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    Home » Sides » Spicy Miso Eggplant Recipe

    Spicy Miso Eggplant Recipe

    Mar 2, 2012 · by Valentina · 25 Comments

    This post may contain affiliate links.

    Jump to Recipe

    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!Spicy Miso Eggplant in a blue and white bowl with chopsticks.

    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.

    Top view of spicy Miso Eggplant in blue and white bowl with rice and mint leaves

    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.

    five Indian eggplants on a wooden surface

    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.

    Spicy Miso Eggplant in a bue and white bowl with chopsticks

    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)
    blue and white bowl filled with spicy eggplant

    Spicy Miso Eggplant Recipe

    Valentina K. Wein
    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!
    5 from 5 votes
    Print
    Prep Time 5 mins
    Cook Time 10 mins
    Marinating 30 mins
    Total Time 45 mins
    Course Side Dish
    Cuisine Asian
    Servings 4
    Calories 135 kcal

    Ingredients
      

    • 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

    Instructions
     

    • 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.

    Notes

    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.
    Feel free to use any eggplant variety you like.
    Calorie count is only an estimate.
    Keywords unique vegan sides, Asian side dishes
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    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.

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    Reader Interactions

    Comments

    1. Ericka Sanchez (@NibblesNFeasts)

      March 02, 2012 at 7:55 am

      This is beautiful! My mouth just watered! 😮

      Reply
      • valentina

        March 03, 2012 at 4:00 pm

        Thanks, Ericka! 😀

        Reply
    2. sippitysup

      March 02, 2012 at 3:38 pm

      The rich colors in these photos is so beautiful. No flowers needed. GREG

      Reply
      • valentina

        March 03, 2012 at 4:01 pm

        Thanks so much, Greg! 🙂

        Reply
    3. averagebetty

      March 02, 2012 at 4:47 pm

      Beautiful photos -- the color on those eggplant are as pretty as flowers 😉 And mmm mmm. Can I bring dessert? xo

      Reply
    4. valentina

      March 02, 2012 at 4:50 pm

      I love you people! Thank you! xo

      Reply
    5. Sylvia@Peaches and Donuts

      March 02, 2012 at 8:59 pm

      Am always on the lookout for new eggplant recipes and I love them!! This looks perfect!

      Reply
      • valentina

        March 03, 2012 at 3:10 pm

        Thanks so much!

        Reply
    6. Nicole Presley

      March 04, 2012 at 3:29 am

      I am GOING to have to make this for my momma!

      Reply
      • valentina

        March 03, 2012 at 3:12 pm

        Yay! That makes me happy.

        Reply
    7. Tori @ The Shiksa in the Kitchen

      March 04, 2012 at 8:47 pm

      Pinned this one! Looks so delicious, and healthy too! The minute you mentioned Sambal Oelek I was hooked. 🙂

      Reply
      • valentina

        March 03, 2012 at 4:13 pm

        Thanks, Tori! Sambal Oelek is a staple around here. 🙂

        Reply
    8. Sophie

      March 05, 2012 at 10:27 am

      What a divine & truly beautiful eggplant aka aubergines dish!

      I love it! Yummm,..;I can't wait to make it! So special too!

      Reply
    9. Christy

      July 18, 2012 at 2:53 am

      Soooo yummy! We couldn't find miso paste at the grocery store so we just doubled the soy sauce and ended up putting a little bit more sugar. We made it with udon noodles. Mm!! Will keep this bookmarked.

      Reply
      • valentina

        July 18, 2012 at 4:36 am

        Christy, so happy you loved this! I LOVE udon noodles! 🙂

        Reply
    10. Sylvie

      January 28, 2019 at 10:32 pm

      Eggplant is one of my favourite veggie to cook with so this recipe is right up my alley! And it sounds SOOO delicious with miso! Yum 🙂

      Reply
      • valentina

        January 30, 2019 at 4:17 pm

        Thanks Sylvie. Hope you try it. 🙂

        Reply
    11. Tisha

      January 29, 2019 at 12:09 am

      I can honestly say, I have Never had eggplant. This recipe makes me want to try it immediately. Looks so good.

      Reply
      • valentina

        January 30, 2019 at 4:18 pm

        Oh my gosh, you must try it! I'm thinking you'll be happy you did. 🙂 Thanks for checking it out.

        Reply
    12. Alina | Cooking Journey Blog

      January 29, 2019 at 3:20 am

      Eggplant is so versatile and so easy to cook. I love spicy Japanese eggplants, too 🙂

      Reply
      • valentina

        January 30, 2019 at 4:18 pm

        I agree, it's an extremely versatile ingredient. Enjoy!

        Reply
    13. Neli Howard

      January 29, 2019 at 3:22 am

      Thank you Valentina! It is very VERY easy to make and goes soooo well with rice. Super tasty 🙂

      Reply
      • valentina

        January 30, 2019 at 4:19 pm

        Thank you, Neli!

        Reply
    14. Jacque Hastert

      January 29, 2019 at 4:32 am

      I recently found my love for eggplant. I have never had it before a few weeks ago. Since then I have been trying to find delicious recipes that incorporate eggplant. I have found one and it has become a favorite. Thank you!

      Reply
      • valentina

        January 30, 2019 at 4:20 pm

        Thanks, Jacque. I'm happy to hear you've discovered a love for eggplant. I think you'll love this recipe 🙂

        Reply

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