Black Garlic & Miso Glazed Eggplant
Tender, melt-in-your-mouth eggplant is coated in a rich, savory glaze made from fermented black garlic and umami-packed miso. This dish offers a complex flavor profile with sweet undertones and a deep, satisfying finish.
Prep Time
45 min
Difficulty
Medium
Servings
4
Calories
250 kcal
Instructions
- 1
Wash the eggplants and trim off the ends. Cut each eggplant into 1-inch thick rounds or diagonal pieces.
- 2
In a small bowl, whisk together the black garlic cloves (mashed into a paste), white miso paste, soy sauce, mirin, rice vinegar, and sesame oil until well combined. This is your glaze.
~5 min - 3
Heat the neutral cooking oil in a large skillet over medium-high heat.
~2 min - 4
Add the eggplant pieces to the hot skillet in a single layer. Cook for 4-5 minutes per side, or until golden brown and tender. You may need to cook in batches.
~15 min - 5
Reduce the heat to medium-low. Pour the prepared glaze over the cooked eggplant in the skillet. Toss gently to coat all the eggplant pieces evenly.
~2 min - 6
Continue to cook for another 3-5 minutes, stirring occasionally, allowing the glaze to thicken and adhere to the eggplant.
~5 min - 7
Transfer the glazed eggplant to a serving plate. Garnish with toasted sesame seeds and thinly sliced scallions.
~1 min
Tips
- For an even softer eggplant texture, you can salt the cut eggplant pieces for about 30 minutes, then rinse and pat dry before cooking to draw out excess moisture.
- This dish is excellent served alongside steamed rice or as a side to grilled fish or chicken.
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