I’m a big fan of Japanese food. I studied Japanese cuisine with a real Japanese chef about a year.Japanese looks very simple, but at the same time has many incredible umami ingredients and secrets that looks like a real magic. I like that simplicity and elegance at the same time, healthy approach and smaller portions.
Sometimes I just play with the Japanese food ingredients, try to get a new combination. Eggplant, miso and tahini is an amazing combination. This is my favorite vegan dish for cold lazy days. Usually I serve it as appetizer or as a part of macrobiotic bowl. By the way miso paste is extremely rich of protein that make this dish nutritious. Tahini paste is a great source of calcium – 426 mg per 100g!
Further Food Commentary:
Made from fermented soybeans, miso paste is a source of the fifth, savory taste called "umami." Miso is also considered a probiotic food that, when paired with prebiotic foods like the scallions and garlic used here, will help promote health of your GI and immune systems. This purple eggplant in this recipe is also a rich source of the powerful antioxidant phytochemicals called anthocyanins -- plant pigments associated with deep red-oranges to blue-violets, and may reduce inflammation, improve cardiovascular health, and are linked to prevention of age-related cognitive losses.
Notes: Just 1 Tbsp of miso provides about 600 mg sodium, or about 1/4 of the recommended daily amount. If you're watching sodium intake, consider decreasing the amount of miso in the vinaigrette to 2 tsp (as opposed to 2 Tbsp). There are also some reduced sodium miso products on the market. Additionally, if you have an allergy or intolerance to soy, be advised that while the fermentation process breaks the nutrients down, some proteins in miso may still cause an allergic reaction.
Miso-Glazed Eggplant and Tahini Sauce
- 1 Big size eggplant or 3 small eggplants, cut on a diagonal into 2cm thick slices
- 1.5-2 tablespoons White miso (Shiro Miso)
- 2 Tbs Olive oil (or canola oil)
- 1 Garlic clove, crushed
- 1 teaspoon Lemon juice
- 1 teaspoon Rice vinegar
- 1 teaspoon Apple syrup (or maple syrup)
- 3 tablespoon Lukewarm water
- Sea salt
- 1 tablespoon toasted sesame seeds (white and black)
- 3 tablespoons thinly sliced scallions
Preheat the oven to 400F
Brush both sides of eggplant slices with oil and place on a parchment paper-lined baking sheet
Smear top of eggplant slices with a thin layer of miso paste. Roast about 20 minutes or until the eggplant is slightly browned.
Make tahini sauce. Combine all ingredients in the bowl and mix well using whisker. If mixture is too thick, slowly add more water until it reaches the preferred consistency.
Remove the eggplant from the oven, transfer to a serving plate, drizzle with tahini sauce, scatter with scallions and toasted sesame seeds, and serve.
- Serving Size
- 1 serving
- per serving
- 16 grams
- Saturated Fat
- 2 grams
- Polyunsaturated Fat
- 2 milligrams
- Monounsaturated Fat
- 11 milligrams
- 0 milligrams
- 1462 milligrams
- 711 milligrams
- 27 grams
- 8 grams
- 16 grams
- 5 grams