This Spicy Miso Eggplant recipe bursts with delicious Asian flavors. Even if you’re a person who doesn’t like eggplant, this will turn 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! So Spicy Miso Eggplant is actually a fresh fruit dish.
Whether it’s dark purple or burgundy, small and cute, long and thin, or big and round, it’s still an eggplant.
In this this recipe I used small, round Indian eggplants, and they’re perfect with the spicy miso sauce.
The Indian eggplants are typically sold in Asian or Indian markets, but if you can’t find them, use long, think eggplants.
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.
The Asian flavors in the spicy miso sauce are so unbelievably scrumptious, especially when caramelized.
This recipe is truly an out-of-this-world eating experience. The bites of miso glazed eggplant are sweet and savory all at once. And they have a super thin “crust” from caramelizing, and are soft on the inside.
I hope you love this Spicy Miso Eggplant as much as I do!
More delicious eggplant recipes:
- Vegetarian Potato Eggplant Moussaka
- Eggplant Cakes with Lemon Sauce
- Melitzanosalata (Greek Eggplant Dip)
Spicy Miso Eggplant Recipe
- ¼ 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
- 1½ teaspoons garlic, minced
- 1½ teaspoons fresh ginger pulp
- 2 teaspoons granulated sugar
- 1½ pounds eggplant, washed and dried (see notes)
- grapeseed oil for the pan
- ½ cup dry sherry
- fresh mint leaves for garnish
- Prep the sauce. In a large mixing bowl, whisk the miso paste with the mirin, soy sauce, chili paste, garlic, ginger and sugar. Set aside.
- Prep and marinate eggplant. Wash and dry the eggplant, and then cut it into sticks that are about 3-inches long and ½-inch wide. Add them to the sauce as you work, and once all the eggplant has been cut, mix gently to ensure all of it has been evenly coated. Cover the bowl with plastic wrap and let it marinate for about 30 minutes.
- Cook. 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.
- Serve. Add a few mint leaves to the eggplant and serve over rice.
Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.