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!
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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
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In a large mixing bowl, whisk the miso paste with the mirin, soy sauce, chili paste, garlic, ginger and sugar. Set aside.
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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.
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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.
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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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This is beautiful! My mouth just watered! 😮
Thanks, Ericka! 😀
The rich colors in these photos is so beautiful. No flowers needed. GREG
Thanks so much, Greg! 🙂
Beautiful photos — the color on those eggplant are as pretty as flowers 😉 And mmm mmm. Can I bring dessert? xo
I love you people! Thank you! xo
Am always on the lookout for new eggplant recipes and I love them!! This looks perfect!
Thanks so much!
I am GOING to have to make this for my momma!
Yay! That makes me happy.
Pinned this one! Looks so delicious, and healthy too! The minute you mentioned Sambal Oelek I was hooked. 🙂
Thanks, Tori! Sambal Oelek is a staple around here. 🙂
What a divine & truly beautiful eggplant aka aubergines dish!
I love it! Yummm,..;I can’t wait to make it! So special too!
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.
Christy, so happy you loved this! I LOVE udon noodles! 🙂
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 🙂
Thanks Sylvie. Hope you try it. 🙂
I can honestly say, I have Never had eggplant. This recipe makes me want to try it immediately. Looks so good.
Oh my gosh, you must try it! I’m thinking you’ll be happy you did. 🙂 Thanks for checking it out.
Eggplant is so versatile and so easy to cook. I love spicy Japanese eggplants, too 🙂
I agree, it’s an extremely versatile ingredient. Enjoy!
Thank you Valentina! It is very VERY easy to make and goes soooo well with rice. Super tasty 🙂
Thank you, Neli!
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!
Thanks, Jacque. I’m happy to hear you’ve discovered a love for eggplant. I think you’ll love this recipe 🙂