Eggplant eggplant everywhere. Everywhere! Ended up with a ton of it as part our weekly farmers’ market hauls.
We've been making a lot of curries, and I think there’s going to be some eggplant on eggplant action in the near future – baba ganoush on flatbreads, topped with grilled balsamic marinated eggplant and parsley.
Tonight, I needed to make something that's quick and calls for a lot of eggplant, there are pounds upon pounds of it to get through.
Decided to roast the eggplant and glaze it. This dish comes together easily and it’s really elegant and versatile too. A lovely hors d’oeuvre, side dish, or it can be served with rice or quinoa + a salad for a quick and easy supper. Cheers!
Miso & Honey Glazed Fairytale Eggplant
Ingredients:
- 2 lbs fairy tale eggplant (or Chinese eggplant)
- 2+ tbsp olive oil or coconut oil
Glaze:
- 2 heaping tbsp miso (I prefer reduced salt organic white miso)
- 5 tbsp honey
- 2 tbsp mirin
- 4 tbsp white wine or sake
- 1 tbsp rice vinegar
Garnish:
- 2 tbsp of chopped scallion
- 1 tbsp of sesame seeds
Directions:
Preheat oven to 400°F.
Slice eggplant lengthwise and brush with oil. Roast eggplants, cut side down, for 20 minutes. While this is roasting, make the glaze.
Mix together glaze ingredients in a saucepan and cook at a medium high heat until it bubbles, stirring frequently. Cook/stir until it is a warm caramel color and slightly reduced and thick, about 3-5 minutes. Set aside.
Remove eggplant from the oven and allow to cool slightly. Flip over each eggplant slice. I prefer using a spoon to ensure the pieces stay intact.
Brush each slice with the miso glaze. Bake at 500°F or broil on high until brown and bubbly. About 5 minutes. Keep an eye on it, the glaze will caramelize/cook quickly. Garnish with scallions and sesame seeds.