a popular Japanese dish with a macadamia twist. Grilled eggplant, crushed macadamia and miso dressing

Grilled Eggplant with Macadamia Miso

Australia Macadamia Society

Smokey-flavoured grilled eggplant is a great contrast to miso and the sweetness of ingredients like rice wine and ginger. 

If they are available use Japanese eggplant, the long thin variety. If not use the Italian variety.  

The dish is often garnished with sesame seeds and green onions for added crunch and freshness. Variations may include baking instead of grilling, for more body use red pepper flakes. 

Nutritionally, this dish is high in fiber and low in calories, and grilling generally uses less fat. 

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Grilled Eggplant with Macadamia Miso

Grilled Eggplant with Macadamia Miso

Australian Macadamia Society

Servings

4

Prep Time

15 minutes

Cook Time

40 minutes

Cuisine

japanese, asian, vegetarian

Category

lunch, dinner, quick and easy

A traditional Japanese dish, this popular dish works deliciously well with macadamias as their crunch complements the velvety texture of roasted eggplant.

Ingredients

  • 1/2 cup macadamias
  • 2 tbsp white miso paste
  • 1 tbsp ginger grated
  • 2 tbsp coconut sugar
  • 1 tbsp rice wine vinegar
  • 2 eggplants medium sized, halved and scored in a crisscross pattern
  • 2 tbsp cold pressed macadamia oil
  • 1/4 cup macadamias chopped and roasted
  • 1 tbsp black sesame seeds
  • Spring onions chopped, to decorate – optional

Directions

  1. Preheat the oven to 180°C. Place the macadamias, miso, ginger, coconut sugar and rice wine vinegar in the bowl of a food processor and process until smooth.
  2. Brush the cut side of the eggplant with a little oil and place on the baking tray, cut side down. Cook for 15-20 minutes, until almost completely soft and the underside is golden.
  3. Remove from the oven and carefully turn each eggplant half over. Spread each one evenly with the miso mix and return to the oven for 8-10 minutes, until the eggplants are soft and the miso mix golden.
  4. Serve immediately sprinkled with combined roasted macadamias and black sesame seeds. Scatter with spring onion if desired.
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