Eggplant is such a love it or leave it vegetable. I happen to love it but not in every application. This miso glazed eggplant is one recipe I can completely get behind. From the Deliciously Ella app (a new found favorite for vegan recipes), this recipe is a keeper. I love the sweet, salty, savory glaze and the way the eggplant becomes meltingly tender and a little smoky. Also, it’s surprisingly very easy and makes a versatile addition to your dinner rotation, especially if you meal prep.
How do you prep eggplant?
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Lots of recipes with eggplant will ask that you slice it and sprinkle with salt. This draws out moisture and bitterness that might be in the seeds, etc. Well, I can honestly say I have skipped this step for years and my eggplant does not taste bitter. Most likely, my guess is that they’ve bred eggplant to lose the bitterness. If you still feel the need to do this step, by all means, go ahead.
I simply slice the eggplant into rounds, crosswise, into thick (1 inch) slices. Then, I make a series of cross-hatched cuts lightly on the surface of each slice. This allows the glaze to flavor the eggplant more deeply. Lastly, into a hot oven they go, until soft and as charred as you like. Tip: this glaze is also great on tofu, fish and every kind of grilled vegetable you can imagine.
How do you serve miso glazed eggplant?
These sweet and savory rounds can be served by themselves as a vegetable side. But, my favorite way is to incorporate them into a rice bowl or noodle bowl. Here are some things you can add to a bowl with miso glazed eggplant:
- steamed or roasted broccoli/broccolini
- roasted cauliflower
- kale (massaged with lemon, salt and olive oil)
- pickled vegetables (carrots, cauliflower, radishes, cucumbers)
- lightly sauteed or blanched sugar snap peas
- stir-fried green beans or cabbage
- sauteed zucchini
- japanese spinach salad (gomae)
- pan-fried tofu (use this glaze to add lots of flavor)
- sprouts or microgreens
Make sure to add garnishes like sliced chili, scallions, soft herbs or sesame seeds to add pops of flavor and texture.
My thoughts on the Deliciously Ella app.
Even though I will forever be in favor of cooking from cookbooks, I have to admit I’ve been converted to cooking from an app! I love how new recipes are added every week and highlighted as soon as you start the app. Not only full of vegan recipes, it also contains great yoga, barre, cardio and pilates workouts. All the exercise instructors have been amazing! Also, articles on mindfulness and healthy living, their podcast, a meal planner and a shopping list are all included.
Finally, a feature I love is being able to favorite a recipe, article or workout by tapping the heart button. In doing so, you can easily find them under your “favorites” tab. A new feature they just added was a “my tracker”. This is a place where you can track your sleep, water, exercise, food and mindfulness. Handy but I don’t really do that, personally.
It’s a lot squeezed into one little app but the best part? It’s only $1.49/month or $12.49/year. So much amazing content for so little! The only negative thing is it’s only for iphone or ipad on the app store. I believe they are working on an android version for the future. Keep your fingers crossed, vegan android users!
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Miso Glazed Eggplant
Ingredients
- 2 medium eggplants
- green scallions, thinly sliced, for garnish
- sesame seeds, for garnish
- red chilies, thinly sliced or chopped (for garnish), optional
For the Glaze
- 2 tablespoons roasted sesame oil
- 2 tablespoons maple syrup
- 2 tablespoons mirin
- 2 tablespoons olive oil (or vegetable oil)
- 2 tablespoons red or white miso paste
- 1 tablespoon soy sauce or tamari
Method
- Preheat oven to 375°F (190°C). Combine all the ingredients for the glaze. Whisk well to combine. Set aside.
- Line a large baking sheet with parchment paper. Slice eggplant into 1 inch (2.5 cm) thick rounds. Make cross-hatch (a grid pattern) cuts into the top layer of each round. Do not cut all the way through. Lay slices in a single layer on baking sheet. Spoon glaze onto each round to cover. Reserve remaining glaze.
- Bake for 40 minutes or until soft and slightly charred.
- Serve glazed eggplant on rice bowls, with noodles or as a side by themselves. Garnish with sesame seeds, scallions and chili slices. Drizzle with extra glaze, if desired.
Notes
Pin this miso glazed eggplant recipe for later!
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