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Tomato Miso Roasted Eggplant Recipe

Tomato Miso Roasted Eggplant

  • Author: Irena Macri
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4-6 1x
  • Category: Side Dish
  • Method: Roasted
  • Cuisine: Japanese Inspired
  • Diet: Vegan

Description

Roasted eggplant with tomato miso sauce is rich in umami flavour, slightly salty and sweet with just a touch of acidity. It’s my take on the classic miso eggplant dish and perfect as a side dish or a main with rice or quinoa. It’s a vegetarian, vegan, gluten-free and low-carb friendly eggplant recipe.


Ingredients

Scale

2 large eggplants (aubergines), cut into quarters lengthways

34 tablespoons olive oil or coconut oil

Salt

For the tomato miso sauce 

1.5 tablespoons olive oil, avocado oil or coconut oil

1 medium onion, finey diced

3 garlic cloves, finely diced

2/3 cup water

1 tablespoon tomato paste

A pinch of red chili flakes

1 tablespoon fermented miso paste (I used light brown)

A handful of chopped spring onion/scallions for garnish 


Instructions

  1. Preheat oven to 190°C (375°F).
  2. Sprinkle the eggplant pieces with a little bit of salt. Leave for 5 minutes to draw out some of the moisture. Use a kitchen roll or kitchen towel to pat dry the flesh side.
  3. Brush the eggplants with olive or coconut oil and roast on a flat baking tray for 20 minutes. Turn them over and roast for a further 10 minutes.
  4. In the meantime, sauté the onions in olive oil over medium heat for 7-10 minutes, until soft and translucent. 
  5. Add garlic and stir for a minute. Add tomato paste, chilli and water. Stir and cook for 8-10 minutes until thickened. Turn the heat off, add the miso paste and stir until well incorporated into the sauce. You can use a fork, a whisk or a potato masher to help dissolve the miso into the sauce.
  6. Spoon the sauce over roasted eggplant and garnish with chopped spring onion. 

Notes

Instead of roasting the eggplant, you can slice it into thinner circles or strips and pan-fry them in a little oil until golden brown.

The sauce can be made ahead of time.

Keywords: Eggplant, Aubergine, Miso, Tomatoes, Side, Vegan, Vegetarian

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