Eggplant simply doesn’t get much better than it does in this Spicy Miso Glazed Eggplant recipe. Even if you’re a person who doesn’t like eggplant, this will turn you!Amazon affiliate links are for your convenience. As an Amazon Associate I earn from qualifying purchases at no additional cost to you.
Do you know how eggplants got their name?
They’re not eggs, after all!
Turns out that small, Thai eggplants are a whitish, yellowish color and have the shape of a goose egg. And because of these particular fruits, in the 18th century, the name eggplant was born.
(Yes, though eaten as a vegetable, technically eggplants are a fruit — a berry actually!)And yes, whether you’re dark purple or burgundy, small and cute, long and thin, or big and round, you’re still an eggplant. No discrimination here!
I found these beauties in an Indian market and fell in love with them. They were just so pretty — I had to buy a big bag of them.
And what did I do with them? I made an amazing miso glazed eggplant recipe.
The Asian flavors in this recipe are so unbelievably scrumptious, especially when caramelized.
This recipe is truly an out-of-this-would eating experience. The bites of miso glazed eggplant are sweet and savory all at once. They have a super thin “crust” from caramelizing, and are soft on the inside.
Here’s what I’m thinking . . . . call a few friends and invite them over this weekend. Make this super yummy eggplant, a big pot of Curried Corn Stew, and some brown rice.
Ask one of your guests to bring wine and one to bring dessert. There you have it, a dinner party in the works!
I hope you love this Spicy Miso Glazed Eggplant as much as I do!
Eggplant simply doesn’t get much better than it does in this Spicy Miso Glazed Eggplant recipe.
- 1/4 cup light or white miso paste (Shiro-Miso)
- 3 tablespoons mirin (sweet Japanese rice wine)
- 1 tablespoon plus 1 teaspoon low-sodium soy sauce or Tamari
- 2 teaspoons chili paste (Sambal Oelek is perfect), see notes
- 1 1/2 teaspoons garlic, minced
- 1 1/2 teaspoons fresh ginger pulp
- 2 teaspoons granulated sugar
- 1 1/2 pounds eggplant (I like the Indian or Chinese, or Japanese varieties, but any eggplant is okay)
- grapeseed oil for the pan
- 1/2 cup dry sherry
- fresh mint leaves for garnish
In a large mixing bowl, whisk the miso paste with the mirin, soy sauce, chili paste, garlic, ginger and sugar. Set aside.
Wash and dry the eggplant, and then cut it into sticks that are about 3-inches long and 1/2-inch wide. Add them to the marinade as you work, and once all the eggplant has been cut, mix gently to ensure all of it has been evenly coated with the marinade. (It's a thick marinade, so there shouldn't be to much excess at the bottom of the bowl.) Cover the bowl with plastic wrap and let it marinade for about 30 minutes.
Coat a large sauté pan with the oil and place it over medium-high heat. Once it's very hot, add the marinated eggplant. It should sizzle immediately -- if it doesn't, wait until the pan is hot enough! Brown the eggplant on all sides. This should take a couple of minutes. Then reduce the heat to medium low, and cook just until the eggplant is soft, about another 6 minutes. Deglaze the pan with the sherry and cook just until most of the liquid is absorbed, about 30 seconds or so.
Add a few mint leaves to the eggplant and serve over rice.
If you're not sure how much heat you want, don't add the chili paste to the marinade -- wait until you've finished sauteéing and season to taste with it then.
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