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    You are in: Home / Recipes / Japanese Eggplant With Miso Recipe
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    Japanese Eggplant With Miso

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    Missy Wombat's Note:

    A recipe passed on by Australian chef Simon Bryant which he obtained on a trip to Japan.

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    Units: US | Metric

    • 50 g miso (red or white)
    • 1 tablespoon sugar
    • 1 tablespoon mirin
    • 1 tablespoon sake
    • 1 egg yolk
    • 2 eggplants
    • salt, to taste
    • 2 tablespoons white sesame seeds, toasted
    • 1 teaspoon japanese chilli five-spice powder (if you like it hot- this has black sesame, mandarin, chilli, hemp seed & white sesame) (optional)
    • 2 tablespoons vegetable oil
    • 4 green onions (to garnish)


    1. 1
      In a bowl mix together miso, sugar, sake, mirin, sake and egg yolk.
    2. 2
      Wash eggplant and cut lengthways in 1cm thick pieces. Sprinkle with salt and leave ½ hour. Rinse, pat dry then brush with a little veg oil on both sides.
    3. 3
      Either BBQ, grill or panfry eggplant until soft.
    4. 4
      Spread one side with miso mix, and sprinkle with sesame seeds. Grill for a few minutes until the miso bubbles on top.
    5. 5
      Serve, garnished with a little julienned spring onion greens.

    Ratings & Reviews:

    • on December 12, 2008


      This was so GOOD! I didn't use the 5 spice because (1) I didn't have any and (2) I somehow overlooked that bit. Still, this was very delicious. I used my George Foreman grill to cook the eggplant and it worked great. I think next time I'll slice the eggplant a bit thicker though. I'm thinking this would be nice on fish as well.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 19, 2008


      I have now cooked this recipe about 4 times and I LOVE it! I have used white and awase(mix of red and white) miso and both turned out really well. I find that if I put the lid on my frypan when I'm cooking the eggplant before adding the miso it draws out more of the bitterness. I also use brown sugar and serving with spring onions is a MUST for me! Thanks so much!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 30, 2007



    Nutritional Facts for Japanese Eggplant With Miso

    Serving Size: 1 (282 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 201.7
    Calories from Fat 101
    Total Fat 11.2 g
    Saturated Fat 1.7 g
    Cholesterol 47.2 mg
    Sodium 498.3 mg
    Total Carbohydrate 22.2 g
    Dietary Fiber 9.3 g
    Sugars 9.7 g
    Protein 5.4 g

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