16 Comments

  1. Susan

    Hey thanks for this recipe, I’m going to try it! I used eggplant in a Chinese style on my blog (http://flavor-scout.com/2013/09/03/kung-pao-eggplant/) but hadn’t thought to do a Japanese inspired dish. I LOVE miso, and love Japanese and my family loves eggplant so I’m definitely doing this one soon.

    Thanks for sharing!

  2. Caroline

    Made this yesterday with red miso and thai basil. DELICIOUS! And so easy to make! Thank you for another winning recipe. I actually have Nancy Hachisu’s cookbook, but missed the recipe. Your blog is one of my go-to recipe sources. Thank you, Elise.

  3. ash wang

    thank you for sharing this recipe! :) for an authentically japanese taste, I’d suggest doing without the red chili peppers and the shiso/basil/mint, and also stir frying the eggplant slices in a very lightly flavored oil like olive or canola. i followed the recipe closely minus the shiso/basil/mint and i personally found the spiciness of the red chilis and the extra aromatic spices, with the exception of ginger, to be at odds with the “umami” taste of the eggplant, as was the sesame oil ( a bit too pungent for me.)

  4. Mimsey

    Made this recipe tonight using white miso. Absolutely delicious. The miso-sake sauce is wonderful, tho I think I will thin it out with a little more sake next time. The Japanese eggplant is so tender & mild. The chili pepper (I used a few shakes of flakes) and the ginger add just the right level of background zing, but it’s not spicy. The miso-sake is faintly sweet. Such a nice balance of flavors. The bonus is that this dish is so quick & easy to make!

  5. Leah

    So I made this with regular eggplant and it was yummy. I peeled the eggplant (as suggested:) and cooked it a little longer, so that it had some nice brown bits but was still firm and juicy. I used white miso and regular mint. Will definitely make again, although I think the texture and finer flavor of the Asain eggplant would make this recipe really great.

    Thanks for reporting back and letting us know! ~Elise

  6. awineguy

    Try adding some chilis and shelled prawns to this for a great earthy, spicy seafood dish.

  7. Judith

    Once you have roasted your Italian eggplant you can use the pulp to make a delicious eggplant souffle. There’s a great recipe in Anna Thomas’ Vegetarian Epicure. It’s flavored with garlic and a little parmesan, but neither one overpowers the delicate eggplant flavor.

    Even avowed eggplant haters have loved this!

  8. Teresa F.

    This looks great. I only have red miso right now. I suppose it would still work in the recipe and just give it a more robust flavor?

    I love the creamy texture of Asian eggplants. I just used some in a Turkish vegetable stew. It was so good hot or room temperature. I still have some eggplant and will give this a try.

    Sure, Nancy’s recipe calls for a good quality miso, she doesn’t specify beyond that. I used white miso because I like its taste. I’m sure you could use a red miso too. ~Elise

  9. Faith Kramer

    Great recipe with some of my favorite flavors — I think I’ll serve it over rice noodles for a pan-Asian dinner.

  10. Al in SoCal

    Hi Elise,

    About miso – is this something that can be subbed with something else? I don’t think I would use miso with anything else. Does it go bad?

    No, this particular recipe requires miso. It will last for many months in the fridge by the way. ~Elise

  11. Jamie

    You can steam japanese eggplants for about 8-10 minutes and then dress them (with any type of sesame oil/soy sauce/black vinegar type mixture). There is a great recipe from Jean-Georges Vongerichten in his Asian Flavors of Jean-Georges that uses this technique. It is a great way to avoid the eggplant soaking up oil.

  12. Angie

    Looks good! Where do you get your japanese eggplant seeds from? I want to grow some next year.

    I just bought starts from the nursery. ~Elise

  13. Leah

    Would this work with regular eggplant?

    Maybe. If you try it, I would recommend peeling the eggplant first as the peels of a globe eggplant are much thicker than those of asian eggplants. ~Elise

  14. Tri

    This is great. My mom buys me these eggplants all the time (we’re Vietnamese) and I only know one way to cook them. I sautee them in oil and garlic until soft then make a sauce with black bean sauce, hoisin, soy and siracha. It’s quick and easy. This sounds like a nice alternative to my usual fare.

  15. Sues

    I don’t make eggplant dishes enough and I love the Asian-y kick to this!

  16. Kathleen

    Tried three of these at the farmers market. Their beautiful jewel like color were irresistible although the shape was daunting which was dumb because they are so much more tender and tasty than their big butt sisters. I only pan fried slices and ate them straight. Now I’m ready to step it up. Why did I wait all my life to stray from the familiar?

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