Sesame Miso Eggplant

Sesame Miso Eggplant

One of my favorite ways to eat eggplant is in Asian inspired dishes. I think they tend to stand up really nicely with soy, sesame, miso, or in this case a combination of the three. Consider adding some fresh chiles if you prefer a spicy flavor – red thai chiles or a simple jalapeno would work great in this dish. Paired with some quinoa and greens this makes a delicious meal.

Sesame Miso Eggplant


  • 1 lb. Japanese eggplant, sliced into strips
  • 1 orange bell pepper, sliced
  • 1 tbsp. sesame oil
  • 1 clove garlic
  • 1 tbsp. grated ginger
  • 1 tbsp. soy sauce
  • 1 tbsp. white vinegar
  • 1/4 cup white miso
  • 1 tbsp. water
  • 2-3 tbsp. sesame seeds

Cooking Directions

  1. Heat the sesame oil over medium heat. Add the eggplant and pepper and cook until softened, about 8-10 minutes.
  2. Meanwhile whisk together the garlic, ginger, soy sauce, vinegar, miso, and water.
  3. Once the eggplant is softened, add the miso mixture and cook for 3-4 minutes until it thickens and becomes glaze-like. Top with sesame seeds and serve.

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