Savory Ginger-Scallion Miso Grilled Eggplant
Super Simple Japanese-Style! Salty-Sweet Ginger-Scallion Miso Eggplant Recipe
Discover a delightful dish perfect for using up large eggplants! I found this recipe when searching for ways to cook bigger eggplants. The idea of baking it in the oven with miso sounded healthy and not too overpowering, so I decided to give it a try. It’s a wonderfully healthy and flavorful dish that balances a savory-sweet profile with the aromatic notes of ginger and scallions, making it a fantastic side dish or a star on its own. This recipe is perfect for impressing guests or enjoying a special meal with your family.
Main Ingredients
- 1 eggplant (medium-sized, about 6-8 inches long)
- 2 tbsp Olive Oil (to prevent eggplant from drying out during baking)
- 1 tsp Grated Ginger (using fresh ginger greatly enhances the flavor)
- 2 Scallions or the white parts of 2 Spring Onions (finely chopped)
- 2 tsp Toasted Sesame Seeds (for nutty flavor and garnish)
Miso Glaze
- 1 tbsp Miso Paste (you can use Korean doenjang, but Japanese miso paste offers a distinct aroma)
- 1 tsp Sugar (adjust sweetness to your preference)
- 1 tsp Soy Sauce (adds umami)
- 1 tbsp Water (to create a smooth glaze consistency)
- 1 tbsp Miso Paste (you can use Korean doenjang, but Japanese miso paste offers a distinct aroma)
- 1 tsp Sugar (adjust sweetness to your preference)
- 1 tsp Soy Sauce (adds umami)
- 1 tbsp Water (to create a smooth glaze consistency)
Cooking Instructions
Step 1
Preheat your oven to 190°C (375°F). Ensuring the oven is fully preheated will help the eggplant cook evenly.
Step 2
Wash the eggplant thoroughly. Then, slice it in half lengthwise or into 6-8 inch pieces. Make shallow cuts about 1 cm apart along the skin side. This helps the glaze penetrate better and results in a tender texture when cooked.
Step 3
Brush the cut side of the eggplant generously with olive oil. This prevents the eggplant from drying out and helps it achieve a lovely golden-brown color. Place the eggplant in the preheated oven and bake for about 20 minutes, or until the eggplant is tender. Flipping them halfway through the baking time is recommended for even cooking.
Step 4
While the eggplant is baking, prepare the miso glaze. In a small bowl, combine 1 tablespoon of miso paste, 1 teaspoon of sugar, 1 teaspoon of soy sauce, and 1 tablespoon of water. Whisk until smooth and lump-free. You can add a little more water if needed to reach your desired glaze consistency.
Step 5
Once the eggplant is baked and tender, carefully remove it from the oven. Brush the prepared miso glaze evenly over the surface of the eggplant. Sprinkle generously with the grated ginger, chopped scallions, and toasted sesame seeds. The zesty ginger and fresh scallion aroma will perfectly complement the savory miso glaze.
Step 6
Serve the grilled eggplant hot, ideally with a bowl of steamed rice. The salty-sweet glaze makes it an irresistible rice companion! Enjoy this as a satisfying meal. For an extra touch, you can serve it with some fresh baby greens or cherry tomatoes.
