This eggplant dish has a deliciously sweet and nutty flavor to it. If you have ever had eggplant prepared in the manner of Nobu, you are aware of how delicious it is; yet, you may not have expected how easy it is to make. Have you been seeking for vegan eggplant recipes? Your hunger will be satiated with this miso eggplant. MISO EGGPLANT IS SO SIMPLE! I simply adore eggplant. The Japanese and Chinese kinds have a shade that is vivid and nearly indigo, while the Sicilian type has a mottled appearance, and the Italian variety has a hue that is dark and almost jet black. These exquisite veggies are a visual treat of the highest order. Not only can they come in a wide variety of shapes and colors, but they are also quite flexible and may serve as the main attraction in a wide variety of dishes from other cultures, such as Chinese stir fry, Italian eggplant parmigiana, and Indian baingan bharta.
In addition, as I said earlier, this is one of those vegan eggplant dishes that are quite difficult to find. In most cases, cheese is included in the preparation of eggplant; nevertheless, the miso paste in this dish lends a delicious umami flavor. You get the point; eggplant is a unique and delicious food. In spite of the fact that preparing eggplant may be difficult at times, the preparation of this specific meal is really simple; all that is required is an oven. There will be no salting and drying off the night before. No egg and batter and deep frying. Simply cut the eggplant into rounds, and it will be ready to eat in twenty-five minutes. The miso-glazed eggplant has quickly become a fan favorite in the household. When we first had this meal at our all-time favorite Japanese restaurant in Smithtown, New York, both my husband and I fell head over heels in love with it. Kazu was the proprietor and head chef of the restaurant that bore his name. Unbelievable food that was on par with the cuisine of his own nation, he personally hand chose the freshest fish from the Fulton fish market in New York City, and as an ardent fisherman, he would even pluck his porgies and fluke directly from the Atlantic Ocean. 
Because he knew how important it was to complement the crunch of the nori with the warmth of the rice, he served his hand rolls as soon as possible. Some of the items that we appreciated the most were toro that melted on the mouth, little inconspicuous small shrimp that were sweet, fried entire butter fish, and usuzukuri, which consisted of paper thin slices of fluke with dipping sauce. Every dinner would end with a toast of plum wine between my husband, myself, and Kazu's wife, Tatsuku, who we affectionately referred to as Tay. This was a tradition that we had gotten into since we were often the last customers in Kazu and were used to closing the establishment. "Campai!" was the ideal way to cap off what was otherwise an outstanding lunch. THE MISE EN BLANC GLAZED EGGPLANT: One meal that Kazu would usually make for us was called nasu dengaku, and it consisted of cracking grilled eggplant topped with a wonderful paste. Since I found the glazed eggplant with miso paste to be such a delicious starter the first time I tried it, I have been cooking it for a number of years now. And every time we sit down to enjoy this dish together, we think of our close friends Tay and Kazu and the many delicious dinners they have prepared for us in the past. The miso paste that is used in this meal is quite adaptable, and as a result, it works really well in this recipe for miso sweet potatoes.
Ingredients
- 1 large eggplant
- 4 Tbsp olive oil
- ¼ cup white miso paste Red or yellow miso will work as well.
- 3 Tbsp mirin
- 1 Tbsp soy sauce
- 1 Tbsp sugar
- 2 green onion
- 1 Tbsp sesame seeds
- 1 tsp sesame oil
Instructions
- Set the oven's temperature to 450 degrees Fahrenheit.
- On a baking sheet, place the 34-inch disks of eggplant that have been cut into them. Oil both sides of the eggplant to prevent sticking.
- Insert the eggplant in the oven after it has reached 450 degrees. Roasting the eggplant will take 20 minutes. You should flip the eggplant over after 10 minutes.
- The green onion should be cut diagonally. Put off till later.
- While the eggplant is cooking, combine the miso paste, sugar, mirin, soy sauce, and sesame oil.
- Take the eggplant out of the oven after 20 minutes and move the oven rack two rungs away from the broiler. Use a sauce brush to apply the miso paste. I prefer to use a lot of paste at this stage.
- For around three minutes, miso paste is broiled with eggplant. Watch the eggplant carefully for overcooking. It should perfectly caramelize. From the oven, remove.
- Before serving, top the eggplant with sesame seeds and green onions.