Serves 4
25 min
Eggplant with Miso Sauce
Recipe GLPR199991eb138b39
Tender eggplant rounds are pan-seared until golden and lightly caramelized, then dressed with a savory-tangy miso sauce brightened by fresh ginger, lime juice, and scallion. This Japanese-inspired dish offers a perfect balance of umami, acidity, and aromatic freshness.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 eggplant, cut into 1/2-inch rounds
salt
black pepper
3 tablespoons miso
3 tablespoons water
1 tablespoon rice wine vinegar
1 teaspoon ginger, minced or grated
1/2 lime, juiced
1 scallion, finely chopped
1 tablespoon olive oil
Directions
Pat the eggplant rounds dry with paper towels. Season both sides generously with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, working in batches if needed, arrange the eggplant rounds in a single layer.
Cook the eggplant for 4–5 minutes per side until golden brown and tender, adjusting heat as needed to prevent burning. Transfer the cooked eggplant to a serving platter.
In a small bowl, whisk together the miso, water, rice wine vinegar, and minced ginger until smooth and well combined.
Stir the fresh lime juice into the miso sauce.
Drizzle the miso sauce over the warm eggplant rounds. Garnish with the chopped scallion and serve immediately.
