Recipe: Miso Eggplant

Kristen Frederickson

Kristen Frederickson › What part of liv­ing bliss­fully in New York and own­ing an art gallery ...


A tender, flavorful side dish that needs little more than steamed rice and simply prepared fish for a complete, and completely delicious, meal.

(serves four as a side dish)
Miso Eggplant/Aubergine

2 medium eggplants

1/4 cup cooking oil (add more as needed)

2 tbsps Mirin (Japan­ese rice wine)

2 tbsps soy sauce

1 tbsp sesame oil

1 tbsp organic miso paste (either white or brown)

Juice of 1/2 lemon


Cut the egg­plant into bite-sized pieces and saute in the oil slowly until very soft.

Drain egg­plant on paper tow­els and dis­card oil.

Mix all other ingre­di­ents and toss with the egg­plant.

Serve warm.

Do you like to cooking and eating eggplant? What’s your favorite way of preparing it?

This recipe originally appeared on It is re-posted here with permission of the author.

Photo Credit: Avery Curran


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