Miso Eggplant
Silky eggplant braised in a savory miso-ginger broth, ready in 15 minutes. Authentic nasu no nimono simplified for weeknight dinners.
- Total time
- 15 min
- Servings
- 2
- Calories
- 145
- Protein
- 3g
Ingredients
- 1 lb (about 4 small) Japanese eggplant
- 2 tbsp white miso paste
- 1 tbsp fresh ginger, minced
- 1 tbsp soy sauce
- 1 tsp sugar
- ¾ cup dashi broth or water
Instructions
- 1
Cut eggplants in half lengthwise, then score the flesh in a crosshatch pattern without piercing the skin.
- 2
Heat 1 tbsp neutral oil in a large skillet over medium-high until shimmering, about 60 seconds.
- 3
Place eggplants flesh-side down in the skillet and sear 2 minutes until lightly golden, then flip skin-side down.
- 4
Whisk miso, ginger, soy sauce, sugar, and broth together. Pour the mixture around the eggplants.
- 5
Cover and simmer on medium for 8 minutes until eggplant is fork-tender and liquid reduces by half.
- 6
Uncover and drizzle with pan sauce. Serve hot with steamed rice if desired.
Tools you’ll need
- large skillet with lid
- knife
- cutting board
- whisk
- measuring spoons
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