First of all I feel very passionately about all vegetables so it's no surprise I love eggplant and it's great diversity. (many more eggplant recipes to come).
I happened upon this dish at my favorite Japanese restaurant in Denver Izakaya Den. From tasting it I had to find out how to make it and it turns out it's very easy to make with only 5 ingredients. This is my take on honey miso eggplant:
- 1 medium eggplant
- 1 Tablespoon ghee or neutral cooking oil
- 4 Tablespoons White miso paste
- 1 Tablespoon Mirin
- 1 Tablespoon Honey
- pinch of salt
- Sprinkle of sesame seeds
- Sprinkle of hemp seeds (optional, but adds extra nutrients)
The key ingredient here is the Mirin rice wine. I found it in the asian section of the grocery store. This recipe is a great side for 2, depending how big your eggplant is could be a dinner for 2 with some rice.
- Peel eggplant and cut into bite sized cubes.
- Heat a pan over medium heat with your ghee or cooking oil.
- Saute the eggplant for 10 minutes until softened, add the pinch of salt.
- In a medium bowl combine miso, honey, and mirin. Stir until combined.
- Pour the cooked eggplant into the bowl of miso glaze and stir to coat
- Once eggplant is covered with glaze lower the heat to medium low on your pan and add the glazed eggplant.
- Cook for 5-10 more minutes
- Add the eggplant to serving dish and sprinkle with sesame seeds and hemp seeds