Miso Eggplant

Eggplant is a vegetable I grew up on and ate it in every possible way. Romanian way, Bulgarian way, Moroccan way, Greek way and so on. Living in the states for the past 16 years, exposed me to the asian way, and I can't have enough of it! First of all I love the seedless Japanese eggplants. They are naturally sweet, with great texture, and cook super fast, because who has the time, right?   Second of all, I love the combination of sweet and salty, and I love the caramelization that gives it the perfect color and the perfect flavor. Finish it off with fresh cilantro to balance the flavors. It is truly an easy recipe, that goes a long way. Looks sophisticated and impressive and at the same time quick and delicious!      

Miso Eggplant


4 meduim Japanese eggplants, cut lengthwise and in half, make deep slits criss cross with a knife

2 tablespoons red miso paste

1 1/2 tablespoons coconut nectar

2-3 tablespoons water

+ pepper

+ about 1/2 cup of water for the pan


take a mixing bowl and add red miso paste, coconut nectar, water and pepper. whisk until smooth.

Brush the eggplants with the marinade.

Take a nonstick wide pan and place the eggplant skin side down, facing up. add about 1/2 a cup of water to the pan. Close the pan with a lid or with aluminum foil, on meduim heat. let it steam for a few minutes until the water have evaporated and the eggplants are soft, if needed add more water. When the water have evaporated, flip the eggplants to face down, cook for another few minutes on low heat until caramelized.  Flip back on a serving plate, garnish with cilantro and Serve.