Miso Glazed Eggplant

With Crunchy Fried Shallots

Vegan | Gluten Free

Serving a delicious miso glazed eggplant says a lot about a person. It says you are sophisticated, cultured, classy and are incredibly gifted in the kitchen (and probably just gifted at life in general). So we are very pleased to bring you this miso glazed eggplant recipe!

Eggplant is a delicious, nutritious member of the nightshade family. It’s high in fibre, antioxidants and a range of essential nutrients like manganese, B-6, thiamine, potassium and vitamin C.  Miso is also an incredibly beneficial food to include in your diet. It’s high in Manganese, B vitamins, vitamin E and K, and being a fermented food it’s a natural probiotic and great for your gut.

The maple, ginger, mirin and salt bring an incredible depth of flavour. Sweet, salty, astringent and umami are all really well balanced - all your taste buds will get involved!

Definitely give this delicious and sophisticated recipe a try. Treat your gut to some wonderfully beneficial fibre and probiotics and impress yourself (and everyone else) with your culinary genius. Enjoy!


2 medium -sized black eggplants

2 tbsp mirin

1 tbsp sesame oil

1 tbsp grated ginger

80 g white miso paste

1 tsp sesame seeds

2 tbsp fried shallots

sliced spring onion, to garnish

1 sheet nori


1 tsp The Wholefood Pantry Pink Himalayan Crystal Salt

2 tbsp The Wholefood Pantry Maple Syrup

1 cup The Wholefood Pantry Brown Basmati Rice

  1. Cook brown rice according to packet instructions
  2. Preheat oven to 180C.
  3. Cut the eggplants in half, length wise
  4. Using a sharp knife, score a diamond pattern in the flesh of the eggplant. 
  5. Sprinkle with salt and gently rub the salt over the flesh, rest for 30 minutes.
  6. Pat the flesh of the eggplant and remove salt and water droplets that have formed on the surface with some paper towel. 
  7. Place the eggplants baking tray.
  8. Place mirin, maple, sesame oil, ginger and miso paste in a small saucepan on medium. Bring to a gentle boil, stirring constantly. Remove from heat.
  9. Generously brush the sauce over the cut side of the eggplants with a pastry brush.
  10. Bake for 30-35 minutes until starting to brown and tender.
  11. Remove from the oven. Brush more miso sauce to glaze the eggplants. 
  12. Serve hot with rice & nori. Scatter over spring onions, fried shallots and sprinkle with sesame seeds

Serve 4


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