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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.
How To Prepare Spicy Miso Eggplant
🧂 First, add some salt to the flesh of the eggplant and let sit for 15 minutes to remove excess moisture and bitterness. Then, pat dry.
🥜 Secondly, mix together the mirin, peanut butter, miso, sesame oil, soy sauce, orange, garlic, ginger and maple syrup.
🔥 Preheat a pan on high for 2 minutes.
🍆 Then, brush the eggplant with the olive oil.
🌟 Sear the eggplant on medium heat for 3-4 minutes, until golden brown. Then, flip.
❤️ Divide the sauce among the eggplants.
💥 Then, bake at 425F for about 20 minutes until golden. Optional broil for 1-2 minutes.
🌿 Lastly, top with sesame seeds, chives and Fresno peppers.
Substitutions and Variations
- You can use zucchini instead of eggplant, if you absolutely don’t like eggplant. Although I am confident this will convert you.
- You can use cashew or almond butter instead of peanut butter.
- Herbs are always quite easy to swap for your favorites or which ever ones you have on hand.
- You can use agave syrup instead of maple syrup.
- You can omit the Fresno peppers or swap for any other peppers of your choice.
Chef Nadia’s Tip
Make sure you don’t skip the salt on the eggplant and letting it sit for 15 minutes to remove excess moisture and bitterness.
Similar Recipes
Appetizers
Spicy Miso Tahini Eggplant
Appetizers
Thomas Keller Zucchini Recipe
Appetizers
Miso Mushrooms
Mains
Miso Dumplings
Common Questions
You can use zucchini, or mushrooms instead of eggplant.
I use Eden Mirin.
You can use cashew or almond butter instead of peanut butter.
Yes of course! You can use any peppers of your choice.
Ingredients
- 2-3 medium eggplants, sliced in half and scored
- 2.5 tbsp olive oil
- 2 tbsp maple syrup, 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
Instructions
- First, add some salt to the flesh of the eggplant and let sit for 15 minutes to remove excess moisture and bitterness. Then, pat dry.
- Secondly, mix together the mirin, peanut butter, miso, sesame oil, soy sauce, orange, garlic, ginger and maple syrup.
- Preheat a pan on high for 2 minutes.
- Then, brush the eggplant with the olive oil.
- Sear the eggplant on medium heat for 3-4 minutes, until golden brown. Then, flip.
- Divide the sauce among the eggplants.
- Then, bake at 425F for about 20 minutes until golden. Optional broil for 1-2 minutes.
- Lastly, top with sesame seeds, chives and Fresno peppers.
Kitchen Cam
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
