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Roasted Miso Eggplant with Herb Chili Salad

Prep Time:

20 Minutes

Serves:

4 Servings

Cook Time:

40 Minutes

Author

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About the Recipe

Tender roasted eggplant is glazed with a sweet and savory miso sauce, roasted until caramelized, then served over warm rice with a fresh mint and cilantro salad. Chili, green onions, and peanuts add freshness, heat, and texture.

Ingredients

Roasted Eggplant


  • 2 large eggplants
  • 1–2 tablespoons sesame oil


Miso Glaze


  • 3 tablespoons white or yellow miso paste
  • 2 tablespoons mirin or rice vinegar
  • 1 tablespoon maple syrup or agave
  • 1–2 teaspoons sugar
  • 2 cloves garlic, finely minced or grated
  • 1 tablespoon fresh ginger, finely grated
  • 1 teaspoon sesame oil
  • 1–2 tablespoons warm water, as needed to thin


Mint & Cilantro Salad


  • 1 cup fresh cilantro leaves, roughly chopped
  • ½ cup fresh mint leaves, roughly chopped
  • 2 green onions, thinly sliced
  • 1 fresh red chili, thinly sliced
  • ¼ cup roasted peanuts, roughly chopped
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar
  • Squeeze of fresh lime juice, optional


For Serving


  • 3–4 cups cooked jasmine rice
  • Remaining miso glaze
  • Chopped peanuts
  • Fresh chili, optional
  • Green onions, optional

Servings

Yields

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Linked Recipes

Preparation

Step 1


Preheat the oven to 400°F (200°C). Halve the eggplants lengthwise and lightly score the flesh in a crisscross pattern without cutting through the skin.



Step 2


Rub the cut sides with sesame oil, place on a baking tray, and roast for 15 minutes, until the flesh begins to soften.



Step 3


Whisk together the miso, mirin or rice vinegar, maple syrup or agave, sugar, garlic, ginger, and sesame oil. Add warm water as needed to make a thick but brushable glaze.



Step 4


Brush the glaze generously over the eggplant, working it into the scored flesh, and reserve some for serving. Roast for another 20–25 minutes, until tender and caramelized. Broil for the final 1–2 minutes if desired, watching carefully.



Step 5


Gently toss the cilantro, mint, green onions, chili, and peanuts with sesame oil, rice vinegar, and optional lime juice.



Step 6


Spoon jasmine rice onto plates, top with roasted eggplant, drizzle with reserved glaze, and add the herb salad. Finish with extra peanuts, green onions, and chili if desired.

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