Miso-Glazed Eggplant Steaks (Printable version)

Golden roasted eggplant with a glossy, savory-sweet miso glaze and hints of ginger and garlic.

# Ingredient list:

→ Eggplant

01 - 2 large eggplants, cut into 1 inch thick rounds

→ Miso Glaze

02 - 3 tablespoons white miso paste
03 - 2 tablespoons mirin or dry sherry
04 - 1 tablespoon soy sauce
05 - 1 tablespoon maple syrup or honey
06 - 1 tablespoon sesame oil
07 - 1 teaspoon rice vinegar
08 - 1 garlic clove, minced
09 - 1 teaspoon freshly grated ginger

→ Garnish

10 - 2 green onions, thinly sliced
11 - 1 tablespoon toasted sesame seeds
12 - 1 small handful cilantro leaves, optional

# Step-by-step guide:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Arrange eggplant slices on the prepared sheet. Brush lightly with sesame oil and sprinkle with salt.
03 - Roast for 20 minutes, flipping halfway through, until eggplant is soft and starting to brown.
04 - While eggplant roasts, whisk together white miso paste, mirin, soy sauce, maple syrup, sesame oil, rice vinegar, minced garlic, and grated ginger in a small bowl until smooth.
05 - Remove eggplant from oven and brush the tops generously with the miso glaze mixture.
06 - Return to oven and roast for 8 to 10 minutes, or until glaze is bubbling and caramelized.
07 - Transfer eggplant steaks to serving plates. Sprinkle with sliced green onions, toasted sesame seeds, and cilantro if desired. Serve immediately while hot.

# Expert tips:

01 -
  • Umami-Rich: The combination of white miso, soy sauce, and sesame oil creates a deep, satisfying flavor.
  • Perfect Texture: Double-roasting ensures the eggplant is perfectly soft on the inside and caramelized on the outside.
  • Dietary Friendly: A naturally dairy-free and vegetarian dish that can be made vegan by choosing maple syrup or agave.
02 -
  • Consistent Slicing: Ensure your eggplant rounds are a full 1-inch thick so they hold their structure during the long roasting process.
  • Softening: The eggplant must be completely tender before you add the glaze; the first roast is essential for texture.
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