Ginger-Miso Marinated Eggplant
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!
Servings: 8
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.