Japanese Eggplant With Miso – a delicious recipe with eggplants, vegetable oil, white sesame seeds, sweet miso, sugar, sweet cooking rice wine. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Cut off the stems and tops of the eggplants and cut them in halves (if Japanese-sized) or cut them crosswise in 1.5 cm thick slices (if American-sized).
2
Score skin if extra big pieces.
3
Heat oil in pan and saute eggplants on both sides until browned and soft.
4
Arrange them with skin side down on a platter.
5
You may have to do this in batches if all the eggplant won't fit in your frying pan at once.
6
Let cool.
7
Toast and grind the sesame seeds to a smooth texture.
8
Add the miso, sugar and mirin.
9
Stir.
10
Spread the mixture evenly over each of the eggplant parts.
11
The recipe says serve at room temperature however I put back under a griller for a few minutes to heat and caramelize.
12
* Sweet miso is light yellow in color and the labels on the containers usually have a yellow bit.
345
kcal
Calories
28
g
Fat
23
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 large eggplants, ⅓ cup vegetable oil or ⅓ cup olive oil, 4 tablespoons white sesame seeds, 4 tablespoons sweet miso, and more.
Yes, Japanese Eggplant With Miso falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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