Miso Glazed Eggplant with Jersey Cabbage Salad

A delightful Japanese-inspired dish featuring tender miso-glazed eggplant served over a refreshing Jersey cabbage salad tossed in a savory sesame dressing. Perfect for a light yet flavorful lunch.

Prep Time

15 minutes

Total Time

45 minutes

Calories

385 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.45/serving

Season:

❄️ Winter

Meal Type:

Lunch•Salad

Cuisine:

Jersey•Asian•Japanese

Main Ingredient:

Eggs

Mood:

Healthy

Ingredients

Servings

2mediumEggplant(Japanese eggplant preferred, but globe eggplant works too)

£2.00

3tablespoonsWhite Miso Paste

£0.75

2tablespoonsMirin

£0.40

1tablespoonSoy Sauce(Low Sodium)

£0.10

1teaspoonSesame Oil

£0.15

1tablespoonSugar(Brown sugar or granulated sugar)

£0.05

0.5medium headJersey Cabbage(Thinly shredded)

£0.60

1mediumCarrot(Grated or julienned)

£0.10

2stalksScallions(Thinly sliced)

£0.40

2tablespoonsRice Vinegar

£0.25

2tablespoonsSesame Oil(For the salad dressing)

£0.15

1tablespoonSoy Sauce(For the salad dressing)

£0.10

1teaspoonHoney(Or maple syrup)

£0.10

2tablespoonsToasted Sesame Seeds(For garnish)

£0.35

1teaspoonGinger(Freshly grated)

£0.15

1cloveGarlic(Minced)

£0.05

2tablespoonsNeutral Oil(For cooking eggplant)

£0.10

Total Cost

£5.80

£1.45 per serving

Instructions

1.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2.
Cut the eggplant in half lengthwise. Score the cut sides in a crosshatch pattern, being careful not to cut through the skin.
3.
In a small bowl, whisk together the white miso paste, mirin, soy sauce, sesame oil, sugar, grated ginger, and minced garlic to create the miso glaze.
4.
Brush the miso glaze generously over the cut sides of the eggplant.
5.
Drizzle neutral oil over the eggplant. Place the eggplant cut-side up on the prepared baking sheet.
6.
Bake for 25-30 minutes, or until the eggplant is tender and the glaze is caramelized and browned.
7.
While the eggplant is baking, prepare the Jersey cabbage salad. In a large bowl, combine the shredded Jersey cabbage, grated carrot, and sliced scallions.
8.
In a small bowl, whisk together the rice vinegar, sesame oil, soy sauce, and honey to create the sesame dressing.
9.
Pour the sesame dressing over the cabbage salad and toss to combine. Adjust seasoning to taste.
10.
To serve, place a generous portion of the Jersey cabbage salad on each plate. Top with a miso-glazed eggplant half. Garnish with toasted sesame seeds.
11.
Enjoy!

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (350g)

385 kcal / 1611 kJ

Carbs

37g

14% of RDA

Fat

24g

34% of RDA

Protein

18% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

19 g

21% of RDA

Sodium

1050 mg

46% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

For a deeper miso flavor, let the eggplant marinate in the glaze for at least 30 minutes before baking.

If using globe eggplant, you may need to increase the baking time by 5-10 minutes.

Adjust the amount of honey in the sesame dressing to your desired level of sweetness.

Add a pinch of red pepper flakes to the glaze or dressing for a touch of heat.

Cooking Equipment

Oven

Stovetop

Mixing Bowls

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

Share recipe

Loading recipe...

Chef's Tips

For a deeper miso flavor, let the eggplant marinate in the glaze for at least 30 minutes before baking.

If using globe eggplant, you may need to increase the baking time by 5-10 minutes.

Adjust the amount of honey in the sesame dressing to your desired level of sweetness.

Add a pinch of red pepper flakes to the glaze or dressing for a touch of heat.

Miso Glazed Eggplant with Jersey Cabbage Salad

Ingredients

Instructions