Miso Eggplant

Recipe by Huma TysoeCourse: Lunch, DinnerCuisine: Asian, EuropeanDifficulty: Easy


Prep time


Cooking time




  • 3 eggplants (cut into cubes)

  • 1 tbsp sesame oil

  • Spring onions (sliced/for garnish)

  • Sesame seeds (for garnish)

  • Rice (for serving)

  • Sauce
  • 3 tbsp soy sauce

  • 3 large garlic cloves (crushed) and 1-inch ginger (grated)

  • 2 tbsp maple syrup and 2 tbsp lemon juice

  • 2 tbsp miso paste and 2 tbsp corn flour

  • 2 tbsp rice vinegar

  • 2 tsp chilli flakes and ½ tsp chilli powder

  • ½ cup vegetable stock


  • Sprinkle a generous amount of salt over all the eggplant (this removes the excess liquid and bitterness). Set aside for 30 minutes.
  • After 30 minutes, dab away the moisture and salt off the eggplant with a paper towel.
  • Mix all the SAUCE ingredients in a medium bowl.
  • Heat up sesame oil in a large skillet. Add eggplant and cook for 4 minutes on a high heat.
  • Pour over the sauce, stir and reduce heat to medium. Cook for 20 minutes (adding more water if it dries up too much).
  • Garnish with spring onions and sprinkle with sesame seeds. Serve with rice.

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