Miso Roasted Eggplant Steaks marinated in a blend of miso paste, light soy sauce, brown rice syrup, rice wine vinegar, and sesame seeds offer an array of health benefits. The primary ingredient, eggplant, is a low-calorie vegetable rich in antioxidants, particularly nasunin found in its skin, which helps protect cells from damage. Additionally, eggplants contain fibre, aiding in digestion and promoting a healthy gut.

The miso paste, a fermented soybean product, not only adds depth to the flavour profile but also introduces probiotics, beneficial for gut health and overall immune function. Soy sauce, although used in moderation, contributes to the umami taste while providing essential amino acids. Brown rice syrup, a natural sweetener, has a lower glycemic index compared to refined sugars, reducing the risk of blood sugar spikes.

Moreover, the inclusion of rice wine vinegar offers acetic acid, which may help with digestion and blood sugar regulation. Sesame seeds, rich in healthy fats and minerals like copper and manganese, provide a nutrient boost and potentially support heart health. Together, these ingredients in the marinade create a dish that not only tantalizes the taste buds but also offers a range of healthful elements, promoting overall well-being when enjoyed as part of a balanced diet.

Miso Roasted Eggplant Steaks

Catherine Barclay

Miso Roasted Eggplant Steaks: These savoury eggplant slices are roasted to tender perfection, bursting with delicious flavour from miso seasoning. Pair them with green vegetables and creamy mashed potatoes for a delightful and satisfying meal.

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Course Main Course

Cuisine Japanese

Servings 2 people

Ingredients

  

1x2x3x

• 2 lrg eggplants

Miso Marinade

• 2 tbsp miso paste
• 2 tbsp light soy sauce
• 2 tsp brown rice syrup
• 1 tsp rice wine vinegar
• 1 tbsp sesame seeds

Instructions

 

• Preheat oven to 180°C (350°F)
• Combine all ingredients except the eggplant into a small bowl and set aside.
• Line a large baking tray, set aside.
• Divide the eggplant lengthways in half. Using a sharp knife. Score, part way through. Firstly down the middle of the eggplant, then around the outside of the inner flesh, then across ways down the flesh.
• In a preheated frying pan, dry fry the downside of the eggplant for four minutes, then flip and dry fry again for another four minutes. This shrinks the internal flesh, allowing the miso marinade into the eggplant.
• Place the steaks onto the lined tray with the flesh facing up. Using a basting brush, marinade the eggplants with half the marinade.
• Bake in the oven for 10 mins, then baste with the last of the marinade, continue baking for 10 mins.
• Serve hot with mashed potatoes and green vegetables.

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