EGGPLANT WITH SWEET MISO
From The Best Recipes in the World by Mark Bittman. Use the Japanese eggplant (the slender, long, lavender-colored varieties rather than the fat, almost black ones) for this recipe. Make this up to an hour in advance; like many eggplant dishes, it's good at room temperature. Or make in advance and run under the broiler to reheat, until the miso topping bubbles (reserve the sesame seeds until after you do this).
Provided by AB_Fan
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Remove the caps from the eggplant and cut them in half lengthwise.
- Put the peanut oil in a large skillet, preferably non-stick, over medium heat. About 2 minutes later, add the eggplant, skin side down. Cook until nicely browned, adjusting the heat and rotating the pieces so they brown evenly, about 10 minutes. Turn and cook on the flesh side until brown, then continue to cook, turning as necessary, until tender, another 10 minutes or so.
- When the eggplant is almost done, combine the miso, sugar, mirin, and vinegar in a small saucepan over medium heat. Cook for about 1 minute, stirring. Remove the eggplant and spread a thin coating of the miso mixture over each half; top with the sesame seeds. Serve hot or at room temperature.
- You can also grill or broil this recipe: Start a charcoal or gas grill or preheat the broiler; the rack should be about 6 inches from the heat source. Brush the eggplant slices well with oil. Place, flesh side down, on a baking sheet or directly on the grill. Broil or grill, turning as necessary, until browned on both sides, brushing with more oil if the eggplant looks dry. Proceed with step 3.
Nutrition Facts : Calories 225.2, Fat 15.1, SaturatedFat 2.6, Sodium 669.2, Carbohydrate 21.4, Fiber 10.2, Sugar 8.6, Protein 4.8
MISO EGGPLANT
Make and share this Miso Eggplant recipe from Food.com.
Provided by HawaiiChef79
Categories Vegetable
Time 15m
Yield 1-2 cups, 4 serving(s)
Number Of Ingredients 9
Steps:
- Slice eggplant into 1/4-inch circles.
- Fry in sesame seed oil for a few minutes.
- Add water and mirin or sake and cover and simmer until tender.
- Mix miso, soy sauce and sugar in a small bowl.
- Add to the eggplant mixture and stir-fry.
- Optional: For a thicker "gravy", Mix optional cornstarch and water together. Bring to boil and add cornstarch mixture. Let boil for one more minute, stirring constantly and lower temperature to simmer for 5 more minutes.
Nutrition Facts : Calories 82.6, Fat 3.6, SaturatedFat 0.5, Sodium 86.7, Carbohydrate 12.8, Fiber 3.9, Sugar 9, Protein 1.3
MISO GLAZED EGGPLANT: LOW CARB
A streamlined take on nasu dengaku, broiled eggplant is brushed with a miso-soy glaze producing a simple yet satisfying side dish. With just four ingredients, the quality of the eggplant is important in this recipe. Seek out the freshest eggplants that are thin with slightly firm flesh and smooth and shiny skin. Older eggplants tend to be bitter.
Provided by Food Network Kitchen
Categories side-dish
Time 16m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Position an oven rack in the upper part of the oven and preheat the broiler. Line a pan with foil.
- Whisk the miso and soy sauce together in a small bowl. Trim the eggplant stems and halve lengthwise. Lightly score a diamond-like pattern into the flesh of the eggplant. Put the eggplants, skin-side up on the prepared pan.
- Broil the eggplants until the skin discolors, about 1 minute. Turn the eggplants over, lightly brush the top with oil, and broil until softened, about 4 minutes. Brush each eggplant half with the miso mixture and broil until the top is bubbling, about 1 minute. Serve.
Nutrition Facts : Calories 101 calorie, Fat 7.5 grams, SaturatedFat 1 grams, Carbohydrate 7.5 grams, Fiber 2.5 grams
JAPANESE EGGPLANT WITH MISO
Make and share this Japanese Eggplant With Miso recipe from Food.com.
Provided by Missy Wombat
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl mix together miso, sugar, sake, mirin, sake and egg yolk.
- Wash eggplant and cut lengthways in 1cm thick pieces. Sprinkle with salt and leave ½ hour. Rinse, pat dry then brush with a little veg oil on both sides.
- Either BBQ, grill or panfry eggplant until soft.
- Spread one side with miso mix, and sprinkle with sesame seeds. Grill for a few minutes until the miso bubbles on top.
- Serve, garnished with a little julienned spring onion greens.
GRILLED JAPANESE EGGPLANT WITH CITRUS MISO SAUCE
Steps:
- Combine all ingredients except eggplant and salt and pepper in a saucepan and bring to a simmer. Let cool. Preheat grill. Season eggplant with salt and pepper to taste and brush with miso sauce. Grill for 3 to 4 minutes on each side, basting with marinade.
