Roasted Eggplant with Sesame Coconut Miso Sauce

An easy vegetarian stew! Perfectly softened eggplants paired with shiitake mushrooms simmering in coconut milk and miso. This vegan recipe features a deeply savory miso sauce that works so good together it can elevate any dish. Pair with creamy coconut rice for a complete meal. The flesh of the eggplants turns really soft and absorbs so much flavor from this delicious sauce made of coconut and miso. The best part of this recipe is it turns eggplant haters into lovers. This is something you would find in modern Japanese restaurants perfect for a weeknight dinner and a healthy diet.

What makes this dish special

Have you tried mixing together miso and coconut milk? If not you better use this secret sauce to your next dish. The umami rich flavor of miso is balanced out by the creaminess of the coconut milk. I learned this comforting stew back in the day when I used to cook at a Japanese French fusion restaurant. Here’s another secret sauce that I learned (wasabi + coconut + nut butter) but that’s for another post. We got Aubergine, shiitakes, kale + miso & coconut milk a little sautéing and we are good to go. Oh we also got a big pot of brown rice.

What you need

• Eggplant - You can use a large eggplant, Japanese eggplant, Italian eggplant or Chinese eggplant, any other type you might have.
• Miso - You can use red miso paste or white miso paste. Miso is a great way to enhance the umami flavor your dishes. Making a savory miso glaze automatically elevates any ingredient.
• Coconut Milk
• Mushrooms
• Kale
• Olive oil
• Onions & Garlic

What you do

• Sauté aromatics in medium-high heat in a frying pan.
• Add in sliced Eggplant & Shiitakes. You can also lay them on a baking tray drizzled with sesame oil and baked until golden brown.
• Sauté aromatics, seasoning as you go until the veggies soften for around 25-30 minutes.
• Add in miso and 1 can of coconut milk and 1 cup of water. You may enhance the flavor even more by adding a splash of soy sauce and apple cider vinegar and a bit of dark brown sugar for that salty-sweet richness.
• Simmer till sauce gets to the right consistency. You may also thicken with slurry, turning the flame down to low-medium heat. Make sure to scrape the bottom of the pan for the caramelized bits.
• Serve on brown rice or coconut white rice and garnish with sesame seeds, little bit of lemon juice for that zest!

Variations

1. Spicy Miso Eggplant Stew: Add chili peppers or red pepper flakes for a spicy kick.
2. Miso Eggplant with Tofu: Include cubed tofu for added protein and texture.
3. Miso Eggplant and Mushroom Stew: Add mushrooms for an earthy flavor and extra umami.
4. Miso Eggplant with Sweet Potatoes: Incorporate sweet potato cubes for a hint of sweetness and heartiness.
5. Miso Eggplant with Chickpeas: Add chickpeas for a protein boost and additional texture.
6. Miso Eggplant with Peanut Butter: Stir in a tablespoon of peanut butter for a creamy and nutty flavor twist.

Substitutions

1. Chinese Eggplant: Substitute with Japanese eggplant or globe eggplant if unavailable.
2. White Miso: Use red miso for a deeper flavor or yellow miso for a milder taste.
3. Olive Oil: Replace with vegetable oil or sesame oil for a different flavor profile.
4. Soy Sauce: Use tamari for a gluten-free option or coconut aminos for a soy-free alternative and deep flavors.
5. Sweetener: Substitute brown sugar with vegan honey or date syrup for a subtle sweetness.
6. Green Onions: Use regular onions or shallots if green onions are not available.

FAQ

1. Q: Can I use different types of eggplants? A: Yes, you can use Chinese eggplant, Japanese eggplant, or globe eggplant. Each variety will slightly alter the texture and flavor.
2. Q: Is this recipe gluten-free? A: Ensure you use gluten-free soy sauce or tamari to make the recipe gluten-free.
3. Q: How can I make the stew spicier? A: Add chili peppers, red pepper flakes, or a spicy miso paste to increase the heat.
4. Q: Can I prepare this recipe in advance? A: Yes, the flavors develop well over time. Store in an airtight container in the fridge for up to 3-4 days.
5. Q: Can I freeze this stew? A: Yes, you can freeze the stew in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
6. Q: What can I serve with stewy miso eggplant? A: Serve it over white rice, brown rice, or noodles for a complete meal. You can also pair it with a side of steamed vegetables or a fresh salad.

Top Tip

For the best flavor, allow the stew to simmer on low heat for at least 30 minutes to let the flavors meld together.

Hint

To achieve a perfect texture, ensure the eggplant pieces are evenly cut and cooked until they are golden brown and tender.