This easy and simple eggplant-based dish is exploding with flavor and color with the vibrant, fiery hue of fresh turmeric, rocket-red smoked paprika, lush green onion, and neon-red Thai chilis. Eggplants are halved and doused in a miso-turmeric glaze, then topped with wicked spicy chickpeas and chopped candied nuts. Serve this as a main dish or as a small plate, and double up on the glaze if you think you want a little extra for drizzlin’, dippin’ or putting on other things. You can never have too much sauce.

Miso-Turmeric Glazed Eggplant With Spicy Chickpeas [Vegan, Gluten-Free]



For the Glaze:

  • 1/2 cup sake
  • 2 tablespoons chickpea miso
  • 2 tablespoons agave
  • 1 tablespoon fresh turmeric
  • 2 garlic cloves
  • 1 teaspoon lemongrass, chopped

For the Eggplants:

  • 2 eggplants, sliced in half and scored
  • 1/2 cup fresh chickpeas, cooked, tossed with 1 teaspoon chili flakes, and 1/2 teaspoon smoked paprika
  • A pinch of coarse salt
  • 1/4 cup candied-salted nuts, chopped
  • 1/4 cup green onions, sliced
  • 1 tablespoon chili peppers, sliced wicked thin


  1. Preheat oven to 400°F.
  2. Blend glaze ingredients together until smooth. Apply glaze to eggplants, making sure it gets in between the cracks of the score lines and marinate for at least 15 minutes.
  3. Top with the chickpeas that were tossed with the chili and paprika. Add a pinch of salt.
  4. Bake for 25 minutes, basting with the glaze halfway through cooking time and again once they come out of the oven.
  5. Top with the chopped nuts, green onions, and chili peppers. Serve immediately.

Nutritional Information

Total Calories: 909 | Total Carbs: 148 g | Total Fat: 22 g | Total Protein: 25 g | Total Sodium: 1571 g | Total Sugar: 78 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.