Broiled Baby Eggplants with miso dressing

Miso has nutty and salty tones which is why it works as such a great complement for the subtle eggplant.

12 baby, or 4 small eggplants
2 Tb vegetable or olive oil
1/2 tsp each salt and pepper
1 tsp sesame seeds
4 scallions, chopped, to garnish

1/3 C miso paste (preferably light-colored)
3 TB sugar
3 Tb sake
Juice of 1/2 lime AND 1/2 lemon
1/2 ts chili pepper flakes OR
1/2 fresh red chili pepper, finely chopped


  1. Preheat the oven to 400 degrees.  If using baby eggplants, slice in half lengthwise, leaving stems on. For larger eggplants, cut into 1-in slices.  Cut a crisscross pattern into the flesh.  Drizzle with the oil and season with salt and pepper.  Transfer to a nonstick baking sheet and bake for about 20 minutes, until golden.
  2. Preheat the broiler to high.  In a small bowl, combine the dressing ingredients, mixing well.  Spread the mixture thickly onto the eggplants and sprinkle with the sesame seeds.  Place under the broiler for 1-2 minutes.  Serve garnished with the scallions and accompanied by any leftover dressing as a dip.

Preparation time 10 minutes
Cooking time 22 minutes
Makes 8 servings

[Recipe Source: Jennifer Joyce, Small Bites:tapas, sushi, mezze, antipasti, and other finger foods]
10 Days of Veggies


Filed under Appetizers, Sides, Vegetarian, Veggies

2 responses to “Broiled Baby Eggplants with miso dressing

  1. If miso paste is hard to come by, alter the recipe and use oyster sauce and reduce the lemon juice!

  2. Pingback: Salmon in Brine « [The Faith Keith]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s