When your kids request a certain meal for dinner how can you say no? Especially when it’s not pasta! I was really surprised when my daughter asked me to make Sesame Miso Glazed Eggplant. I have been making this Vegetarian Times recipes for a few years and she hasn’t really eaten much of it. Maybe her taste has evolved or maybe she has acquired a taste for eggplant. Regardless I am happy to prepare it as I enjoy it as well. Plus, it’s pretty quick and easy to make. Bonus for a busy work night. It was quite the challenge to find the Asian eggplants that day but thankfully after 3 grocery store visits, I was all set.
I have modified it over the years so here is my version:
2 tbsp white miso
2 tbsp mirin
1 tbsp coconut sugar
1 tbsp rice vinegar
4 Japanese eggplants
2 Tbs. sesame oil
2 Tbs. tahini
2 Tbs. sesame seeds
4 green onions, chopped
1. Whisk together miso, mirin, coconut sugar and vinegar in small bowl.
2. Preheat oven to 400°F. Slice eggplants in half lengthwise. Score in a crisscross pattern, brush with sesame oil and roast cut side up on a baking sheet for 15 minutes. Flip over and roast on the other side for 10 minutes or until soft.
3. Adjust oven temperature to broil. Brush eggplant with miso mixture. Broil 4 to 5 minutes. Top with tahini, sesame seeds and green onions to serve.
We really like tahini so we drizzle lots of it. It is a great source of calcium and iron. I usually serve this with some organic edamame on the side so we get some good quality protein as well.
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