Discover this amazing Miso Glazed Eggplant; my version of Nasu Dengaku. Dive into the delicious combo of tender eggplant and savory miso for a flavor-packed experience that’s sure to impress!
Growing up, I was not a big eggplant fan. It wasn’t until I married and tasted my mother-in-law’s Baingan Bharta (Punjabi Eggplant), that I started to open my mind and my palate to eggplant. Slowly I discovered other eggplant dishes and realized how diverse and amazing of a vegetable eggplant is.
Why Miso?
First things first, let’s talk miso. If you’re not familiar with it, miso is a traditional Japanese seasoning made from fermented soybeans, along with other grains like rice or barley. It boasts a complex flavor profile that’s both savory and slightly sweet, adding depth and richness to any dish it graces.
One of the reasons miso is such a fantastic ingredient to cook with is its versatility. Whether you’re making soups, marinades, dressings, or glazes (like in our Miso Glazed Eggplant recipe), miso brings a unique depth of flavor that’s hard to replicate with any other ingredient.
Embracing Umami
Now, let’s talk about umami – the fifth taste that adds depth and complexity to our culinary creations. Miso is packed with umami, thanks to the fermentation process that develops glutamate, the compound responsible for that savory, mouthwatering flavor.
When paired with eggplant, another umami-rich ingredient, the result is a symphony of savory goodness that’s sure to satisfy even the most discerning palate. Plus, by grilling the eggplant until it’s tender and slightly charred, you add another layer of depth and complexity to the dish.
How to Score Eggplant
Now, onto the star of our dish: eggplant. When it comes to cooking eggplant, one simple technique can make all the difference: scoring. By gently scoring the flesh of the eggplant before cooking, you create channels for the flavors to penetrate, resulting in a more evenly seasoned and flavorful dish.
To score your eggplant, simply use a sharp knife to make shallow cuts in a crisscross pattern on the cut side of the eggplant. Be careful not to cut too deep – you just want to create a shallow grid pattern that allows the miso glaze to seep into the eggplant while it cooks.
Allergy-Friendly Note
- Gluten-Free Option: While traditional soy sauce contains gluten, you can easily make this recipe gluten-free by using tamari instead. Tamari is a gluten-free alternative to soy sauce that’s made from fermented soybeans and offers a similar rich flavor without the gluten. Be sure to check the labels on your miso paste and tamari to ensure they are gluten-free if you have a gluten sensitivity or allergy.
- Nut-Free: There are no nuts in this recipe, making it safe for those with nut allergies.
- Vegan-Friendly: Miso glazed eggplant is a plant-based dish, perfect for vegans and vegetarians alike.
Looking for more vegan/vegetarian dishes? Check these out:
Vegan Thai Red Curry
Vegan Poke Bowl
Rainbow Tofu Bowl
Miso Glazed Eggplant
Ingredients
- 1 eggplant, washed and edges of stem trimmed
- 1 Tbsp Sesame oil
For the Miso marinade:
- 1 teaspoon white miso paste**
- 1 tsp soy sauce
- 1 Tbsp agave
- 1/2 Tbsp rice vinegar
- 1 tsp garlic powder
- 1 tsp Chili Crisp
Instructions
- Preheat oven to 350 degrees.
- Start by cutting your eggplant in half and scoring cross cross into the flesh on both sides.
- Heat an oven safe pan on medium high heat and drizzle sesame oil.
- Add the eggplant to the pan to sear and caramelize the flesh side.
- Mix together all the miso marinade ingredients in a little bowl until combined.
- Flip the eggplant over and glaze the flesh with the miso marinade.
- Transfer to the oven and bake for 15 minutes.
- Remove from the oven and add the remaining glaze of the marinade.
- Bake for another 10 minutes.
- Once done it should be caramelized and golden.
- Serve with spring onions, toasted sesame seeds, and rice.
