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Miso and Honey Eggplant


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Miso and Honey Eggplant


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Miso and Honey Eggplant

I like this with small baby eggplants, but it should work with Japanese or even regular egpplant.


  • Ready Time : 0 min



  • 4 small eggplants
  • 1/4 cup soy sauce
  • 3/4 cup sake or dry white wine
  • 1/4 cup mirin
  • 1/4 cup honey
  • 3 tablespoon miso
  • 1 teaspoon Chinese 5 spice powder
  • 1 teaspoon freshly ground black pepper
  • pinch cayenne (optional)


Cut the eggplant into 1/2″ thick circles.

Combine the rest of the ingredients in a small saucepan and bring to a boil, cook until it reduces to a glaze, careful not to over do it.

Taste and adjust seasoning.

Lay out the eggplant on a baking sheet lined with parchment.  Brush on the glaze and broil until well caramelized.

Remove to a plate and serve hot or cold, sits well in the fridge for at least a week.


Adapted from Green Living with Chef Daniel Orr

About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!

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