Miso Eggplant

This article features a recipe for miso eggplant, a vegan version of the popular Japanese appetizer nasu dengaku. The eggplant is roasted until soft, then brushed with a miso glaze and broiled to caramelize the top, giving it a sweet, salty, and lightly charred flavor. The glaze consists of white miso, mirin, tamari, oil, and apple cider vinegar, with the eggplant scored to help the glaze settle into the surface as it cooks. The dish is finished with scallions and toasted sesame seeds for a fresh and nutty topping.

This miso eggplant can be served as an appetizer or paired with rice, salad, tofu, or edamame for a complete meal. It is easy to prepare and serve straight from the tray, with the glaze browning and blistering to add visual appeal. The recipe is from The Vegan ABCs Cookbook by Lisa Dawn Angerame, offering a delicious and simple Japanese dish for vegans to enjoy.