Miso roasted eggplant with basil and arugula

By Tania Ganassini
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Miso roasted eggplant with basil and arugula

This can easily be served as a side dish on a large platter at a dinner party, or as an individual plated appetizer. Cut the roasted eggplant into bite size pieces, and serve on a spoon for an easy canapé. Also, scoring the eggplant before roasting improves the texture, and allows the marinate to seep into every part of the eggplant.




  • 2 small eggplants
  • 1 tablespoon avocado oil (or any neutral oil with a high smoking point)


  • 1/4 cup white miso paste (organic if possible)
  • 2 tablespoons rice wine vinegar
  • 1 1/2 tablespoons pure maple syrup
  • 2 tablespoons sake
  • 1 teaspoon sesame oil
  • 1 tablespoon tamari or soy sauce
  • 2 tablespoons finely chopped basil
  • 1 tablespoon toasted white sesame seeds (or a mix of black and white)
  • 4 cups arugula
  • 4 tablespoons extra marinade


  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Wash and dry the eggplant. Leaving the green top on, cut the eggplant in half lengthwise.
  3. Using a small paring knife, score a criss cross pattern into the flesh of the eggplant.
  4. Preheat a nonstick or a seasoned cast iron pan on medium high heat. Add in the oil, and
  5. place the eggplant halves into the pan skin side down. Let cook for three to four minutes, monitoring the heat to ensure the skin doesn't burn.
  6. Flip the eggplant over and sear the other side for one minute, then cover with a lid. Turn the heat down to medium, and cook until the eggplant is caramelized and softened (approximately four to five minutes).
  7. Meanwhile, in a small bowl, mix together the miso, rice wine vinegar, maple, tamari, sesame oil, and sake.
  8. Place the eggplant flesh side up onto an oven safe tray, and drizzle with half of the miso sake mixture. Cook in the oven for five minutes.
  9. To serve as an appetizer, serve the eggplant halves on a plate. Top each eggplant half with some sesame seeds and the basil. Dress the arugula with the remaining marinade, and top the eggplant with the dressed arugula, and more sesame seeds.


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