengaku boshoku,” which means “skewered and grilled food” that was commonly enjoyed at Buddhist temple festivals. The miso glazed eggplant recipe’s popularity also reflects the Japanese appreciation for umami, the fifth basic taste associated with savory and rich flavors.
Recipe highlights:
– No artificial ingredients
– Allergens: No shellfish, dairy, nuts, soy, eggs
– Easily customizable for many diets (IBS, SIBO, low FODMAP, IBD)
Miso glazed eggplant
Ingredients
- 2 medium-sized eggplants
- 2 tablespoons miso paste if needed, choose a gluten-free or low FODMAP variety
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon water
- 1 tablespoon sesame oil
- green tops of scallions green parts only, finely chopped (for garnish)
- sesame seeds for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the eggplants in half lengthwise and score the flesh in a crisscross pattern.
- In a bowl, mix the miso paste, olive oil, maple syrup, rice vinegar, water, and sesame oil to create the glaze.
- Brush the miso glaze generously over the scored flesh of the eggplant halves. Allow the glaze to seep into the scores.
- Place the glazed eggplant halves on a baking sheet lined with parchment paper.
- Sprinkle a bit of salt over the glazed eggplant.
- Bake the eggplant in the preheated oven for about 25-30 minutes, or until the eggplant is tender and the glaze is caramelized.
- Once cooked, remove the eggplant from the oven and let it cool slightly.
- Garnish the miso glazed eggplant with chopped green scallion tops and sesame seeds. Serve the miso glazed eggplant as a delicious side dish or as a main course.
