Honey Miso Glazed Eggplant Recipes

MISO GLAZED EGGPLANT: LOW CARB

Steps:

• Position an oven rack in the upper part of the oven and preheat the broiler. Line a pan with foil.
• Whisk the miso and soy sauce together in a small bowl. Trim the eggplant stems and halve lengthwise. Lightly score a diamond-like pattern into the flesh of the eggplant. Put the eggplants, skin-side up on the prepared pan.
• Broil the eggplants until the skin discolors, about 1 minute. Turn the eggplants over, lightly brush the top with oil, and broil until softened, about 4 minutes. Brush each eggplant half with the miso mixture and broil until the top is bubbling, about 1 minute. Serve.

HONEY MISO GLAZE

Steps:

• Whisk together the miso, vinegar, ginger, sesame oil, chili paste, soy sauce, garlic and 1/4 cup honey in a medium bowl until smooth. Taste for sweetness and whisk in more honey if desired. Stir in the cilantro and season with pepper. Spoon or brush on vegetables, meat or fish.

MISO-GLAZED EGGPLANT SLICES

Steps:

• Heat a grill pan over high heat and spray well with cooking spray. Spray eggplant slices with cooking spray and grill in the hot pan, turning occasionally, until soft and charred, about 10 minutes.
• Meanwhile whisk oil, honey, tamari, white miso, and red pepper together in a large bowl. Add eggplant slices and toss to coat. Sprinkle with cilantro.

GLAZED EGGPLANT

Steps:

• Mix 2 tablespoons each water and oyster sauce, 2 teaspoons chili-garlic sauce, 1 1/2 teaspoons fish sauce and 1 teaspoon sugar; set aside. Cut 4 small Japanese eggplants in half lengthwise, then cut into 1 1/2-inch chunks. Cook in 3 tablespoons vegetable oil in a nonstick skillet over medium-high heat until tender, 6 to 8 minutes. Add the sauce mixture. Simmer, tossing, until glazed, 30 seconds to 1 minute. Top with chopped peanuts and cilantro.

MISO-GLAZED EGGPLANT

Steps:

• Cut the eggplants in half lengthwise and cut off the stem and calyx. Using the tip of a paring knife, cut an incision down the middle of each half, making sure not to cut through the skin, but cutting down to it. Salt the eggplant lightly and let sit for 10 minutes. Meanwhile preheat the oven to 425 degrees. Line a baking sheet with foil or parchment and brush with sesame oil.
• Blot the eggplants with paper towels and place, cut side down, on the baking sheets. Roast for 15 to 20 minutes, until the skin is beginning to shrivel and the flesh is soft. Remove from the oven, carefully turn the eggplants over, and preheat the broiler.
• To make the glaze, combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and the sugar. Whisk over medium-low heat without letting the mixture boil, until the sugar has dissolved. Remove from the heat and whisk in the sesame oil.
• Brush the eggplants with the miso glaze, using up all of the glaze. Place under the broiler, about 2 inches from the heat, and broil for about 1 minute, until the glaze begins to bubble and looks shiny. Remove from the heat. Allow to cool if desired or serve hot. To serve, cut the eggplant halves on the diagonal into 1- to 1-1/2-inch slices.

MISO GLAZED GRILLED JAPANESE EGGPLANT

Steps:

• Preheat a charcoal grill or kamado-style ceramic charcoal cooker for direct grilling over high heat.
• Whisk together the miso, mirin, sugar and 2 tablespoons water until combined.
• Brush the cut-side of the eggplant with the oil and season with salt and pepper. Grill the eggplant, cut-side down, until lightly golden brown, about 4 minutes. Turn the eggplant over, brush with some of the glaze and continue grilling for 2 more minutes. Brush with more glaze, flip over and grill until the cut-side is caramelized, about 4 minutes. Remove to a platter, cut-side up, and sprinkle with mint.

MISO-GLAZED EGGPLANT SLICES

Steps:

• If time allows, sprinkle the eggplant liberally with salt, put it in a colander in the sink and let it sit for 20 to 30 minutes; rinse and pat dry with paper towels. Heat a charcoal or gas grill to medium-high heat and put the rack about 4 inches from the flame.
• Combine the neutral and sesame oils and brush the eggplant on both sides with the oil mixture. Sprinkle with salt (if you salted the eggplant, hold off) and pepper, then brush with more oil. Grill until browned on both sides, about 10 minutes total, turning once or twice and brushing with more oil if it looks dry.
• When the eggplant is almost done, whisk together the miso, honey and hot water and generously brush the eggplant with this mixture. Continue to grill for another minute or two, then serve hot, warm or at room temperature, drizzled with any remaining miso sauce.

MISO-GLAZED EGGPLANT

Steps:

• Preheat oven to 425F Cut the eggplants in half, and score the flesh in a crosswise pattern to make a grid on the surface.
• Whisk together the sesame oil, olive oil, honey, and miso paste in a small bowl. Brush or drizzle over the eggplant flesh, making sure to get into the cracks you cut. Top with a sprinkle of black pepper.
• Bake for 15 minutes, or until the eggplants are golden and the flesh is tender.
• While the eggplant is baking, toast your sesame seeds in a dry pan for 30 seconds to get them fragrant and crunchy.
• Once you remove eggplant from the oven, top with your sesame seeds and cilantro.