I’ve had miso-glazed eggplant when I’m out for dinner and have loved them!
I’ve always seen restaurants using the bigger, Italian style eggplants, but not the thin long Japanese variety that I’ve utilised in this recipe. You can also use Chinese eggplants, which are lighter in colour than the Japanese ones.
There’s something about this flavour combination that I really like. I love Asian food and have started making more of it at home.
Even though I’m fond of this recipe, I find that I’ll still use ingredients that I can get my hands on easily as well as products that I won’t just use for one speciality dish and let it sit in my fridge or pantry for another few months until I make that dish again.
In my pursuit of being a mindful consumer, it’s only fair that I apply the same practice to food as well.
Being resourceful with what you have
I’ll only buy ingredients that I know I’ll use, rather than taking a risk and trying something too different that may end up accumulating space in my pantry or fridge for months.
So, I used ingredients that I always have in my kitchen to make this glaze for the eggplant. I managed to get it spot on from the first time I made it. I was pretty proud of myself!
Note also that I’ll make this dish mainly in Summer when eggplants are in season and in abundance. Buying seasonally is so important!
Note that I would avoid the non-organic corn and papaya in that last list linked above.
Miso Glazed Eggplant – super quick and easy to make
I was pleasantly surprised at how quick and easy it was to make this recipe. If you have some cooked rice in the fridge, this recipe is ready in 20 minutes.
I can typically only fit two sliced eggplants in my frying pan at a time, so that’s why it takes a little longer. But if you can fit all three, you can get this done in only around 10 minutes.
If you want something more robust, you can add a green side salad. I love doing a simple baby leaves salad mix and thinly sliced radish and dress it with olive oil, balsamic vinegar and salt.