Miso Eggplant Recipe With Peanut Topping

This umami-packed recipe will satisfy spicy Asian cuisine cravings while remaining equally healthy and simple. I love making this miso eggplant recipe on Sunday nights for my family – it is light, uplifting, and inexpensive.

Miso Eggplant Recipe

Eggplants are packed with antioxidants. Not only are they known to help protect against cell damage and prevent certain diseases, but they also aid in controlling blood glucose levels in people with diabetes. So you can feel good about eating this dish!

This vegetarian recipe can easily be scaled up or down if you are preparing a meal for one or serving a crowd. Simply double or halve the quantities. It is that simple.

Selecting Eggplants

I typically pick the firm purple tear-drop-shaped eggplants for this recipe, but various shapes and sizes are available and similarly suitable.

Look for eggplants during mid to late summer, as this is when nightshade vegetables are at their best.

Eggplants will keep for several days if refrigerated. But don’t be tempted to cut or score them in advance to save on recipe time. Eggplants go bad quickly once cut and can also develop an unpleasant brownish appearance.

Additionally, when cutting your eggplants open, if you notice a lot of seeds, you may consider purchasing others. The seeds can make the eggplants taste very bitter and unpalatable.

If there are only a couple of seeds, gently scrape them off with a sharp knife, and salt the eggplants for longer to draw out any bitterness.

Choose the Right Miso

If you are unfamiliar with Asian ingredients and unsure what Miso to purchase, I recommend starting your journey with a white Miso that is sweeter and milder in flavor.

I personally enjoy a medium fermented Miso as I find it more versatile, but the flavor can be a little more intense.

Adjust the Heat

If you are cooking for children or are not a massive fan of hot, zesty food, omit the chilies or scrape out the chili seeds before adding them to the topping. Using milder, sweeter chilies such as Californian Anaheim peppers can make the difference.

Substitutions and Tips

Limes

Limes are the type of citrus that you always see in the shops until you need to make a recipe with them.

Luckily I have a lime tree in my garden that frequently produces. If you have a sunny, sheltered spot in your garden, try planting one! Lime trees are easy to maintain, and the reward is massive once they are established.

Try to source organic limes where possible, and if you cannot get hold of any, use lemons or grapefruits instead. Store-bought bottled lime juice is equally good.

Cilantro

Cilantro is not for everyone. I absolutely love it, but I know several people that cannot cope with the smell or so-called ‘soapy’ taste.

So if you prefer, substitute cilantro with thinly sliced spring onions for an equally delicious dish.

Peanuts

Peanuts can be tricky as there are plenty of people that suffer from peanut allergies.

I do think that if you can use peanuts, use them! They do give the recipe a delicious crunch. Then again, if this is not possible, consider toasting pine nuts or sesame seeds for the topping instead.

If nuts are entirely out of the question, stick to thinly sliced spring onion, cilantro, and chilies as a topping substitution.

Storing Leftovers

I often double the topping recipe as it can last a couple of days in a sealed container in the fridge.

Use it in noodle dishes or stir-fries, or jazz up your morning fried egg with a sprinkle of the topping and a splash of chili oil.

Although the eggplants can be reheated and eaten at a later stage, they won’t have the same soft meaty texture as when served straight from the oven.

It’s always best to prepare, cook and enjoy right away! If you do have leftovers though, they can be stored in the fridge for up to three days.

What to Serve with Miso Eggplants

Miso Eggplant Recipe Plated

To serves this Miso Eggplant dish you can do so with simple plain rice or even yummy coconut rice. A side of broccoli or Asian greens would also be delicious, as would a fresh tomato and cucumber salad.

Ingredients For Miso Eggplant Recipe

  • 3 Eggplants (or 2 if larger size)
  • 1 Tbsp Sesame Oil
  • Course/flake Salt

Miso Glaze

  • 4 Tbsp Miso Paste
  • 3 Tbsp Honey
  • 2 Tbsp Butter

Peanut Topping

  • 1/3 Cup Unsalted Peanuts
  • 1 Red Chili
  • Large Handful of Cilantro (roughly chopped)

Garnish

  • 1 Lime (cut into wedges for serving)
  • 2 Tsp Sesame Seeds
  • 1 Green Onion (Scallion – finley sliced)

How to Make Miso Eggplant Recipe

Miso Eggplant Recipe Plated

Preheat your oven to 350 Fahrenheit (180 °C).

