Baked eggplant with miso sauce
6 servings
10 minutes
Baked eggplant with miso sauce is a vibrant dish of Pan-Asian cuisine that combines the rich flavor of fermented miso paste with the soft texture of baked eggplant. Its roots can be found in Japanese and Thai culinary traditions, where the deep umami notes of miso are beautifully complemented by the spiciness of red curry paste and pepper. Baked eggplants soaked in aromatic paste acquire a rich, slightly caramelized taste, while fresh cilantro adds a touch of freshness. This dish is perfect as a standalone treat or as a side to rice or noodles. It harmoniously blends sweetness, spiciness, and rich fermented flavor, making it an excellent choice for lovers of Eastern cuisine.
1
Preheat the oven. Cut the eggplants in half, make intersecting cuts on the cut sides, and salt them. Place the eggplants cut side up on a baking sheet and bake for 5 minutes.
- Eggplant: 3 pieces
- Sea salt: 1 teaspoon
2
Meanwhile, combine the chili pepper, miso, red curry paste, and sugar, and mix until smooth. Remove the eggplant from the oven, brush with the paste, and return to the oven for 2-3 minutes.
- Dried red chili: 1 teaspoon
- White miso paste (shiro miso): 3 tablespoons
- Red curry paste: 100 g
- Sugar: 1.5 teaspoon
3
Transfer to a serving dish and garnish with cilantro.
- Cilantro: 2 pieces