Miso-ginger marinated eggplant that’s bursting with so much umami flavor it will have ya salivating and craving more of this savory and smoky dish with every single bite!
Eggplants are spongy absorbent fruits that are often considered a veggie. Yep that’s right. They’re a fruit! And prime candidates to take on all sorts of flavors!
Why this Ginger-Miso Glazed Eggplant Works
- All the umami! This umami rich glaze will have ya craving more with every bite.
- High temperature oven! Cooking the eggplant at high heat evaporates its moisture quickly.
- Finishing under the broiler! Cooking the eggplant until charred caramelizes the glaze give us greater depth of flavor.
Any variety of eggplant will do but I like using Japanese eggplants for this dish. There's a whole wide eggplant world out there!!!
Japanese Eggplants
Their long, narrow shape, thin skin, few seeds and deep purple color characterize Japanese eggplants. They’re milder and less bitter than other varieties. Their flesh is extra cream when cooked and can be used just like the standard globe eggplants you may be used to from the super market.
Japanese eggplant is extra spongy so don’t overdo the marinade — a little goes a long way.
What is umami?
Umami is one of the 5 basic tastes, along with sweet, sour, bitter and salty. It literally means “a pleasant savory taste.”
Ya know when ya eat something that makes your mouth salivate and crave more… that’s umami!!! Examples of foods with lots of umami are mushroom, tomatoes, soy sauce and cheese.
Japanese eggplant coated with a glossy, umami rich savory sauce and charred to perfection…. YUM!!! Such a simple dish with amazing flavor.
How to Make the Ginger-Miso Marinated Eggplant
First we roast the eggplant, make the glaze, and brush it on the roasted eggplant and finish under the broiler. Sprinkle with garnishes and serve.
Cooks Tips
- Any type of eggplant variety works for this dish.
- Pick eggplants with shiny and firm skin. We don’t want any mushy eggplants.
- To make the dish gluten-free, use Tamari instead of soy sauce.
- Leftovers can be stored in the fridge for up to 4 days.
Stoked on eggplant recipes? Check out my Bulgur Stuffed Eggplant with Fresh Herbs & Tahini-Yogurt Drizzle.
Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with #chefdanielagerson. You can also follow me on Facebook, Instagram and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!
Let's make waves in the kitchen!
Ginger-Miso Marinated Eggplant
Ingredients
- 6 Japanese eggplants 1 1/2 lb. total cut on a diagonal into 1-inch-thick slices
Ginger-Miso Marinade
- 1 tablespoon sesame oil
- 1/4 cup white miso fermented soybean paste
- 1/4 cup mirin
- 2 tablespoons unseasoned rice vinegar
- 2-3 tablespoons soy sauce
- 1 tablespoon sugar
- 1 ½ tablespoons finely grated peeled ginger
- 2 teaspoons toasted sesame oil
- 1 teaspoon reduced-sodium soy sauce
Toppings
- 2 teaspoons sesame seeds divided
- 2 tablespoons thinly sliced scallions divided
- Handful of Microgreens
- Flaky Sea Salt
Instructions
- Preheat oven to 425°. Cut eggplant in half lengthwise to expose the flesh. Score eggplant slices in a crosshatch pattern and coat completely with sesame oil. Roast the eggplant on a baking sheet cut side down, until very tender and the skin is beginning to shrivel, about 15-20 minutes. Remove from the oven, carefully turn the eggplant over and pre-heat the broiler.
- While the eggplant is roasting, make the giner-miso glaze. Whisk all miso-ginger glaze ingredients together in a saucepan over very low heat for a few minutes; just until all ingredients are combined well together.
- Brush the miso glaze on the cut surface of the roasted eggplant and broil on the same sheet/tray as used above, until golden and charred, about 4–5 minutes.
- Remove from oven and sprinkle garnishes, sesame seeds, scallions, microgreens, and/or flaky sea salt.
Notes
- Any type of eggplant variety works for this dish.
- Pick eggplants with shiny and firm skin. We don’t want any mushy eggplants.
- To make the dish gluten-free, use Tamari instead of soy sauce.
- Leftovers can be stored in the fridge for up to 4 days.
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