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Miso Glazed Eggplant by Early Morning Farm CSA

Here’s a quick and easy preparation for eggplant, I like it paired with crisp cucumber salad, and short grain brown rice. Asian eggplants generally don’t need to be salted, they are very fresh in our CSA shares and don’t usually have the bitterness of the Italian variety. If you have Italian eggplant in your share, slice it into thick slices and sprinkle salt over it. Let it sit until you can see the moisture on the flesh. Rinse and pat dry, then follow the rest of the recipe. Preheat the broiler while you assemble the rest of the ingredients. This recipe calls for miso, use a mild tasting variety like mellow white or shire miso. If you are sticking to a gluten free diet make sure to check the label of your miso for any additional ingredients. Miso paste is a great condiment to have in the kitchen, traditionally used for soup it adds a rich flavor to vegetable dishes. Miso paste lasts in the refrigerator for a long time, and is generally used in small amounts so a container will last a while. Try some of our other recipes with miso paste.

Miso Glazed Eggplant by Early Morning Farm CSA

This batch of eggplant was topped with thinly sliced greens from our spring onions, but you can also use scallions or even cilantro. When you whisk the miso paste with the other ingredients, it helps if the miso reaches room temperature to soften it.

Miso Glazed Eggplant by Early Morning Farm CSA

Broil the eggplants four minutes, but watch them carefully. When the eggplant is softened and starting to brown, coat with the miso mixture and return to the broiler for 2 minutes. Turn the pan halfway through to ensure even cooking. Top with sliced scallions and serve.

Miso Glazed Eggplant

2 – 3 Asian Eggplants
1/4 miso paste
1 tablespoon sugar
1 tablespoon rice vinegar
1 tablespoon grated ginger

canola or high temperature oil

Optional: 1/4 cup thinly sliced scallions, onion tops, or cilantro

Preheat broiler to high. Brush tops of eggplant with oil and broil for 4 – 5 minutes. Mix together miso, sugar, rice vinegar, and ginger. Remove from oven and spread tops of eggplant with miso mixture. Broil for an additional 2 minutes, turning pan halfway through cooking. Serve over rice or rice noodles.

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