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Miso Eggplant Recipe With Peanut Topping

Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
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.