Miso-Glazed Roasted Eggplant

Main dishes, Vegan

Miso-Glazed Roasted Eggplant

It’s that time of the year again. I’m sneezing constantly, my eyes are itchy and watery and I can’t breathe. Help. 

I’ve been patient. I’ve watched the leaves and flowers grow for a good month, waiting for the pollen level to drop. But it’s persisting. Spring is a conflicting period for me. I love seeing nature come alive again, but I can’t stand the allergies that come with it. End of quick rant. 

How have you been? You’ve been quiet lately and I would love to hear from you.

Miso-Glazed Roasted Eggplant
Roasted eggplant:
  • 4 Chinese or Japanese eggplants, cut lengthwise into slices about 1 cm thick
  • 2 tbsp olive oil

Miso glaze:

  • 1/4 cup miso paste
  • 1 tbsp freshly grated ginger
  • 2 tsp toasted sesame oil
  • 1 tsp mirin or rice vinegar
  • 1 tsp soy sauce
  • 1 tsp maple syrup
  • 1 tbsp water
  • 1 tbsp sesame seeds
  • Ground black pepper, to taste

For serving:

  • 1 tbsp sesame seeds
  • 3 green onions, chopped
  • Cooked brown rice (optional)

Preheat oven to 400 F. Line two baking sheets with parchment paper and arrange the eggplant slices on them.

Brush both sides of eggplant with the olive oil. Roast eggplant in preheated oven for about 20 minutes, turning once, until very tender. Remove from oven.

Meanwhile, in a small bowl, whisk together the ingredient for the miso glaze (miso, grated ginger, sesame oil, mirin, soy sauce, maple syrup, water, sesame seeds and black pepper).

Brush the top of roasted eggplant slices with miso glaze. Return to the oven and continue roasting until golden, about 5 more minutes.

Miso-Glazed Roasted Eggplant

Remove from the oven and serve over cooked brown rice, sprinkled with sesame seeds and chopped green onions.

Miso-Glazed Roasted Eggplant

Serves 3-4. Recipe adapted from Bon Appétit. 

5 thoughts

  1. Anonymous

    May 28, 2013

    "I’m sneezing constantly, my eyes are itchy and watery and I can’t breathe. Help."

    http://www.youtube.com/watch?v=RaR-qCQkrmo

    Hope this helps your allergy to go away. Bon Appétit.

    Miso-Glazed Roasted Eggplant recipe is delicio. Thank you!

    Reply

    1. Thanks! I'll give it a try 🙂

      Reply

    2. Anonymous

      May 28, 2013

      This is very good and you have to take only for one week:
      In cold water, put 2 tablespoons of Plantago major ("broadleaf plantain" or "greater plantain"), 1 tablespoon of St John's wort and Lemon balm (Melissa officinalis).
      The herbs are boiled 10 minutes, strain as soon as you remove from the fire. Warm liquid is poured into a Thermos and drink three times a half hour before meals for ONE WEEK.

      Reply

  2. Your pictures are so beautiful! This looks so delicious. I can completely sympathize with the allergies! I have been waiting and trying not to cave in to the zyrtec just yet but I couldn't take it this morning! 😉

    Reply

    1. Thank you for your kind words Katie! Same here – I always try to tough it out, but sometimes it's too much!

      Reply

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