Black Sesame Miso Glazed Eggplant with Spring Greens
Silky roasted eggplant halves are caramelized under a rich, umami-packed black sesame miso glaze that creates an irresistibly sticky-sweet finish. This stunning Japanese-inspired dish celebrates spring with fresh garnishes and makes an impressive vegetarian centerpiece.
Ingredients
- 2 large eggplants (approximately 400g each)
- 3 tablespoons white miso paste
- 2 tablespoons black sesame paste (tahini-style)
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 spring onions, thinly sliced
- 1 tablespoon black sesame seeds
- 1 tablespoon white sesame seeds
- 100g mixed spring greens or baby spinach
- Fresh coriander leaves for garnish
Instructions
Preheat oven to 200°C (400°F) and line a baking tray with parchment paper.
Cut eggplants in half lengthwise and score the flesh in a deep crosshatch pattern, being careful not to pierce the skin.
Brush the cut sides with vegetable oil and place cut-side down on the prepared tray. Roast for 20 minutes until flesh is tender.
While eggplants roast, prepare the glaze by whisking together miso paste, black sesame paste, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger in a small bowl until smooth.
Remove eggplants from oven and carefully flip them cut-side up. Spoon the miso sesame glaze generously over each eggplant half, ensuring it gets into the scored cuts.
Return to oven and roast for an additional 12-15 minutes until the glaze is bubbling and caramelized.
Arrange fresh spring greens on serving plates and place glazed eggplant halves on top.
Garnish with sliced spring onions, black and white sesame seeds, and fresh coriander leaves. Serve immediately.
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