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Spicy Miso Eggplant ♥️ ep.6 of my restaurant series. Technically not a dish I served at any restaurant, but after I made it for an event I seriously had it for dinner daily for about 3 months 😂. I’m nothing if not intense (I take after my dad lol). If you want more of an appetizer version of this, check out my Spicy Eggplant & Miso Tahini!

Why You’ll Love Spicy Miso Eggplant

If you love that sweet-spicy taste, this is for you!! It’s also perfect as a vegetarian dish. If you don’t like eggplant, I firmly believe this will make you a convert! It’s easy to make and super flavorful. It’s also super versatile.

Substitutions

Ok, so I really REALLY want you to try this as is, but there are quite a bit of subs for you! Let’s start with the main character, the eggplant. You could sub eggplant for zucchini if you absolutely don’t like eggplant although I am confident this will convert you. You can also sub the peanut butter for cashew or almond butter. Herbs are always easy to swap as well! You can use agave syrup instead of maple syrup. Lastly, you can omit the fresno peppers or swap it for any other you like!

Spicy Miso Eggplant
Spicy Miso Eggplant
Spicy Miso Eggplant

Spicy Miso Eggplant

By Nadia Aidi
Spicy Miso Eggplant ♥️ ep.6 of my restaurant series. Technically not a dish I served at any restaurant, but after I made it for an event I seriously had it for dinner daily for about 3 months 😂. I’m nothing if not intense.

Ingredients 

  • 2-3 medium eggplants, sliced in half and scored
  • 2.5 tbsp olive oil
  • 2 tbsp maple or agave syrup
  • 2 tbsp miso
  • 2 tbsp mirin
  • 1 tsp soy sauce
  • 2 tbsp peanut butter
  • 1 small garlic clove, grated
  • 1 tsp fresh ginger, grated
  • 1 tsp sesame oil
  • 1/2 orange
  • Sea salt
  • Black and toasted sesame seeds
  • Chives to taste
  • Fresno chiles, sliced

Directions 

  • Add some salt to the flesh of the eggplant and let sit for 15 min to remove excess moisture and bitterness. Pat dry
  • Mix together the mirin, pb, miso, sesame oil, soy sauce, orange, garlic, ginger and maple syrup
  • Preheat a pan on high for 2 minutes
  • Brush the eggplant with the olive oil
  • Sear the eggplant on medium heat for 3-4 min, until golden brown. Flip
  • Divide the sauce among the eggplants
  • Bake at 425F for about 20 min until golden. Optional broil for 1-2 minutes
  • Top with sesame seeds, chives and fresno

Video

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

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