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Japan: Miso-Glazed Eggplant with Peanuts and Green Onion

Japan: Miso-Glazed Eggplant with Peanuts and Green Onion

Since alluring travel plans remain far off in the distance, experience new international flavors at home with these nutrient-packed regional dishes.

Servings: 4

  • 3 Japanese eggplants
  • 2 teaspoons kosher salt
  • 2 teaspoons granulated sugar
  • ¼ cup sesame oil
  • ¼ cup white miso
  • 2 tablespoons fish sauce
  • 4 tablespoons olive oil, divided
  • One 2-inch knob of ginger, peeled and finely chopped
  • 4 cloves of garlic, finely chopped
  • 1 red chile pepper, stem removed, thinly sliced
  • 1/4 cup peanuts, roughly chopped
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons soy sauce
  • 2 green onions, thinly sliced


  1. Remove stems and bottoms of eggplants. Cut into quarters lengthwise and cut into thirds crosswise. Add to a large mixing bowl. 
  2. Add salt and sugar. Toss to combine. Let sit for 20 minutes to draw out the bitterness and excess moisture. Remove as much moisture as possible. 
  3. In a small bowl, whisk together sesame oil, white miso and fish sauce until smooth. Add to eggplants and evenly coat. Let sit for 10 minutes. 
  4. In a large saucepan over medium heat, add 2 tablespoons olive oil. Add ginger, garlic, chile pepper and peanuts. Cook until garlic and ginger begin to brown and become fragrant, about 3 minutes, stirring occasionally. 
  5. Remove mixture from saucepan and set aside in a small bowl. 
  6. In a saucepan over medium heat, add 2 tablespoons olive oil. Using tongs, add eggplant pieces, flesh-side down. Cook until eggplant begins to brown, about 3 minutes. Flip and repeat on the skin side. 
  7. Add rice wine vinegar, soy sauce and 1 cup of water. Bring to a simmer. Reduce heat to low and let simmer for 25-30 minutes, or until liquid begins to thicken and eggplants are tender. Top with peanut mixture and green onion. Serve immediately. 

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