Garlic Ginger Miso Eggplant Recipe

Garlic Ginger Miso Eggplant

This sweet and bold flavored eggplant dish makes perfect companion to steamed rice, noodle and other simply flavored vegetable dishes. Adding miso at the final cooking stage makes this dish uniquely bolder flavor.

2 servings


2 Asian eggplants rinsed and chopped into rings
3 cloves garlic, minced
1 Tbsp grated ginger
2 Tbsp soy sauce
2 Tbsp mirin or rice wine vinegar
1 Tbsp canola oil
1 Tbsp toasted sesame oil
1 Tbsp Cold Mountain Light Yellow Miso (or Yamajirushi Awase Miso)
1 Tbsp cane sugar
3 Tbsp water
Salt and Pepper
Toasted sesame seeds for garnish


1.Start by placing eggplant rings in a colander. Sprinkle with salt and stir. Let them sit for 30minutes to release extra moisture.
2.Wrap eggplant in a kitchen towel and twist it around to release all the water. Pat dry.
3.In a pot heat up the canola and toasted sesame oil on medium heat. Once hot add the eggplantand cook for 3-4 minutes, stirring intermittently.
4.Add the garlic and ginger and cook another minute then add the soy sauce and mirin/rice wine.Stir and cook a couple of minutes.
5.Now add the cane sugar, stir to coat and cook a minute.
6.Finally add the water and miso paste. Stir and let cook 3-4 minutes.
7.Top with toasted sesame seeds. Serve immediately.

Credit: Instagram @theyummyvegan