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Introduction
Miso Glazed Eggplant is a beloved Japanese dish with a rich history deeply rooted in the country's culinary traditions. Miso, a fermented soybean paste, has been a staple ingredient in Japanese cuisine for centuries, prized for its unique umami flavor and versatility. This dish celebrates the marriage of miso's savory depth with the delicate sweetness of mirin, a traditional rice wine. The glazing technique, known as 'dengaku,' dates back to the 16th century when Buddhist monks would glaze vegetables over a charcoal fire, creating a caramelized coating that elevated the humble ingredients to new heights of flavor. Today, this dish remains a beloved delicacy, often served as a vegetarian main course or a flavorful side dish, showcasing the incredible depth Japanese cuisine can achieve with simple, quality ingredients.
Ingredients
• 1 large eggplant (around 1 lb), sliced into 1/2-inch thick rounds
• 1/4 cup white miso paste (preferably Shiro miso)
• 3 tablespoons mirin (Japanese rice wine vinegar)
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce (preferably low-sodium)
• 1 tablespoon brown sugar
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 2 tablespoons vegetable oil for brushing eggplant
• 2 green onions, thinly sliced (for garnish)
• 1 tablespoon toasted sesame seeds (for garnish)
Step 1:
Preheat oven to 425°F (220°C) or prepare a grill pan over medium-high heat.
Step 2:
In a mixing bowl, whisk together the miso paste, mirin, rice vinegar, soy sauce, brown sugar, sesame oil, ground ginger, and black pepper until well combined.
Step 3:
Brush both sides of the eggplant slices with vegetable oil, coating evenly.
Step 4:
Arrange the eggplant slices in a single layer on a baking sheet or grill pan.
Step 5:
If baking, roast the eggplant slices in the preheated oven for 10 minutes.
Step 6:
If grilling, cook the eggplant slices for 3-4 minutes per side, or until lightly charred and tender.
Step 7:
Remove the eggplant slices from the oven or grill and brush or spoon the miso glaze evenly over each slice.
Step 8:
Return the glazed eggplant to the oven or grill and cook for an additional 5 minutes, or until the glaze is caramelized and slightly crispy.
Step 9:
Transfer the glazed eggplant slices to a serving plate and garnish with sliced green onions and toasted sesame seeds.
Step 10:
Serve hot and enjoy!
Q: Can I use a different type of miso paste?
A: Yes, you can substitute the white miso paste with red miso paste, which will give the dish a deeper, richer flavor. However, adjust the amount of sugar or mirin as red miso tends to be saltier.
Q: How can I prevent the eggplant from becoming soggy?
A: To prevent soggy eggplant, salt the slices and let them sit for 30 minutes to draw out excess moisture before cooking. Rinse and pat them dry before proceeding with the recipe.
Q: Can I make this recipe ahead of time?
A: While best served fresh, you can prepare the miso glaze ahead of time and store it in the refrigerator for up to a week. Cook the eggplant just before serving for the best texture and flavor.
• For a gluten-free version, substitute tamari or coconut aminos for soy sauce.
• If unavailable, substitute sherry vinegar or apple cider vinegar for mirin.
• Ensure eggplant slices are evenly coated with oil to prevent sticking during cooking.
• Garnishes like chopped cilantro or sliced chili peppers can add extra flavor and color.
• This recipe is vegetarian and vegan-friendly.
Serve the glazed eggplant slices hot as a main dish or side dish, garnished with sliced green onions and toasted sesame seeds for added flavor and crunch.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the stovetop before serving.
Prepare the miso glaze while the eggplant is in the oven or on the grill to save time. Multitask by slicing the green onions and toasting the sesame seeds during the final cooking stage.
- For even caramelization, ensure the eggplant slices are evenly coated with oil and arranged in a single layer on the baking sheet or grill pan.
- Adjust the cooking time based on the thickness of the eggplant slices to prevent overcooking or undercooking.
- Taste the miso glaze and adjust the seasoning with additional mirin for sweetness or soy sauce for saltiness, if desired.
For a spicy twist, add a pinch of red pepper flakes or a drizzle of chili oil to the miso glaze. For a nutty flavor, substitute rice vinegar with apple cider vinegar and sprinkle with toasted crushed peanuts or cashews.
This dish pairs well with steamed rice, miso soup, and a crisp white wine or Japanese beer. For a complete meal, serve alongside grilled chicken or tofu.
Eggplant is in season during the summer and early fall months, making this recipe perfect for those seasons.
This recipe contains soy and sesame seeds, which are common allergens.
