Inspired by Japanese miso eggplant, this recipe features roasted, caramelised eggplant with a creamy centre, topped with a rich tomato miso sauce. Vegan, gluten-free, and low-carb, it’s savoury-sweet with a hint of acidity—perfect as a side or served with rice or quinoa.
Ingredients 10
For The Tomato Miso Sauce
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Method 6
Preheat oven to 190°C (375°F).
Sprinkle the pieces with a little bit of salt. Leave for 5 minutes to draw out some of the moisture. Use a kitchen roll or kitchen towel to pat dry the flesh side.
Brush the with olive or coconut oil and roast on a flat baking tray for 20 minutes. Turn them over and roast for a further 10 minutes.
In the meantime, sauté the in over medium heat for 7-10 minutes, until soft and translucent.
Add and stir for a minute. Add , and . Stir and cook for 8-10 minutes until thickened. Turn the heat off, add the and stir until well incorporated into the sauce. You can use a fork, a whisk or a potato masher to help dissolve the miso into the sauce.
Spoon the sauce over roasted and garnish with chopped .
Cooked & Loved's tips
You can use white or light brown miso or a combination; if you only have dark miso, that’s fine as well but the flavour will be a little more intense.
If you can’t find fresh miso, the paste from the packets will do the trick.
This vegetarian eggplant recipe can be made ahead of time. Store the pre-cooked eggplant and the sauce separately in the fridge and reheat just before serving. The sauce will freeze well, but the eggplant – not so much.
Another cool idea is to puree the eggplant and mix it with the tomato miso sauce for a Japanese babaghanoush, eggplant dip creation. Serve with seaweed crackers or sesame crackers or spread on toasted sourdough with avocado for a delicious plant-based breakfast or lunch.
Notes
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