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Miso-Glazed Japanese Eggplant
Rini
A simple Miso Glazed Japanese Eggplant baked in the oven
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Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course
Appetizer
Cuisine
Asian
Servings
2
People
Calories
77
kcal
Ingredients
1x
2x
3x
1
Japanese Eggplant
2
Tsp
Yellow Miso
1 ½
tsp
Mirin
1
tsp
vegan 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
Instructions
Set your broiler to 400 degrees
Cut the eggplant in half and lengthwise
Using a spoon, remove the pulp from the eggplant and place it in a bowl
In a small pan, add the vegetable oil and heat for 20 seconds
Add the eggplant pulp, breadcrumbs and soy sauce.
Mix well and turn off heat after 2 minutes. Set aside
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
Place the eggplant on an aluminum foil or a baking sheet
Place the eggplant in the broiler and let it broil until golden brown (about 8-10 minutes)
Remove from the broiler serve immediately. Serve with a side of soy sauce or wasabi sauce.
Notes
Nutrition Facts
Miso-Glazed Japanese Eggplant
Amount Per Serving
Calories
77
Calories from Fat 27
% Daily Value*
Fat
3g
5%
Saturated Fat 1g
6%
Sodium
317mg
14%
Potassium
258mg
7%
Carbohydrates
11g
4%
Fiber 3g
13%
Sugar 6g
7%
Protein
2g
4%
Vitamin A
25IU
1%
Vitamin C
2.5mg
3%
Calcium
20mg
2%
Iron
0.6mg
3%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories:
77
kcal
Carbohydrates:
11
g
Protein:
2
g
Fat:
3
g
Saturated Fat:
1
g
Sodium:
317
mg
Potassium:
258
mg
Fiber:
3
g
Sugar:
6
g
Vitamin A:
25
IU
Vitamin C:
2.5
mg
Calcium:
20
mg
Iron:
0.6
mg
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