Miso glazed eggplant {soy-free, gluten-free, wheat-free}

By Alannah | Kale Mary
February 23, 2018
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Author Notes: Tell us about your recipe.Alannah | Kale Mary

Serves: 4

  • 2 tablespoons chickpea miso (I love meru miso)
  • 2 tablespoons mirin
  • 1 1/2 tablespoons coconut sugar
  • 1 tablespoon filtered water
  • 1 teaspoon sesame oil
  • 6 baby eggplant, halved lengthways and scored
  • 3 teaspoons filtered water
  • 2 teaspoons rice wine vinegar
  • 2 teaspoons coconut sugar
  • 1 teaspoon Himalayan rock salt
  • 1/2 Lebanese cucumber, finely diced
  • 1/4 red onion, finely diced
  • Steamed basmati rice, to serve
  1. Preheat oven to 180 degrees C.
  2. Add miso, mirin, coconut sugar, water and sesame oil to a small bowl and whisk until combined. Consistency should be more like a paste than runny.
  3. Lay eggplant slices skin side down on a baking tray. Spoon paste over the flesh of the eggplant, reserving around 1/4 of the contents.
  4. Place in oven for around 12 mins, before reglazing with the remaining glaze. Return to oven for a further 12 mins.
  5. While eggplant is cooking, add rice wine vinegar, coconut sugar, water and salt into a small bowl and whisk until combined. Add cucumber and onion and ensure coated well. Let stand until serving.
  6. Spoon rice into bowls and lay a couple of eggplant slices flesh side up on top. Then, pour over cucumber and red onion ‘pickle’ and sprinkle with sesame seeds.

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