Miso marinated and spicy eggplant

This eggplant recipe is Asian inspired. The miso is tasty and the chili flakes add some delicious spiciness. But the best is the soft texture of the eggplants! Few ingredients and a success.

I’m happy to enter to the cold moment of the year but a bit sad to say goodbye to all the summer vegetables. I love fresh tomato, eggplant, peach, apricot, I will miss them! But it’s but the other day, I ate some cucumber in one of my salad and I had a strange feeling I was sick of it. This is why I love seasons! At the end of the winter, I’m so happy to see the sun and feel the warmth. But now, I want one thing: rain, hot chocolate, and a coat! For some people, I’m gonna sound weird but it’s me!

Because we still have some hot weather for the weekend, I wanted to share with you an eggplant recipe. Eggplant is really one of my favorites! I love so much my roasted eggplant salad. But for today, I would like a hot version of the vegetable with and Asian food inspiration.

This recipe is quite simple, you mix the marinade, brush it on the eggplant and place it in the oven! If you wish, you can disgorge the eggplant pieces, I did it for the recipe but I think it could work without if you don’t have the time for it.

If you don’t know what is miso, it’s a paste made with fermented soy. The taste is pronounced and salty. You can find it in the famous Asian miso soup. I’ve been hearing about this for a long time, but I never knew what to do with it. One day, I threw myself into homemade miso soup and it was a success. Now I have some in my fridge and I use it some time.

If you like salty things with a spicy taste at the end, you definitely have to try this recipe! You can make a bowl with rice and other veggies, it will be nice!

Miso marinated and spicy eggplant

• Author: Mary
• Prep Time: 10
• Cook Time: 30
• Total Time: 40 minutes
• Yield: 6–8 pieces 1x
• Cuisine: Asian

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Description

Asian inspired eggplant recipe with miso paste and chili flakes.

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Scale 1x2x3x

Ingredients

• 1 big eggplant
• 1 tbsp miso paste
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp brown sugar
• 1/4 tsp chili flakes
• 1 tbsp sesame seeds
• 1–2 tbsp water

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Instructions

1. If you have the time, start by disgorging the eggplants. Rinse the eggplant and cut it into several pieces in the lengths. Place them on a baking sheet (or big plate) and salt them. Let them for an hour. Then, with paper towel remove the excess of water.
2. In a bowl, mix all the ingredients, except the eggplant. With a kitchen brush, add the miso marinade on the eggplant pieces on both sides and place them on a baking sheet with parchment paper. Let it for 10 minutes. Then, place in the oven for 20-30 minutes (depends if you prefer crispy or soft) at 400°F.

Keywords: Eggplant, asian food, miso paste, chili flakes