Miso Eggplant Gratin Recipe

Name: Miso Eggplant Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 eggplant; 5 tablespoons vegetable oil; 1 teaspoon minced garlic; salt; pepper; 3/4 cup grated Parmesan cheese; 3/4 cup soft tofu; 2 tablespoons all purpose flour; 1 tablespoon cornstarch; 3/4 cup milk room temperature; 1 tablespoon butter; 1/2 teaspoon chicken stock powder granulated; 1 tablespoon heavy cream; 4 tablespoons miso

Servings: persons

1 eggplant
5 tablespoons vegetable oil
1 teaspoon minced garlic
salt
pepper
3/4 cup grated Parmesan cheese
3/4 cup soft tofu
2 tablespoons all purpose flour
1 tablespoon cornstarch
3/4 cup milk room temperature
1 tablespoon butter
1/2 teaspoon chicken stock powder granulated
1 tablespoon heavy cream
4 tablespoons miso

1
Preheat the oven to 450 F.
2
Cut the eggplant into bite size pieces and soak in water for 5 minutes.
3
Drain and pat dry.
4
Heat the oil in a pan on medium heat.
5
Add the eggplant pieces and brown on both sides.
6
Season with garlic, salt and pepper and hold.
7
To make the miso-tofu sauce, drain the tofu in a seive.
8
Sift together flour and cornstarch in a microwavable bowl.
9
Slowly add milk to the flour mixture.
10
Microwave on medium for 2 1/2 minutes.
11
Whisk the mixture to a smooth paste.
12
Add butter, stock powder, and heavy cream and mix thoroughly.
13
While the mixture is still hot, stir in miso and crumble the tofu into the sauce. Mix till you have a thick paste-like consistency.
14
Pour half of the tofu-miso sauce into a casserole dish, cover with cooked eggplant and sprinkle half of the cheese on top.
15
Pour the remaining sauce into the dish and top with the remaining cheese.
16
Bake for 20 minutes until the gratin is bubbling and golden brown in color.
17
Serve with rice.

363

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 eggplant, 5 tablespoons vegetable oil, 1 teaspoon minced garlic, salt, and more.

Yes, Miso Eggplant Gratin 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.

Miso Eggplant Gratin

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