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Miso Glazed Eggplant with Coconut Rice and Chili Garlic Cashews Recipe

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4 from 8 reviews

This Miso Glazed Eggplant recipe features tender roasted eggplant slices brushed with a flavorful white miso glaze and caramelized under the broiler. Served over creamy coconut jasmine rice and topped with spicy chili garlic toasted cashews, this dish balances rich umami, sweetness, and heat for a satisfying vegetarian meal.

Ingredients

Eggplant

  • 1 large eggplant
  • 1 tbsp sesame oil, divided

Glaze

  • 1 ½ tbsp white miso paste
  • 2 tsp maple syrup
  • 1 tsp tamari or soy sauce
  • 1 tsp sesame oil
  • 1 tsp sriracha
  • ½ of a lime, juiced
  • ¼ tsp garlic powder
  • ¼ tsp ginger powder

Rice

  • 1 cup dry jasmine rice
  • 1 14-oz can lite coconut milk
  • 1 ½ tsp coconut sugar
  • 1 tsp salt

Cashews

  • 1 cup raw cashews
  • ½ tsp red pepper flakes
  • ¼ tsp garlic powder
  • ¼ tsp salt

Instructions

  1. Preheat and Prepare Eggplant: Preheat your oven to 450°F (230°C). Quarter the eggplant lengthwise, then slice each quarter into ½ inch thick slices for roasting.
  2. Salt the Eggplant: Place the eggplant slices in a colander, sprinkle generously with salt and toss lightly. Let sit for up to 30 minutes to draw out moisture. Afterward, dab dry with a clean dish towel.
  3. Roast the Eggplant: Arrange the eggplant slices on one or two baking sheets, ensuring enough space for crisping. Brush the slices with half the sesame oil. Roast in the oven for 10 minutes. Flip the slices, brush with remaining sesame oil, then roast for another 10 minutes until tender and beginning to brown.
  4. Cook the Coconut Rice: While the eggplant roasts, combine jasmine rice, coconut milk, salt, and coconut sugar in a medium saucepan. Bring to a boil over medium heat, then reduce to a simmer, cover, and cook for 18-20 minutes until rice is tender and liquid is absorbed.
  5. Make the Miso Glaze: In a small bowl, whisk together white miso paste, maple syrup, tamari or soy sauce, sesame oil, sriracha, lime juice, garlic powder, and ginger powder until well combined.
  6. Glaze the Eggplant: Remove roasted eggplant from the oven after 20 minutes. Generously brush both sides of each slice with the prepared miso glaze.
  7. Broil for Caramelization: Switch the oven to broil. Return the glazed eggplant slices to the oven and broil for about 5 minutes, watching closely to avoid burning. The glaze should become caramelized and slightly crispy.
  8. Toast the Cashews: Heat a large skillet over medium-high heat with ½ tablespoon sesame oil. Add cashews, red pepper flakes, garlic powder, and salt. Toast, stirring frequently, for under 5 minutes until the cashews are browned on most sides. Reduce heat if browning too quickly. Transfer to a bowl when done.
  9. Assemble and Serve: Divide the coconut rice among plates, top with the miso-glazed eggplant slices, sprinkle with chili garlic cashews and scallions if desired, and serve with lime wedges on the side for extra zing.

Notes

  • Salting the eggplant helps to remove excess moisture and bitterness, resulting in a creamier texture when cooked.
  • Watch the eggplant closely during broiling as miso glaze can burn quickly due to its sugar content.
  • Use tamari instead of soy sauce for a gluten-free option.
  • For a nut-free variant, omit the cashews or substitute with roasted seeds.
  • Leftover rice and eggplant can be refrigerated separately for up to 3 days.
  • Add chopped scallions or fresh herbs like cilantro for garnish and extra flavor.

Find it online: https://marthatasty.com/miso-glazed-eggplant-with-coconut-rice-and-chili-garlic-cashews-recipe/