by Mia Rigden, board-certified nutritionist, classically trained chef
I have been making a version of this recipe for years. It’s so unbelievably flavorful, easy to make, and goes perfectly alongside a white fish like halibut, tofu, or a hearty steak. You’ll want to put this miso dressing on everything–and in addition to being absolutely delicious, it’s full of gut-friendly probiotics.
I love this after a shot of Lypo-Spheric® R-Alpha Lipoic Acid for its antioxidant benefits and support of insulin sensitivity that a healthy gut needs.
Ingredients
- 2–3 medium Japanese/Chinese eggplants (the long skinny kind)
- 1 tablespoon organic white miso
- 1 teaspoon ginger, minced with a microplane
- 1 teaspoon garlic, minced with a microplane
- 1 tablespoon tamari
- 2 tablespoons rice wine vinegar
- 5 tablespoons olive oil
- 1 teaspoon toasted sesame oil
- Green onions, sliced for garnish
- White sesame seeds, for garnish
Instructions
- Cut the eggplant in half lengthwise and score the flesh creating a cross hatch pattern across the eggplant.
- Generously salt the eggplant and set aside for at least a few minutes. This is called “sweating” and it helps to tenderize the eggplant, removes that bitter taste, and releases moisture so the eggplant won’t absorb too much oil during the cooking process.
- In a small- to medium-sized bowl, whisk together remaining ingredients to make the sauce, reserving 1 tablespoon of the olive oil. I like to use a microplane to mince the ginger and garlic, so it easily mixes into the sauce.
- Brush the eggplant with about a third of the sauce. Heat a cast iron pan over medium to high heat. Add the remaining tablespoon of olive oil, allow to heat up, then place the eggplant — flesh side down — on the pan. Allow the eggplant to sear, about three to five minutes, then lower the heat and cover the pan with a lid. Let cook for another five minutes, or until the top of the eggplant is tender. This may take longer depending on the thickness of the eggplant, but it will feel very soft when it’s cooked through.
- When the eggplant is cooked, remove from the pan, dress with the remaining sauce, and garnish with sliced green onions and sesame seeds.
Mia Rigden is a Los Angeles-based board certified nutritionist, trained chef, and the author of The Well Journal (2020) and Foodwise (2023), a comprehensive, encouraging guide to healthy eating with 100 original, nutritionally-balanced and flavor-enriching recipes. Learn more about working with Mia on her website, check out an online course, and follow on Instagram @mia_rigden for science-backed, practical nutrition advice.
