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Flavorful Miso Glazed Eggplant Recipe Easy Homemade with Toasted Sesame Seeds

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A quick and easy miso glazed eggplant recipe featuring a savory-sweet umami glaze and crunchy toasted sesame seeds. Perfect as a vegetarian side dish or a flavorful addition to any meal.

Ingredients

Scale
  • 2 medium Japanese or globe eggplants, sliced lengthwise into ½-inch thick pieces
  • 3 tablespoons white miso paste
  • 2 tablespoons soy sauce (low sodium preferred)
  • 1 tablespoon honey (or maple syrup/agave for vegan option)
  • 1 teaspoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • 2 cloves garlic, finely minced (optional)
  • 2 tablespoons toasted sesame seeds
  • 2 tablespoons neutral oil (vegetable or canola) for frying
  • 2 stalks green onions, thinly sliced (optional)

Instructions

  1. Slice the eggplants lengthwise into ½-inch thick pieces. Lightly sprinkle both sides with salt and let them sit in a colander for 15 minutes to draw out moisture and reduce bitterness. Pat dry with a paper towel before cooking.
  2. In a mixing bowl, whisk together 3 tablespoons white miso paste, 2 tablespoons soy sauce, 1 tablespoon honey, 1 teaspoon rice vinegar, 1 tablespoon toasted sesame oil, and minced garlic. Set aside.
  3. In a dry skillet over medium-low heat, toast the sesame seeds by stirring frequently until golden and fragrant, about 2-3 minutes. Remove from heat and set aside.
  4. Heat 2 tablespoons neutral oil in a large skillet over medium heat. Add eggplant slices in a single layer without overcrowding (cook in batches if needed). Fry for about 4-5 minutes per side until golden and tender. The eggplant should feel soft when pierced but not mushy.
  5. Lower the heat to medium-low. Brush each cooked eggplant slice generously with the miso glaze. Let it cook for another 1-2 minutes per side so the glaze caramelizes slightly. The eggplant surface should become shiny and sticky.
  6. Transfer glazed eggplant to a serving platter, sprinkle with toasted sesame seeds and sliced green onions for garnish.

Notes

Salting the eggplant before cooking is crucial to reduce bitterness and moisture. Use medium to medium-low heat when glazing to avoid burning the miso. If glaze thickens too much, add a splash of water to loosen it. Toast sesame seeds carefully to avoid bitterness. Serve immediately for best texture. Leftovers can be refrigerated up to 3 days and reheated gently in a skillet or oven.

Nutrition

Keywords: miso glazed eggplant, miso eggplant recipe, vegetarian eggplant, toasted sesame seeds, easy miso glaze, umami eggplant, quick eggplant recipe

Find it online: https://tempotaste.com/flavorful-miso-glazed-eggplant-recipe-easy-homemade-with-toasted-sesame-seeds/