Easy Miso glazed Eggplant / Aubergine (Whole Foods Plant Based)
This is my oil-free, sugar-free take on miso glazed eggplant, a delicious vegetable dish that can be served as a side or as the main event. My miso glazed eggplant is a perfect mid-week dinner as it doesn’t take long to pull together. You can use the oven or air-fryer, whichever you prefer! I usually use the air-fryer for ease, but oven-roasting for longer can help to soften the “meat” of the eggplant
Eggplant is one of my favourite mid-late Summer vegetables and this is a great recipe that highlights what’s great about this veg! It’s soft and tender, salty and savoury and won’t disappoint!
Making the miso glazed eggplant
First lets make the glaze. It has a flavourful base of miso paste and tahini, with soy sauce and rice vinegar to balance the flavour. I also add a couple of soaked dates for sweetness, but you could use maple syrup if you prefer.
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Now the glaze is ready, prep the eggplant. Cut in half length-ways and score a criss-cross pattern deep into the flesh of the aubergine. Be careful not to cut all the way through the skin on the other side.
You can then glaze the aubergine, I use my fingers to pull the criss-cross lines apart so I can get loads of the glaze right the way through. Next, finish with a generous coating of the glaze. There should be some glaze left over to coat again at the end.
If you’re cooking in the air-fryer I recommend doing it on a medium heat (around 180 degrees C or 360 degrees F) and cooking for 20-25 minutes to make sure the aubergine is really soft and tender. If you’re oven-roasting, it will take a bit longer. In case the glaze is catching a bit, but the aubergine hasn’t finished cooking through you can cover it with a bit of tinfoil to finish.
Serve the miso glazed eggplant on it’s own with rice, or add tofu. Top with an extra drizzle of the glaze, sesame seeds and spring onions. I sometimes like to add chilli flakes too!
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Miso Glazed Aubergine / Eggplant
Ingredients
- 2 tbsp Miso Paste
- 2 tbsp Tahini
- 1 tbsp Rice Vinegar
- 1 tbsp Soy Sauce
- 1 Large, or 2 small Dates
- 4 tbsp Water
- 2 med/large Aubergine / Eggplant
Instructions
- Add the miso paste, soy sauce, rice vinegar, tahini and date to a blender. Blend until smooth. Add water to thin out to desired consistency.
- Set the glaze aside. Cut aubergine in half length-ways.
- Score a criss-cross pattern deep in to the flesh of the aubergine being careful not to pierce the skin.
- Brush the glaze on the aubergine generously, making sure to get into the crevices.
- If oven cooking – Roast in oven at gas mark 6 / 180 degrees C / 360 degrees F for 30-40 minutes until aubergine is cooked through. Reglaze mid-way through cooking
- If using air fryer – Cook in air fryer at 180 degrees C / 360 degrees F for 20-25minutes until aubergine is cooked through. Reglaze mid-way through cooking
- Once aubergine is cooked, remove from oven or air fryer and brush once more with the glaze.
- Serve immediately over rice 9. Top with spring onion and sesame seeds.
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