Miso-Eggplant Spaghetti Recipe on Food52

Eggplant

Miso-Eggplant Spaghetti

by:
November  4, 2020
13 Ratings
Photo by Bobbi Lin
Author Notes

As I started roasting eggplants more, I found that I could extend their life by tossing them with cooked spaghetti (a quarter pound is, I've found, the perfect portion for one). A couple more ingredients joined the party as I continued to perfect the dish: red pepper flakes for heat and rice vinegar for balance. The main ingredient here is, of course, the white miso—it adds that savory depth, made even better once fried in olive oil. If ever there were a dish you'd want to eat on repeat, then this umami-packed eggplant spaghetti must be it. —Eric Kim

Test Kitchen Notes

Featured in: The Umami-Packed Pasta I Cook When I’m Home Alone. —The Editors

Watch This Recipe
Miso-Eggplant Spaghetti
  • Prep time 5 minutes
  • Cook time 25 minutes
  • Serves 1
Ingredients
  • 1/2 pound Japanese eggplants (regular works, too), diced into 1-inch pieces
  • 1/2 medium red onion, thickly sliced
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons olive oil, divided
  • 2 teaspoons white miso
  • 2 teaspoons mirin
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon dark brown sugar
  • Pinch of red pepper flakes
  • 1 garlic clove, finely grated
  • 1/4 pound spaghetti
  • 1 scallion, thinly sliced, for garnish (optional)
In This Recipe
Directions
  1. Preheat oven to 400°F. In a quarter sheet pan, toss together the eggplant, red onion, salt, pepper, and 2 tablespoons of the olive oil. Roast in the oven for 25 to 30 minutes, or until charred at the edges.
  2. Meanwhile, in a small dish, stir together the miso, mirin, vinegar, brown sugar, and red pepper flakes.
  3. About 15 minutes into the vegetables’ roasting time, bring a pot of water to a boil, salt generously, then cook the spaghetti according to package instructions. Reserve some of the cooking liquid, then drain.
  4. In the same (still very hot!) pot over low heat, add the remaining tablespoon of olive oil and garlic and stir about 30 seconds, or until garlic is fragrant. Add the miso-mirin mixture, stirring 30 seconds more to caramelize miso and cook off the wine (it should bubble up violently). Toss the drained spaghetti into this, cooking over the heat and stirring constantly until well-coated in the garlicky miso. At this step you can add a splash of the reserved cooking liquid if your pasta gets too tight (I usually don’t need to but appreciate the insurance).
  5. Gently stir in the roasted eggplant and red onion. Garnish with scallions, if you'd like.

See what other Food52ers are saying.

  • Danielle Ma
    Danielle Ma
  • Courtney C
    Courtney C
  • trysteroo
    trysteroo
  • Leslie McDonald
    Leslie McDonald
  • Maria Jette
    Maria Jette
Eric Kim is the Table for One columnist at Food52. Formerly the managing editor at Food Network and a PhD candidate in literature at Columbia University, he is currently working on his first cookbook, to be published by Clarkson Potter in Spring 2022. His favorite writers are William Faulkner, John Steinbeck, and Ernest Hemingway, but his hero is Nigella Lawson. You can find his bylines at Saveur, Bon Appétit, and The New York Times and follow him on Twitter @ericjoonho. Born and raised in Georgia, Eric lives in a tiny shoebox in Manhattan with his dog, Quentin "Q" Compson.

    15 Reviews

    Pamela B. September 8, 2020
    Oh my, made it with orecchiette because I thought the shape lent itself to the pieces of eggplant. Heavenly!
     
    Danielle M. April 10, 2020
    I opted to cook the eggplant and onions on a pan instead but it still turned out beautifully. Eggplant and spaghetti is an unconventional combination for my family but we all loved it. Thanks for the recipe!
     
    Courtney C. April 7, 2020
    This was so delicious - thank you! I added some arugula for green stuff and some parm (because cheese) and devoured.
     
    JoAnn S. November 12, 2019
    This is delicious! My family loved it! It is definitely on the rotation :)
     
    trysteroo October 28, 2019
    Made this for dinner tonight and it was like nothing I've ever had before. The flavors really all worked perfectly together. Absolutely making this again!
     
    Leslie M. October 27, 2019
    We doubled it - delicious, though the eggplant texture was a bit slimy. Maybe we'll roast it longer next time, just to seal those surfaces. Really delightful umami flavors nonetheless!
     
    Tam October 19, 2019
    I made it for two, doubled the recipe with the addition of a large red bell pepper, cut the red onion in to 1" thick chunks, roasted in two pans to avoid crowding. So GOOD. The red onion carmelized (some were burnt, but still tasty) and tasted like candy. Hearty meal, I will definitely make this again. Thank you.
     
    Lisa L. October 10, 2019
    OMG!!! I like pasta, but don't go crazy over it as some do. This is an outstanding recipe. And SO easy to put together. The sauce is very close to one I used to use when roasting black cod. It's a favorite flavor combination in my family. This will be a regular in my world; thank you!
     
    Lynn September 7, 2019
    Sounds yum-ami!
     
    Darian August 30, 2019
    Loved this! I made 12oz bucatini and roughly tripled the sauce (by eye), and used a regular eggplant and large red onion. This made 4 comfortable servings. It hit all the right notes and was very satisfying; so glad we tried it!
     
    Maria J. August 28, 2019
    Fantastic! I admit that, for 2 servings (could’ve probably been 3), I tripled the eggplant and onion (and oil), and doubled the sauce— I always want a higher proportion of veg to pasta. Utterly delicious, and truly one of the best eggplant anythings I’ve ever eaten. Most summers, I buy eggplant because it looks so fantastic, but I’ve never been wild about it; and we usually have one or two doses of Pasta alla Norma, which can range from sublime to dull, as I’ve never settled on a single recipe and it always comes out differently. I now know that I can just make this instead! THANK YOU!
     
    Author Comment
    Eric K. August 29, 2019
    Aw, yay!
     
    epicharis August 26, 2019
    Oh, this was delicious. Eggplant and miso make such a good pairing and I love how it came together so quickly. A weeknight staple for sure.
     
    Author Comment
    Eric K. August 28, 2019
    I'm so glad. Thanks for reporting back.
     
    Kirsten L. December 31, 2019
    I made this a few months ago and the flavors are still so strongly calling to me that I'm serving this deliciously je ne sais quoi entre tonight -- for New Year's Eve dinner. Thank you, Eric! You are a talented recipe wrangler! (I am, of course, doubling the recipe; but that worked fine the first time.)