Cut the eggplants in half lengthways. Then score the inside of the eggplants in squares making diagonal cuts.  Sprinkle a couple of pinches of salt over the scored eggplant tops and leave to rest for 10 minutes. Then, pat them dry with paper towel and gently remove the remaining salt.

Salted Eggplant for Miso Eggplant
Salting the Eggplants

Add sesame oil to a medium to large frying pan on medium heat. Place the eggplants cut side down on the pan and fry until starting to brown.

Frying Eggplants for Miso Eggplant Recipe
Frying the Eggplants

Remove the eggplants from the pan and arrange them cut side up on a baking tray.

In the meantime, warm the miso, honey, and butter in a saucepan on medium to low heat for a few minutes. Stir gently until it resembles a silky paste.

Miso Glaze for Miso Eggplant Recipe
Making the Miso Glaze

With a pastry brush, generously brush the miso paste over the tops of the cut eggplants. Reserve the remaining paste for further basting.

Eggplants Glazed With Miso on Oven Tray
Baking the Miso Glazed Eggplants

Roast the eggplants in the oven for approximately 45 minutes, basting every 15mins with the miso paste. The eggplants are ready once they are golden brown and soft when poked with a knife.

For the topping, heat a little sesame oil in a medium-sized frying pan and toast the chopped peanuts until lightly browned. Then pour the browned peanuts onto a plate lined with paper towel to absorb the oils. Leave to rest until slightly cooled.

Chop the peanuts, cilantro and chili, and mix them together in a serving dish

Peanut Topping for Miso Eggplant Recipe
Peanut Topping for Miso Eggplant Recipe

Garnish the cooked miso eggplants with sesame seeds and spring onion. Serve with the peanut topping and wedges of lime.

Miso Eggplant Recipe With Peanut Topping

Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Asian, Japanese
Servings: 2 People

Ingredients

  • 3 Eggplants (2 if larger size)
  • 1 Tbsp Sesame Oil
  • Course/Flakey Salt

Miso Glaze

  • 4 Tbsp Miso Paste
  • 3 Tbsp Honey
  • 2 Tbsp Butter

Peanut Topping

  • Cup Unsalted Peanuts
  • 1 Tbsp Sesame Oil
  • 1 Red Chili
  • Large Handful Cilantro (chopped)

Garnish

  • 1 Lime (cut into wedges to serve)
  • 2 Tsp Sesame Seeds
  • 1 Green Onion (Scallion – thinly sliced)

Instructions

  • Preheat your oven to 350 Fahrenheit (180 °C).
  • Cut the eggplants in half lengthways. Then score the inside of the eggplants in squares making diagonal cuts.  Sprinkle a couple of pinches of salt over the scored eggplant tops and leave to rest for 10 minutes. Then, pat them dry with paper towel and gently remove the remaining salt.
  • Add sesame oil to a medium to large frying pan on medium heat. Place the eggplants cut side down on the pan and fry until starting to brown. Remove the eggplants from the pan and arrange them cut side up on a baking tray.
  • In the meantime, warm the miso, honey, and butter in a saucepan on medium to low heat for a few minutes. Stir gently until it resembles a silky paste. With a pastry brush, generously brush the miso paste over the tops of the cut eggplants. Reserve the remaining paste for further basting.
  • Roast the eggplants in the oven for approximately 45 minutes, basting every 15mins with the miso paste. The eggplants are ready once they are golden brown and soft when poked with a knife.
  • For the topping, heat a little sesame oil in a medium-sized frying pan and toast the chopped peanuts until lightly browned. Then pour the browned peanuts onto a plate lined with paper towel to absorb the oils. Leave to rest until slightly cooled.
  • Chop the peanuts, cilantro and chili, and mix them together in a serving dish.
  • Garnish the cooked miso eggplants with sesame seeds and spring onion. Serve with the peanut topping and wedges of lime.
Miso Eggplant Recipe 3

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