10 years ago

Miso-Glazed Eggplant
[Vegan]

LR By: Leno Regushadze

Author Bio

My name is Leno, and creator and author of the blog Crazy Cucumber. I moved... Read More

Order with Instacart Download Our App

Discover more recipes with these ingredients

Miso-Glazed Eggplant [Vegan]

Dairy Free

This miso-glazed eggplant dish has a beautiful simplicity and elegance but don't worry, it's very filling! The eggplant is tender and the sauce, made from tahini, garlic, lemon, and rice vinegar, is fresh and flavorful. Add a sprinkle of sesame seeds for added texture.

Ingredients You Need for Miso-Glazed Eggplant [Vegan]

For the Eggplant:

9 ounces eggplant, cut on a diagonal into thick slices
1 1/2-2 tablespoons white miso
2 tablespoons olive oil

For the Sauce:

3 tablespoons tahini paste
1 garlic clove, crushed
1 teaspoon lemon juice
1 teaspoon rice vinegar
1 teaspoon apple syrup or maple syrup
3 tablespoons lukewarm water
Sea salt

For Serving:

1 tablespoon toasted sesame seeds (white and black)
3 tablespoons thinly sliced scallions

Order with Instacart Download Our App

How to Prepare Miso-Glazed Eggplant [Vegan]

Preheat the oven to 390°F.
Brush both sides of eggplant slices with oil and place on a parchment paper-lined baking sheet.
Smear top of eggplant slices with a thin layer of miso paste. Roast for about 20 minutes or until the eggplant is slightly browned.
To make the tahini sauce, combine all ingredients in the bowl and mix well using whisker. If mixture is too thick, slowly add more water until it reaches the preferred consistency.
Remove the eggplant from the oven, transfer to a serving plate, drizzle with tahini sauce, scatter with scallions and toasted sesame seeds, and serve.

Discover Our Latest Recipes

Get thousands of vegan, allergy-friendly recipes in the palm of your hands today!

Get your favorite articles delivered right to your inbox!