Miso Glazed Eggplant

Too few ratings

Robert

Community Member

“A delicious sweet and tangy miso glazed eggplant. I like to pressure cook the eggplants to ensure they are fall-apart soft. If you prefer a firmer texture, reduce cook time or use a conventional steamer.”

Difficulty

Easy 👌
10
min.
Preparation
25
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
eggplants
30 g white miso paste
2 tbsp mirin
2 tbsp extra-virgin olive oil
1 tbsp Shaoxing wine
1 tsp sesame oil
2 tsp sesame seeds
½ tsp onion powder
½ tsp garlic powder
1 tsp dried parsley
1 tsp dried chives
Metric
Imperial
  • Step 1/16

    Any eggplant will work, but I generally prefer the long Japanese-style eggplants.

    Any eggplant will work, but I generally prefer the long Japanese-style eggplants.

  • Step 2/16

    Thoroughly wash and cut the eggplants in half.
    • eggplants

    Thoroughly wash and cut the eggplants in half.

  • Step 3/16

    Place eggplants in 6 or 8 qt Instant Pot. Can also steam if you don't have an Instant Pot.

    Place eggplants in 6 or 8 qt Instant Pot. Can also steam if you don't have an Instant Pot.

  • Step 4/16

    Set timer for 10 min and pressure cook on high. If steaming without pressure cooker, will likely take a lot longer. Cook until completely soft.

    Set timer for 10 min and pressure cook on high. If steaming without pressure cooker, will likely take a lot longer. Cook until completely soft.

  • Step 5/16

    Once timer goes off, let the pressure naturally release for another 10 min and then open lid.

    Once timer goes off, let the pressure naturally release for another 10 min and then open lid.

  • Step 6/16

    Carefully move eggplants onto an aluminum foil lined baking tray. Note the eggplants will be super soft, so use a pair of tongs to move (chopsticks won't work!)

    Carefully move eggplants onto an aluminum foil lined baking tray. Note the eggplants will be super soft, so use a pair of tongs to move (chopsticks won't work!)

  • Step 7/16

    Use a sharp knife to cut down the middle of each eggplant and spread apart.

    Use a sharp knife to cut down the middle of each eggplant and spread apart.

  • Step 8/16

    For the miso paste, I like to use the Hikari brand of white organic miso. Available at Loblaws and T&T.

    For the miso paste, I like to use the Hikari brand of white organic miso. Available at Loblaws and T&T.

  • Step 9/16

    Place 30g of miso paste into bowl.
    • 30 g white miso paste

    Place 30g of miso paste into bowl.

  • Step 10/16

    Mix in rest of ingredients (except the parsley and chives) and throughly blend until smooth. Note, the Shaoxing wine available at most grocery stores already contain salt, so no need to add more. If you don't have Shaoxing wine, you can use dry Sherry instead and add a little salt directly to the eggplants.
    • 2 tbsp mirin
    • 2 tbsp extra-virgin olive oil
    • 1 tbsp Shaoxing wine
    • 1 tsp sesame oil
    • 2 tsp sesame seeds
    • ½ tsp onion powder
    • ½ tsp garlic powder

    Mix in rest of ingredients (except the parsley and chives) and throughly blend until smooth. Note, the Shaoxing wine available at most grocery stores already contain salt, so no need to add more. If you don't have Shaoxing wine, you can use dry Sherry instead and add a little salt directly to the eggplants.

  • Step 11/16

    Pour the miso mix over each eggplant.

    Pour the miso mix over each eggplant.

  • Step 12/16

    Place in oven for 15 min at 350 F.

    Place in oven for 15 min at 350 F.

  • Step 13/16

    After 15 min, set the oven to broil on high and let the tops brown a little (around 3 mins, but carefully watch to ensure it doesn't char).

    After 15 min, set the oven to broil on high and let the tops brown a little (around 3 mins, but carefully watch to ensure it doesn't char).

  • Step 14/16

    Remove eggplants from oven.

    Remove eggplants from oven.

  • Step 15/16

    Sprinkle the parsley and chives over each eggplant.
    • 1 tsp dried parsley
    • 1 tsp dried chives

    Sprinkle the parsley and chives over each eggplant.

  • Step 16/16

    Carefully move to serving plate. Note the eggplants are super soft, so use tongs and a spatula to move each piece without it falling apart.

    Carefully move to serving plate. Note the eggplants are super soft, so use tongs and a spatula to move each piece without it falling apart.