When your kids request a certain meal for dinner how can you say no? Especially when it’s not pasta! Don’t even get me started. Anything that isn’t pasta that my kids suggest is pretty much a given in our weeknight meal scheme. I love expanding our horizons (well, mostly my kids’ horizons. The parents just have refreshers) in terms of flavor and texture. Pasta is too often the only thing our wee ones will eat.
Naturally, I was really surprised when my daughter asked me to make Sesame Miso Glazed Eggplant. I have been making a dish of this nature from recipes for a few years and she hasn’t really eaten much of it. We usually end up with a side bowl of pasta for her that becomes the main. Maybe her taste has evolved in recent times, or maybe she has acquired a taste for eggplant. Regardless, I am happy to prepare it as I enjoy it as well.
Plus, this recipe is pretty quick and easy to make. Which is a huge bonus for a busy work night and when the kids are hungry in a hurry.
Admittedly, it was quite the challenge to find the Asian eggplants that day but thankfully after three separate grocery store visits, I was all set. We were equipped with the eggplants and ready for the miso glaze.
A pro tip I like to employ in my household is having the family make the dinners. Rather than relying on me or my husband to do everything in rotations, we like to make meal time an effort from our cohesive family unit. The kids loved to get involved with this recipe but I think they enjoyed eating it more. Can’t blame them, in all honestly.
The whisking of the glaze was the kids’ favorite step but make sure you have aprons and a clean up strategy. It can get messy.
I have modified it over the years so my version is below. Hope you enjoy like my family and I do!
- 2 tablespoons white miso
- 2 tablespoons mirin
- 1 tablespoon coconut sugar
- 1 tablespoon rice vinegar
- 4 Japanese eggplants
- 2 tablespoons sesame oil
- 2 tablespoons tahini
- 2 tablespoons sesame seeds
- 4 green onions, chopped
- Whisk together miso, mirin, coconut sugar and vinegar in small bowl.
- Preheat oven to 400°Fahrenheit. Slice eggplants in half lengthwise. Score in a crisscross pattern, brush with sesame oil and roast cut side up on a baking sheet for 15 minutes. Flip over and roast on the other side for 10 minutes or until soft.
- Adjust oven temperature to broil. Brush eggplant with miso mixture. Broil 4 to 5 minutes. Top with tahini, sesame seeds and green onions to serve.
- We really like tahini so we drizzle lots of it. It is a great source of calcium and iron. I usually serve this with some organic edamame on the side so we get some good quality protein as well.
This recipe was republished with permission from Karen Gilman.