Best 3 Miso Roasted Chinese Eggplants Recipes
**Miso Roasted Chinese Eggplants: A Culinary Symphony of Flavors and Textures**
Immerse yourself in a culinary journey with our tantalizing Miso Roasted Chinese Eggplants, a symphony of flavors and textures that will captivate your senses. These eggplants, lovingly embraced by a luscious miso marinade, are roasted to perfection, resulting in a delectable interplay of sweet, savory, and umami flavors. Accompanying this irresistible main course are three delectable recipes: fluffy Steamed Rice, a refreshing Cucumber Salad, and an aromatic Egg Drop Soup, each adding a unique dimension to this extraordinary meal. Prepare to embark on a culinary adventure that will leave you craving for more.
MISO-ROASTED CHINESE EGGPLANTS
Miso Chinese eggplant dish. Almost a main. Consider adding 1/2 pound of browned ground pork or beef together with miso sauce.
Provided by coryandlaurel
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Toss eggplant chunks with olive oil in a bowl and transfer to a rimmed baking sheet.
- Roast in the preheated oven for 20 minutes, turning once.
- Mix miso, sugar, soy sauce, water, mirin, vinegar, and sesame oil together in a bowl. Pour over eggplants and toss. Reduce oven temperature to 350 degrees F (175 degrees C).
- Bake for 5 minutes; toss. Continue to bake until tender, about 5 minutes more. Serve.
Nutrition Facts : Calories 153.8 calories, Carbohydrate 20.8 g, Fat 7.7 g, Fiber 9.5 g, Protein 3.5 g, SaturatedFat 1.1 g, Sodium 392.7 mg, Sugar 10.4 g
MISO-GLAZED EGGPLANT
Miso-glazed eggplant (Nasu dengaku) is on many Japanese menus, and it's a dish I always order. It's incredibly easy to make at home. I roast the eggplant first, then brush it with the glaze and run it under the broiler. The trick is getting the timing right so the glaze caramelizes but doesn't burn. That's a guessing game in my old Wedgewood oven, because the broiler door has no window.
Provided by Martha Rose Shulman
Categories easy, appetizer, side dish
Time 45m
Yield Serves 4 as an appetizer or side dish
Number Of Ingredients 7
Steps:
- Cut the eggplants in half lengthwise and cut off the stem and calyx. Using the tip of a paring knife, cut an incision down the middle of each half, making sure not to cut through the skin, but cutting down to it. Salt the eggplant lightly and let sit for 10 minutes. Meanwhile preheat the oven to 425 degrees. Line a baking sheet with foil or parchment and brush with sesame oil.
- Blot the eggplants with paper towels and place, cut side down, on the baking sheets. Roast for 15 to 20 minutes, until the skin is beginning to shrivel and the flesh is soft. Remove from the oven, carefully turn the eggplants over, and preheat the broiler.
- To make the glaze, combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and the sugar. Whisk over medium-low heat without letting the mixture boil, until the sugar has dissolved. Remove from the heat and whisk in the sesame oil.
- Brush the eggplants with the miso glaze, using up all of the glaze. Place under the broiler, about 2 inches from the heat, and broil for about 1 minute, until the glaze begins to bubble and looks shiny. Remove from the heat. Allow to cool if desired or serve hot. To serve, cut the eggplant halves on the diagonal into 1- to 1-1/2-inch slices.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 2 grams, Carbohydrate 22 grams, Fat 2 grams, Fiber 9 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 684 milligrams, Sugar 13 grams
ROASTED MISO EGGPLANT
Eggplant is always on my family's menu whether all six children like it or not. But this IS one of their top favorites when it comes to eggplant.. (They would like me to Note: NOT their absolute favorite, but in the Top 5 Eggplant Recipes) This would be a great Meatless Monday dish..
Provided by taylormademarket
Categories Vegetable
Time 15m
Yield 2 eggplant, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat broiler.
- Combine first 8 ingredients, stirring with a whisk.
- Arrange eggplant slices on a baking sheet coated with olive oil.
- Spread miso mixture evenly over the eggplant slices.
- Broil 8-10 minutes or until topping is golden.
- Arrange eggplant slices on a platter.
Nutrition Facts : Calories 130.9, Fat 7.6, SaturatedFat 1.1, Sodium 384.4, Carbohydrate 15, Fiber 5.7, Sugar 7.2, Protein 2.7
Tips for Making Miso Roasted Chinese Eggplants:
- Choose the Right Eggplants: Select small to medium-sized Chinese eggplants that are firm and have smooth, unblemished skin. Avoid eggplants that are too large, as they tend to have more seeds and a tougher texture.
- Prepare the Eggplants Properly: Cut the eggplants lengthwise, making sure not to cut them all the way through. This will allow the marinade to penetrate the eggplant slices more easily. Brush the eggplant slices lightly with oil to prevent them from sticking to the pan.
- Make a Flavorful Marinade: Combine white miso paste, soy sauce, sake, mirin, and sesame oil in a bowl. Mix well until the miso paste is dissolved. The marinade should be slightly thick and syrupy. Adjust the proportions of the ingredients to suit your taste preferences.
- Marinate the Eggplant Slices: Place the eggplant slices in a shallow dish and pour the marinade over them. Ensure that each slice is evenly coated. Cover the dish with plastic wrap and refrigerate for at least 30 minutes, or up to overnight. This allows the flavors of the marinade to penetrate the eggplant.
- Roast the Eggplant Slices: Preheat your oven to 400°F (200°C). Place the marinated eggplant slices on a baking sheet lined with parchment paper. Roast for 20-25 minutes, or until the eggplant slices are tender and slightly caramelized around the edges.
- Garnish and Serve: Once the eggplant slices are roasted, remove them from the oven and let them cool slightly. Garnish with chopped green onions, sesame seeds, and/or shichimi togarashi (Japanese seven-spice powder) for extra flavor and color. Serve the roasted eggplant slices as an appetizer or side dish, or add them to your favorite noodle or rice bowl.
Conclusion:
Miso roasted Chinese eggplants are a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or even as part of a main meal. The combination of sweet, savory, and slightly smoky flavors makes this dish a perfect addition to any Asian-inspired menu. With its simple ingredients and easy-to-follow preparation, this recipe is sure to become a favorite in your kitchen. Experiment with different types of miso paste, such as red or brown miso, to create unique flavor variations. Serve the roasted eggplant slices immediately or store them in an airtight container in the refrigerator for up to 3 days. Reheat them gently in the oven or microwave before serving. Enjoy this delectable dish as part of a healthy and flavorful meal!
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