Make this insanely flavorful miso sesame ginger eggplant for dinner tonight! It’s easy, delicious, vegan, and gluten free. Serve it over your favorite rice, add some baked tofu, and you have yourself a yummy balanced meal everyone will love.

Miso Sesame Ginger Eggplant - Daisybeet

A delicious new eggplant recipe

Have you ever ordered an eggplant dish at an Asian restaurant? It’s one of my absolute favorite foods! Eggplant prepared in Asian cuisines is pretty much a flavor bomb. The eggplant itself is cooked until super soft, and then drenched in some kind of delicious sauce.

This miso sesame ginger is no exception. It reminds me of my favorite eggplant dish at Sushi Den restaurant in Denver. The sauce is full of savory miso flavor, just a little sweet from maple syrup, and super creamy thanks to tahini.

Miso Sesame Ginger Eggplant - Daisybeet

Tips for making this recipe perfectly

  • Add enough oil to roast the eggplant. When cooking eggplant, it tends to soak up oil like a sponge. I highly recommend using the full 2 tbsp to cook your eggplant, so that the pieces cook evenly and get nice and soft.
  • Whisk sauce until completely smooth. You may have to whisk the sauce for 1-2 minutes before it becomes completely smooth. It will also begin to thicken up a little while you whisk, which is what you want.
  • Sub another nut butter for tahini. If you don’t have tahini on hand, you could sub creamy peanut butter or almond butter in the sauce. Note that the flavor will slightly differ, but I’m confident it would still be delicious!

How to make miso sesame ginger eggplant

You’ll have this meal on the table in just about 30 minutes. You just need to cook the eggplant, prepare the sauce, and make some rice to serve it over.

  • Cut eggplant into bite size pieces and roast in the oven. Roasting in the oven brings out a richer flavor in the eggplant, due to caramelization, than if it were cooked on the stovetop.
  • Prepare rice according to package instructions. I used white jasmine rice, and it was a perfect pairing for this recipe.
  • Make the sauce by whisking together all the ingredients while the eggplant and rice cook.
  • Toss the eggplant in the sauce, and serve over bowls of rice.
Miso Sesame Ginger Eggplant - Daisybeet

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Bowl of sesame ginger eggplant over white rice with chopsticks

Miso Sesame Ginger Eggplant (Vegan, Gluten Free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.5 from 4 reviews
  • Author: Alex Aldeborgh
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: serves 4
  • Category: main dish
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Description

Make this insanely flavorful miso sesame ginger eggplant for dinner tonight! It’s easy, delicious, vegan, and gluten free. Serve it over your favorite rice, add some baked tofu, and you have yourself a yummy balanced meal everyone will love.

Ingredients

Scale
  • 2 medium eggplants, cut into 1 inch pieces
  • 2 tbsp avocado oil
  • Salt
  • Pepper
  • 1 cup jasmine rice

Miso sesame ginger sauce

  • 1/2 tbsp white miso paste
  • 3 tbsp reduced sodium tamari (or soy sauce if not gluten free)
  • 3 tbsp unseasoned rice vinegar
  • 1 tbsp toasted sesame oil
  • 1 tbsp maple syrup
  • 3 tbsp tahini
  • 1 clove garlic, grated or finely minced
  • 1 inch piece of ginger, peeled and grated or finely minced
  • 1.5 tsp corn starch (this helps thicken the sauce, optional)

 

  • Chopped chives and sesame seeds for serving
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Instructions

  1. Preheat oven to 400F. Line a large sheet pan with parchment paper.
  2. Toss eggplant with avocado oil, and salt and pepper to taste. Roast for 25-30 minutes, until edges are beginning to brown, and eggplant is fork tender.
    Cubes of roasted eggplant
  3. While the eggplant cooks, prepare the rice according to package instructions.
  4. Prepare the sauce by whisking together all the ingredients. Whisk for 1-2 minutes until sauce is completely smooth and begins to thicken a little.
    Sesame ginger miso sauce in a small bowl
  5. Place cooked eggplant in a mixing bowl, pour sauce over it, and toss to coat.
  6. Serve warm over the cooked rice, garnished with chives and sesame seeds.

Notes

  • Keep in the fridge in an airtight container for up to 5 days.

Nutrition Disclaimer

As a Registered Dietitian, I create nutritionally-balanced recipes using whole food ingredients to promote good health and well-being.  Additionally, I am a Certified Intuitive Eating Counselor. My nutrition philosophy encompasses an all-foods-fit approach, and I do not promote tracking calories, macronutrients, or other numbers. Nevertheless, I understand that this information can be educational and helpful for some people.

I cannot guarantee complete accuracy of the nutrition information provided here, as these numbers are estimates. Nutrition is individualized. If you have specific nutrition needs, please consult your physician or a Registered Dietitian. 

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Miso Sesame Ginger Eggplant - Daisybeet