Eggplant is not something that everyone loves. If you think you don’t like eggplant, we challenge you to try this simple and easy miso eggplant recipe we found in one of our go-to cookbooks. The most important thing to remember is to look for long, skinny eggplant. We learned from Mamma Agata to never buy “voluptuous” eggplant because they are full of water.
As with all simple recipes, quality ingredients are critical. We found this miso at our grocery store and it is amazing. The last time we bought miso it came in non-resealable bag and generally wasn’t very good. This one comes in a squeeze pouch with a twist-off lid and keeps well in the refrigerator. The only other specialty ingredients you really need are sesame oil, mirin, and soy sauce.
This is a super-fast, amazingly delicious dish that would be perfect served with rice. It would make a perfect vegetarian lunch or a lovely side dish with seared fish or chicken. Our pairing suggestions would be a dry Riesling or Gewurtztraminer, sparkling wine, or beer.
- 12 oz slender eggplants, sliced thinly on the diagonal
- 3 TB white miso
- 2 tsp Mirin
- Pinch of sugar
- Warm water, for thinning
- 3 TB light sesame oil
- Soy sauce
- Toasted Sesame oil, for finishing
- Green onion, sliced thinly on the diagonal, for finishing
- Black sesame seeds (optional), for finishing
- Place eggplant slices in a colander and sprinkle generously with salt. Allow to rest 30 minutes. Blot dry with a paper towel, pressing to remove as much moisture as possible.
- In a small bowl, combine miso, mirin, and a pinch of sugar and stir to combine. Thin with water until the consistency is thin and creamy.
- In a large skillet, heat light Sesame oil over medium heat. When the pan is hot, add the eggplant slices and saute until they are soft and slightly browned. Add the miso sauce, reduce the heat, and cook for 5 more minutes.
- Taste for salt, and if needed, season with soy sauce. Drizzle with toasted sesame seed oil, toss, then plate with scallions and black sesame seeds to garnish.