Thick eggplant wedges become creamy inside beneath a savoury miso glaze.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 700 g Mitoyo eggplant, in thick wedges
- 2 tbsp neutral oil
- 2 tbsp white miso
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 2 tbsp water
- 1 tsp sesame seeds
Method
- Heat oven to 220°C / 425°F. Brush eggplant with oil and place on parchment.
- Roast 20 minutes, turning halfway. Mix miso, syrup, vinegar and water.
- Brush with glaze and roast 8–10 minutes more until flesh is completely soft. Sprinkle sesame.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Shop seeds: Mitoyo Japanese Eggplant Seeds
What to cook next
- Rosa Bianca Eggplant Tomato Bake
- Thai Eggplant Coconut Curry with Tofu
- Snowy White Eggplant Lemon Dip
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
