UMAMI MISO-GLAZED EGGPLANT WITH SESAME SEEDS
The Umami Miso-Glazed Eggplant With Sesame Seeds is a vibrant dish that brings together rich flavour, simple preparation and wholesome nutrition. The tender eggplant halves are roasted until perfectly soft and then brushed with a glossy miso glaze that balances savoury depth with a touch of sweetness and tang from rice vinegar. A drizzle of sesame oil enhances the aroma, while a sprinkle of sesame seeds adds nutty crunch for the perfect finish. This Umami Miso-Glazed Eggplant With Sesame Seeds captures the essence of Japanese-inspired cooking, which is made with minimal ingredients, clean flavours and maximum satisfaction. It is a versatile option that can be served as a side, a light entrée or even the star of a plant-based meal. This umami miso-glazed dish is made with its nourishing profile, elegant appearance and effortless preparation, which is a dish that feels equally at home on a casual weeknight.
RECIPE CATEGORY
Appetisers
SERVING SIZE
1
CUISINE
Japanese
PREPARATION/TECHNIQUES
Roast, No‑Cook
OCCASION/HOLIDAY
Family Reunion, Picnic, Party
SPECIAL CONSIDERATION/DIETARY CONCERNS
Alcohol‑Free, Healthy, Low Cholesterol, Low Fat, Low Sodium, Quick & Easy, Organic, Vegan, Vegetarian, Wheat/Gluten‑Free, Kid Friendly
DISH TYPE
Main Course
INGREDIENTS
Here is a list of ingredients for the preparation of Umami Miso-Glazed Eggplant With Sesame Seeds:
- 100 grams | 3.53 ounces | eggplant, halved
- 18 grams | 0.63 ounces | 1 tablespoon low-sodium miso paste
- 5 milliliters | 0.17 fluid ounces | 1 teaspoon rice vinegar
- 5 milliliters | 0.17 fluid ounces | 1 teaspoon sesame oil
- 3 grams | 0.11 ounces | 1 teaspoon sesame seeds, for garnish
FULL NUTRITIONAL INFORMATION
- Calories: 128 kilocalories
- Protein: 4.1 grams
- Carbohydrate: 13.9 grams
- Sugar: 5.4 grams
- Fibre: 4.3 grams
- Fat: 6.7 grams
- Saturated Fat: 1.0 grams
- Sodium: 473 milligrams
- Potassium: 384 milligrams
- Calcium: 34 milligrams
- Iron: 1.0 milligram
PREPARATION
These steps are followed for the preparation of Umami Miso-Glazed Eggplant With Sesame Seeds:
- Preheat Oven: Set the oven to 200 degrees Celsius and line a baking tray with parchment paper.
- Score Eggplant: Lightly score the flesh of the eggplant halves in a criss-cross pattern, being careful not to pierce the skin.
- Make Glaze: In a small bowl, whisk miso paste, rice vinegar and sesame oil until smooth.
- Brush Eggplant: Place eggplant face-up on the tray and brush generously with the miso glaze.
- Roast: Roast for 20 to 25 minutes until the flesh is tender and bubbling at the edges. Baste with glaze halfway for a deeper flavour.
- Rest: Remove from oven and let rest for 2 minutes. Sprinkle with sesame seeds.
- Serve: Serve directly from the tray, ideally while still warm.
PREPARATION TIME
5 minutes
COOKING TIME
25 minutes
TIPS
Here are some helpful tips for Umami Miso-Glazed Eggplant With Sesame Seeds:
- Score The Flesh: This allows the glaze to penetrate and helps the eggplant cook evenly.
- Pat Dry: Use kitchen paper to pat the eggplant dry before glazing to avoid sogginess.
- Add Extra Glaze: Toss a little extra glaze on the tray halfway through baking to enhance caramelisation.
- Broil For Smokiness: For a smokier aroma, briefly broil the eggplant at the end, watching closely to prevent burning.
- Use Baking Paper: Keep the eggplant on the baking paper for easier cleanup, especially with sticky glaze.
VARIATIONS
- Spicy Version: Add a pinch of chilli flakes to the glaze for heat.
- Rich And Buttery: Stir in ½ teaspoon vegan butter or coconut oil into the glaze.
- Herb-Infused: Top with chopped spring onions, coriander or chilli crisp after baking.
- Nut-Boosted: Garnish with toasted chopped peanuts or cashews in place of sesame seeds.
- Umami Punch: Add a dash of tamari or nutritional yeast to the glaze for depth.
PREPPING AND STORAGE
- Refrigerator: Cool fully and store Umami Miso-Glazed Eggplant With Sesame Seeds in an airtight container up to 3 days. Reheat in oven or microwave.
- Freezing: While textures change after thawing, you can freeze cooked eggplant without seeds for up to 1 month. Reheat gently in the oven to maintain integrity.
- Make‑Ahead: Whisk the glaze ahead and refrigerate up to 2 days. Score and prepare the eggplant early and brush fresh glaze before roasting.
- Reheating: Warm in the oven at low heat for 10 minutes to refresh the texture and flavour.
