Miso-Glazed Eggplant With a Bowl of Rice
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Pegah
My mother does an Iranian version of this for me with saffron rice and roasted tomatoes. My absolute favorite meal. So yummy and healthy! I have to try it with sesame seeds!
Dani
I made this with coconut brown rice (cooking the rice with a cup of coconut milk and some minced ginger) and topped with pickled ginger. Delicious vegan dinner!
InkieD
Cut 1 large eggplant in half & then into 1-inch thick steaks. Roasted for about 30 minutes. Flipped once; will flip 2-3x next time. Broiling sauce = 3T miso 3T toasted sesame oil 3 T rice wine vinegar 1.5T soy sauce black pepper. That amount of sauce allowed liberal application on the steaks. Broiled for 5-8 minutes. Served over brown rice with scallions.
Bett B
I had regular eggplant so halved lengthwise, turned flat side down and cut again lengthwise into fillets & scored thicker ends criss-cross. I'll cut my fillets thicker, 1", & score one side of each this way in future. (I do this with halved Japanese eggplants and it'll be good for this too.) I added ginger to the mix and always will. It elevates this dish to simple but sublime. As do scallions and toasted sesame seeds. I got distracted and things got a bit toasty, but that turned out ok.
Sarah
I sauteed it in an iron skillet and it was good too.
Paula
Yum! I want your mom’s recipe!
Adele
I'll cut my fillets thicker, 1", & score one side of each this way in future. (I do this with halved Japanese eggplants and it'll be good for this too.) I added ginger to the mix and always will. It elevates this dish to simple but sublime. As do scallions and toasted sesame seeds.
Sarah
I added some hoisin sauce (about a quarter teaspoon but I didn't measure) to the sauce that I sauteed the eggplant in. It made it taste less sharp. I'd definitely do it again.
Todd
I'm all for the semi-improvisational approach, but those who haven't had this dish before might be better served by consulting Martha Rose Shulman's recipe, on this site, for "Miso-Glazed Eggplant." Alternatively, you could try googling "nasu dengaku." What you add to the miso, and in what proportions, actually matters a good deal, and you're also going to want to heat that miso mixture on the stove before painting it on the eggplant. (You need to melt the sugar Mr. Sifton forgot to mention.)
jes
This works equally well with small zucchini or summer squash.
Marcie Kesner
3/23/24. Made. Pretty tasty. Not sure worth doing again. G seemed lukewarm.
dave gee
Skip the oil, I just basted the "steaks" with a concentrated miso soup from paste and air fried until golden brown, about 7 minutes
linda gass
can you use red miso instead?
Chuck
Absolutely. I substitute red miso for white all the time and it works great in marinades. It has a stronger flavor but holds up to robust seasoning. It also may have a higher salt content. Check the packaging if this is a concern.
Todd
I'm all for the semi-improvisational approach, but those who haven't had this dish before might be better served by consulting Martha Rose Shulman's recipe, on this site, for "Miso-Glazed Eggplant." Alternatively, you could try googling "nasu dengaku." What you add to the miso, and in what proportions, actually matters a good deal, and you're also going to want to heat that miso mixture on the stove before painting it on the eggplant. (You need to melt the sugar Mr. Sifton forgot to mention.)
paige
I really enjoy a lot of not recipe recipes but this was a total bust. Ugh. Stir fried broccoli and other veg to round out our meal and so glad I did, the eggplant was so unpleasant.
paige
I usually like not recipe recipes but this was a total bust. Stir fried broccoli and other veg to round out our meal and I’m glad I did. The eggplant was just ick, and I usually love eggplant. Bummed.
ellen
This was perfect as is, and I added some tofu to the pan for protein.
Kit
Delightful simple meal after weeks of travel and indulgence. Reminds you that rice and vegetables are always here when you get back.
danielle
Ok WOW. I struggle with eggplant but this was SO good. I could only find the large ones so I cut it length wise into 4 pieces, and let it sit with salt for 30 minutes before cooking. The sauce was delicious! I added some Yuzu I had in hand, for some heat. I poured it on top afterwards too. Used toasted sesame seeds and scallions over rice and massaged kale to make it a full meal. WOW will definitely make this a regular.
LBT
Ok so I did this no recipe recipe last week - and had some sauce left. So tonight I bias cut a Chinese eggplant, and cubed half a package of TJ tempeh. Warmed some oil & browned both. Then I dumped in the leftover sauce, a splash more soy & a few cups of raw spinach. When it was wilted, added some leftover brown rice & got everything nice & hot. Served with sesame seeds and a chopped scallion it was AWESOME. My eggplant hating meat loving husband asked if I’d make enough for him next time :)
Stu
I hate to wait, so I make some basmati rice in a rice cooker, portion it into half pint containers, and freeze it. The microwave has it hot and ready in ~3 minutes or less. I see people throwing left-over, cooked rice from the take-out in the garbage. Makes no sense. There's always a use for it somewhere.
Evelyn Weiser
So delicious!!! I made extra sauce and brushed it on some tofu to broil as well. Served with scallions and sesame seeds. Also added ginger to the sauce, as was recommended in comments.
Fran
Please explain how to cut the Japanese eggplants on the bias? Is that lengthwise or crosswise? I’m not sure.
CLC Denver
diagonally
ann
I'm all for vegan cooking and love the NYT commitment to promoting more vegetarian recipes . More attention to nutritional value would be appreciated: the protein in this dish is derived from a few sesame seeds and the recommendation to serve over brown rice. Amending with 'for a complete meal, add cubed tofu or legume of choice' would still make for a fantastic no-recipe recipe. If you're otherwise getting animal protein, it's okay as is.
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