Miso-glazed eggplant recipe

Served on ramen or steamed rice 

A few weeks ago we found ourselves with a big batch of eggplants from our food donors in Amsterdam Oost. The bakfiets was overflowing of this delicious purple produce, which was brought to the rescue in our kitchen.

The menu coordinator came up with a delicious recipe perfect to re-purpose this late-summer vegetable to fit the incumbent autumn weather. This miso-glazed eggplant is perfect to pair up with a nice bowl of ramen or steamed rice, and will keep you warm and nourished.

At Taste Before You Waste we cook for 50 heads, but we recalculated rations for a household friendly portion.

Recipe

Ingredients (serves 4)

• 2 big eggplants 

• 1 tsp salt

• 2 garlic cloves (grated)

• 1 ½ tbsp grated ginger (10g)

• 2 tbsp miso paste

• 2 tbsp sesame oil

• 1 tbsp soy sauce

• 1 tbsp maple syrup

• 1 tbsp rice vinegar (alternatively lime juice)

• Ramen or rice to serve

• Optional toppings: scallions, sesame seeds, cilantro 

Instructions

1. Preheat the oven to 200°C. 

   Meanwhile, slice the eggplants in half lengthwise. Using a sharp knife, score the flesh in a crosshatch pattern, being careful not to pierce the skin. Place the eggplants in an oven dish and sprinkle them with salt. Set aside for a few minutes to draw out excess moisture.

   
   

   

   
   

2. Prepare the miso glaze. In a small bowl whisk together the miso paste, sesame oil, soy sauce, maple syrup, and rice vinegar. Add the grated garlic and ginger. Pour the glaze over the eggplants, making sure it seeps into the scored crevices. Bake for 25 minutes.

   
   

3. Check the eggplants to ensure they aren’t burning. If they are browning too quickly, reduce the oven temperature. Continue baking for another 10 minutes, or until the eggplants are very soft and caramelised.

   
   

4. Plate one half of an eggplant per person over steamed rice or ramen. Optional toppings include freshly sliced scallions, sesame seeds, and cilantro.

Enjoy!