MISO-GLAZED EGGPLANT
Miso-glazed eggplant (Nasu dengaku) is on many Japanese menus, and it's a dish I always order. It's incredibly easy to make at home. I roast the eggplant first, then brush it with the glaze and run it under the broiler. The trick is getting the timing right so the glaze caramelizes but doesn't burn. That's a guessing game in my old Wedgewood oven, because the broiler door has no window.
Provided by Martha Rose Shulman
Categories easy, appetizer, side dish
Time 45m
Yield Serves 4 as an appetizer or side dish
Number Of Ingredients 7
Steps:
- Cut the eggplants in half lengthwise and cut off the stem and calyx. Using the tip of a paring knife, cut an incision down the middle of each half, making sure not to cut through the skin, but cutting down to it. Salt the eggplant lightly and let sit for 10 minutes. Meanwhile preheat the oven to 425 degrees. Line a baking sheet with foil or parchment and brush with sesame oil.
- Blot the eggplants with paper towels and place, cut side down, on the baking sheets. Roast for 15 to 20 minutes, until the skin is beginning to shrivel and the flesh is soft. Remove from the oven, carefully turn the eggplants over, and preheat the broiler.
- To make the glaze, combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and the sugar. Whisk over medium-low heat without letting the mixture boil, until the sugar has dissolved. Remove from the heat and whisk in the sesame oil.
- Brush the eggplants with the miso glaze, using up all of the glaze. Place under the broiler, about 2 inches from the heat, and broil for about 1 minute, until the glaze begins to bubble and looks shiny. Remove from the heat. Allow to cool if desired or serve hot. To serve, cut the eggplant halves on the diagonal into 1- to 1-1/2-inch slices.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 2 grams, Carbohydrate 22 grams, Fat 2 grams, Fiber 9 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 684 milligrams, Sugar 13 grams
EGGPLANT WITH MISO
Provided by Amanda Hesser
Categories easy, quick, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat miso, sugar, sake and mirin in small saucepan over moderate heat. Simmer 5 minutes, stirring constantly. Remove from heat.
- In large skillet, heat 3 tablespoons oil over medium-high heat. Add half the eggplant, and saute on both sides for 8 to 10 minutes, until tender and brown. Remove to plate. Repeat with rest of oil and eggplant.
- Lay eggplants, cut side up, on a serving plate. Spoon over den miso, and sprinkle with sesame seeds.
EGGPLANT AND GREEN PEPPERS SAUTEED WITH MISO.
Make and share this Eggplant and Green Peppers Sauteed with Miso. recipe from Food.com.
Provided by JustJanS
Categories Vegetable
Time 27m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut of stem of eggplants and peel leaving alternate stripes of skin.
- Cut into 1cm slices crosswise (I cut into 1cm chunks as I can't get Japanese eggplant and am using the big, fat purple ones).
- Soak in water for 5 minutes and then drain.
- Deseed the peppers and cut into bite-sized pieces.
- Heat the sesame oil in a frypan and saute the eggplant over high heat; add the peppers and saute further.
- When the vegetables become soft, add the miso and sugar and saute until the miso begins to caramelise.
- Add the mirin, sake, dashi and cook over a medium heat until the liquid is almost gone.
MOOSEWOOD'S EGGPLANT WITH MISO SAUCE
An easy and savoury recipe from the famous cookbook, "Moosewood Cooks at Home". This is also relatively low calorie and will please your vegetarian friends.
Provided by blucoat
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Soak the eggplant in salted water for 30 minutes. Drain and pat each slice dry.
- Brush a cookie sheet with olive oil. Place the eggplant in one layer on the sheet and brush each slice with olive oil.
- Broil for 7-10 minutes until cooked through and browned. No need to flip them. Sprinkle on fresh salt and pepper.
- Whisk together miso and water. Whisk in vinegar, ginger and lime juice.
- Drizzle sauce over eggplants and garnish with scallion.
Nutrition Facts : Calories 54.9, Fat 1, SaturatedFat 0.2, Sodium 464.6, Carbohydrate 10.6, Fiber 4.7, Sugar 3.6, Protein 2.7
MISO-ROASTED CHINESE EGGPLANTS
Miso Chinese eggplant dish. Almost a main. Consider adding 1/2 pound of browned ground pork or beef together with miso sauce.
Provided by coryandlaurel
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Toss eggplant chunks with olive oil in a bowl and transfer to a rimmed baking sheet.
- Roast in the preheated oven for 20 minutes, turning once.
- Mix miso, sugar, soy sauce, water, mirin, vinegar, and sesame oil together in a bowl. Pour over eggplants and toss. Reduce oven temperature to 350 degrees F (175 degrees C).
- Bake for 5 minutes; toss. Continue to bake until tender, about 5 minutes more. Serve.
