Tomato Miso Roasted Eggplant (Vegan, Low-Carb, Gluten-Free)

Get ready to indulge in the delicious flavors of Japanese-inspired miso eggplant with this healthy recipe. Imagine soft, creamy oven-roasted eggplant smothered in a savory tomato miso sauce that will tantalize your taste buds. This dish is a culinary explosion that is vegan, vegetarian, gluten-free, and perfect for those following a low-carb diet.

Exploring Miso Eggplant

Miso eggplant, or Nasu Dengaku in Japanese, is a traditional side dish that involves grilling or baking eggplant halves and glazing them with a sweet and savory miso sauce. Whether served as a side or a main dish with rice, quinoa, or noodles, this dish is a dream come true for eggplant enthusiasts.

This recipe puts a twist on the classic by featuring roasted eggplant complemented by a unique sauce made from white or light brown miso, tomato paste, onion, and garlic. The eggplant turns golden brown with a caramelized exterior and a creamy interior, while the sauce adds an explosion of flavors that enhance the natural taste of the vegetable.

This plant-based, vegan dish is also gluten-free and low-carb, making it a wholesome and satisfying meal option. Pair it with regular rice, quinoa, or cauliflower rice for a complete and nutritious meal.

Ingredients for Tomato Miso Eggplant

To serve four or make eight pieces, you’ll need two large eggplants cut into quarters. Roast them until they are golden brown and tender, or opt to slice or dice them and grill or pan-fry with a touch of oil.

Crafting the Tomato Miso Sauce

The sauce consists of sautéed onions, garlic, tomato paste, miso paste, and a bit of water. For added seasoning, you can include soy sauce, Tamari sauce, or a pinch of salt. Feel free to sprinkle in some chili flakes or powder for an extra kick.

For the best results, use freshly fermented miso from the refrigerated section of a health food store or supermarket. This type of miso is rich in probiotics and offers a more vibrant flavor. While white or light brown miso works well, you can also use dark miso for a more intense taste. If fresh miso is unavailable, the paste from packets will suffice. For more information on miso types and health benefits, refer to my detailed article.

Preparation Tip

This vegetarian eggplant recipe can be prepared in advance. Store the pre-cooked eggplant and sauce separately in the refrigerator, and reheat them just before serving. While the sauce freezes well, the eggplant does not retain its texture when frozen.

Innovative Serving Ideas

For a creative twist, consider pureeing the eggplant and combining it with the tomato miso sauce to create a Japanese-inspired babaghanoush or eggplant dip. Enjoy it with seaweed crackers, sesame crackers, or spread it on toasted sourdough with avocado for a delightful plant-based breakfast or lunch option.

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