This Miso-Glazed Japanese Eggplant is the perfect side dish or appetizer. Its ready in 25 minutes and tastes so good. You can also cut it into pieces and put it into pita or top it on sandwiches
There is no egg in eggplant! Shocking, right?
So, why is it called eggplant? According to Wikipedia, early European cultivators had yellow or white eggplants and resembled goose eggs. That is why they were named eggplants.
I love eating eggplants but I don’t like preparing them. They are not very easy to work with and they tend to brown easily.
The Japanese eggplant, on the other hand, is very easy to work with and has a lot more denser texture than other eggplants. This eggplant also lasts longer than other eggplant varieties.
They work great in veggie patties, vegetarian lasagna, vegetarian casserole and pastas
Recently, I started cooking with Mirin and Miso. I have eaten them whenever I ate Japanese food, but, they have never been in my pantry.
Japanese food is not very conducive to a vegetarian’s diet. I have often fantasied about visiting Japan, but, I always wonder how I am going to survive there. Additionally, I am very sensitive to the smell of fish. I found a helpful blog that aids vegetarians to eating in Japan.
If you are familiar with Japan, please feel free to enlighten me.
This Miso-glazed Japanese Eggplant recipe has become one of my favorite dishes to make and photograph. It was quick and simple to make, but, the rewards lay in taste!
Also, I discovered this dish’s Japanese name is “nasu dengaku”.
This can be served as an appetizer or even as a side dish. This will also work great as a salad topper.
Personally, I ate them as a snack all day yesterday.
I also made a pull-apart eggplant recipe that is beyond delicious! Incidentally, miso is also PERFECT for a dessert recipe. I made this butternut squash pie with miso
So, what is your favorite Japanese vegetarian recipe?
Miso Glazed Japanese Eggplant
Miso-Glazed Japanese Eggplant
- 1 Japanese Eggplant Long and Slender
- 2 Tsp Yellow Miso
- 1 ½ tsp Mirin
- 1 tsp sugar or to taste
- ½ tsp ginger finely grated
- ½ tsp vegetable oil for the miso mixture
- ½ tsp sunflower oil for glazing
- 1 tsp Panko breadcrumbs or regular crumbs
- 1 tsp sesame seeds for garnish
- ½ tsp soy sauce
- 1 tsp water
- Bring your broiler to warm up to 400 degrees
- Cut the eggplant in half and lengthwise
- Using a spoon, remove the pulp from the eggplant
- In a small pan, add the vegetable oil. Allow it to warm up a little
- Add the eggplant pulp, breadcrumbs and soy sauce
- For the glazing, bring together the Miso, Mirin, sugar, ginger and water
- Brush the eggplant with the sunflower oil
- Brush the top of the eggplant with the Miso mixture
- Add the pulp mixture in the middle of the eggplant and flatten it.
- Place the eggplant on an aluminum foil or a baking sheet.
- Place the eggplant in the broiler and let it broil until golden brown
- Remove from the broiler serve immediately with a side of soy sauce or wasabi sauce.
[email protected] says
I love this. I’m a huge fan of Japanese flavors.
Healing Tomato says
Thank you! I am trying my hand at Japanese Flavors.
Sylvia Ellie says
When I read the title of this post, I knew I would like it. I’m a huge fan of Japanese flavors and love eggplant. I agree that these long Japanese eggplant are meatier and easier to work with, but I like all kinds. I wonder how long miso keeps in the refrigerator. I’ve had some for quite some time now. Hope it’s still good. Can’t wait to give your recipe a try.
Healing Tomato says
Thank you so much Sylvia. I am glad that you like it. I put my Miso in the Freezer for now. I am sure it will last a while, but, I don’t know. I hear that they have a long shelf life. Please send me pics when you make the recipe.