Nutrition Facts : Calories 153.8 calories, Carbohydrate 20.8 g, Fat 7.7 g, Fiber 9.5 g, Protein 3.5 g, SaturatedFat 1.1 g, Sodium 392.7 mg, Sugar 10.4 g
MISO-GLAZED EGGPLANT
Categories Ginger Broil Vegetarian Quick & Easy Eggplant Summer Vegan Gourmet
Yield Makes 6 side-dish servings
Number Of Ingredients 8
Steps:
- Preheat broiler.
- Whisk together shiro miso, vinegar, water, sugar, and ginger until sugar is dissolved.
- Brush a large shallow baking pan with oil and arrange eggplant, cut sides up, in pan. Brush tops with 2 tablespoons oil (total). Broil eggplant 4 to 6 inches from heat until it begins to turn pale golden and soften, 4 to 5 minutes. Brush generously with miso mixture and broil 2 minutes more. Brush eggplant with miso again and rotate pan 180 degrees (do not turn eggplant over), then continue to broil until eggplant is tender and glaze is golden brown, 2 to 3 minutes. Serve sprinkled with scallions.
- *Available at Asian markets, specialty foods shops, and Uwajimaya (800-889-1928).
EGGPLANT WITH MISO SAUCE
Provided by Trish Hall
Categories easy, quick, appetizer, side dish
Time 11m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Trim stems of the eggplants and slice in half, lengthwise. Brush with safflower oil.
- Combine miso and sake in a small saucepan over low heat and stir. Add sugar to taste - from a pinch to 3 tablespoons. Stir until thoroughly blended. Remove from heat but keep warm.
- Place eggplant, cut-side down, on a grill whose coals are red-hot but no longer flaming. Cover and cook for three minutes. Uncover, turn eggplants, and brush the cut side with miso sauce. Cover and cook for 2 or 3 minutes, or until the eggplant is soft and slightly charred.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 7 grams, Carbohydrate 44 grams, Fat 9 grams, Fiber 17 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 652 milligrams, Sugar 27 grams
VEGAN SESAME MISO EGGPLANT
Asian-inspired eggplant.
Provided by chefcs
Categories Side Dish Vegetables Eggplant
Time 26m
Yield 4
Number Of Ingredients 10
Steps:
- Heat sesame oil in a skillet over medium heat; cook and stir eggplant and orange bell pepper until softened, 8 to 10 minutes.
- Whisk miso, soy sauce, ginger, vinegar, water, and garlic together in a bowl until sauce is evenly combined; add to eggplant mixture. Cook and stir eggplant mixture until sauce is thickened and glossy, 3 to 4 minutes. Top mixture with sesame seeds.
Nutrition Facts : Calories 129.7 calories, Carbohydrate 14.7 g, Fat 7 g, Fiber 5.6 g, Protein 4.6 g, SaturatedFat 1 g, Sodium 870 mg, Sugar 4.6 g
NOBU'S EGGPLANT WITH MISO
A savory-sweet miso sauce (which you'll also find on Nobu's black cod) is spread on fried halved Japanese eggplants, then broiled to golden perfection.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegan Recipes
Time 20m
Number Of Ingredients 5
Steps:
- Heat oven to broil. Line a baking sheet with paper towels; set aside. In a large heavy-bottomed saucepan, heat 2 inches of oil to 360 degrees. Working in batches, place eggplants in pan, skin side up, and fry 1 minute. Turn and fry 30 seconds more. Transfer eggplants to baking sheet and let drain.
- Transfer eggplants, skin side down, to an unlined baking sheet. Spread each half with slightly more than 1 tablespoon miso. Broil until miso begins to darken and caramelize, about 30 seconds to a few minutes, depending on the strength of your broiler. Sprinkle with sesame seeds and garnish with pickled ginger and plums.
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- Place sesame seeds in a nonstick skillet over medium-low. Cook, stirring occasionally, until fragrant, 7 to 8 minutes.
- Preheat oven to 450°F. Place eggplant slices on a baking sheet lined with parchment paper, and brush both sides of each round with olive oil. Bake until tender, flipping halfway through, about 18 minutes. Let cool on baking sheet 10 minutes.
- Increase oven temperature to broil. Spread about 2 teaspoons of miso mixture on each eggplant round, and broil until fragrant and browned in spots, about 4 minutes. Sprinkle with toasted sesame seeds and scallions.
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- Heat your oven to 200C fan-forced (220C conventional). Place the eggplant in a baking dish and toss in the oil. Roast for 20 minutes until the eggplant is lightly browned.
- Combine the miso, sugar, sake, mirin and 2 tablespoons of cold water together and mix to a smooth paste. Pour the paste over the eggplant and stir to coat. Roast for 10-15 minutes, until the eggplant is soft and the miso caramelised. Transfer to a serving bowl and scatter with the spring onion.
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