Miso Glazed Eggplant {Soy-Free, Gluten-Free, Wheat-Free} Recipe

Name: Miso Glazed Eggplant {Soy-Free, Gluten-Free, Wheat-Free}
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons chickpea miso (I love meru miso); 2 tablespoons mirin; 1 1/2 tablespoons coconut sugar; 1 tablespoon filtered water; 1 teaspoon sesame oil; 6 baby eggplant, halved lengthways and scored; 3 teaspoons filtered water; 2 teaspoons rice wine vinegar; 2 teaspoons coconut sugar; 1 teaspoon Himalayan rock salt; 1/2 Lebanese cucumber, finely diced; 1/4 red onion, finely diced; Steamed basmati rice, to serve

Servings: persons

2 tablespoons chickpea miso (I love meru miso)
2 tablespoons mirin
1 1/2 tablespoons coconut sugar
1 tablespoon filtered water
1 teaspoon sesame oil
6 baby eggplant, halved lengthways and scored
3 teaspoons filtered water
2 teaspoons rice wine vinegar
2 teaspoons coconut sugar
1 teaspoon Himalayan rock salt
1/2 Lebanese cucumber, finely diced
1/4 red onion, finely diced
Steamed basmati rice, to serve

1
Preheat oven to 180 degrees C.
2
Add miso, mirin, coconut sugar, water and sesame oil to a small bowl and whisk until combined. Consistency should be more like a paste than runny.
3
Lay eggplant slices skin side down on a baking tray. Spoon paste over the flesh of the eggplant, reserving around 1/4 of the contents.
4
Place in oven for around 12 mins, before reglazing with the remaining glaze. Return to oven for a further 12 mins.
5
While eggplant is cooking, add rice wine vinegar, coconut sugar, water and salt into a small bowl and whisk until combined. Add cucumber and onion and ensure coated well. Let stand until serving.
6
Spoon rice into bowls and lay a couple of eggplant slices flesh side up on top. Then, pour over cucumber and red onion 'pickle' and sprinkle with sesame seeds.

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* 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 13 ingredients. The key ingredients include: 2 tablespoons chickpea miso (I love meru miso), 2 tablespoons mirin, 1 1/2 tablespoons coconut sugar, 1 tablespoon filtered water, and more.

Yes, Miso Glazed Eggplant {Soy-Free, Gluten-Free, Wheat-Free} 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 Glazed Eggplant {Soy-Free, Gluten-Free, Wheat-Free}

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