miso roasted eggplant (and zucchini)
prep time
cook time
total time
recipe type: savoury
cuisine: japanese
serves: 2
  • 1 large eggplant cut into 2 cm pieces OR equivalent small eggplants halved
  • ½ tbs of olive oil
  • salt
  • 1½ tbs miso (I used a mild white miso)
  • 1 tbs mirin
  • ½ tbs sugar
  • ½ tbs cooking sake
  • 1 tbs water
  1. Preheat the oven to 200 C fan forced or 210 if you don't have a fan forced oven.
  2. Toss the eggplant or zucchini in the oil and put in a single layer in a baking dish.
  3. Sprinkle with salt.
  4. Roast for 20 minutes or until soft and lightly golden.
  5. Mix all the remaining ingredients until smooth.
  6. Pour over the vegetables and return to the oven for another 10 minutes for the sauce to caramelise.
  7. Garnish with some finely chopped spring onion and toasted sesame seeds.
I also made this with some zucchini cut into 1 cm thick sticks
Recipe by quinces and kale at http://quincesandkale.net/recipes/miso-roasted-eggplant-and-zucchini/