Hello food lovers, Sonya O’Connor here! Today, I’m excited to share a recipe that’s become one of my absolute favorites: Miso-Glazed Eggplant Steaks with Sesame Gremolata. Trust me when I say, this dish will convert even the biggest eggplant skeptics out there. The miso glaze is packed with umami goodness, elevating the humble eggplant into a savory and satisfying meal. Plus, the sesame gremolata adds a nutty crunch that takes it to the next level. You’re going to love it!
Sonya is an avid traveler and foodie who enjoys exploring new cultures and cuisines. She is a self-taught cook who has learned to recreate authentic dishes from around the world in her own kitchen. In her free time, she enjoys practicing yoga and visiting art museums.
Sonya O’Connor currently resides in the United States and grew up in Ireland.
As someone who grew up in Ireland and has since traveled extensively, I’ve always been drawn to cuisines that are big on flavor. The Miso-Glazed Eggplant Steaks with Sesame Gremolata recipe is a perfect example of that. While it’s not a traditional Irish dish, I think it embodies the kind of bold, hearty flavors that I’ve come to appreciate over the years. Plus, as someone who loves vegetarian cooking, I’m always looking for delicious ways to enjoy meat-free meals.
This Miso-Glazed Eggplant Steaks recipe actually has origins in Japan, where miso is a staple ingredient in many dishes. Miso is a fermented soybean paste that’s been used in Japanese cooking for centuries. It’s rich, savory, and packed with umami flavor, making it a popular ingredient in vegetarian and vegan cooking. The sesame gremolata, on the other hand, is a Mediterranean-inspired topping made from minced parsley, garlic, and sesame seeds. It adds a bright pop of freshness and crunch to the dish that perfectly balances out the richness of the miso glaze. I love how this recipe combines different flavors and techniques from around the world to create something truly unique and delicious.
What you need
Looking for an easy and flavorful way to jazz up your weeknight dinners? This Miso-Glazed Eggplant Steaks with Sesame Gremolata Recipe is a must! It’s a vegetarian and gluten-free meal that packs a punch of umami flavor, thanks to the rich and savory miso glaze. The eggplant steaks are grilled to perfection, giving them a meaty and hearty texture that’s complemented by the nutty and crunchy sesame gremolata. The recipe is straightforward and easy to follow, without any fancy equipment or complicated techniques. Simply slice the eggplants, salt them to reduce bitterness, and grill for a few minutes on each side. Then, whisk together the miso glaze and drizzle it over the eggplant steaks, followed by the sesame gremolata. Voila! You have a restaurant-worthy dish that’s made in the comfort of your own kitchen. Enjoy it as a main course or a side dish, and revel in the deliciousness that is this Miso-Glazed Eggplant Steaks with Sesame Gremolata Recipe.
Ingredients:
- eggplants – Eggplants are the star of this recipe, providing a meaty and hearty texture. You can substitute with other vegetables such as zucchinis or bell peppers if preferred.
- neutral oil – The neutral oil is used to lightly coat the eggplant steaks before grilling so they don’t stick to the pan. You can use any cooking oil with a high smoking point such as sunflower, canola, or grapeseed oil.
- mirin – Mirin is a sweet rice wine that adds depth of flavor and balances the saltiness of the miso glaze. If you don’t have mirin, you can use sweet white wine or a combination of rice vinegar and sugar.
- white miso paste – White miso paste gives the eggplant steaks a sweet and savory flavor with a buttery texture. Yellow miso can also be used if you have that instead.
- soy sauce – Soy sauce adds umami flavor and saltiness to the miso glaze. Use low-sodium soy sauce if you prefer.
- honey – Honey balances out the saltiness and adds sweetness to the miso glaze. You can substitute with maple syrup if you prefer.
- garlic – Garlic adds a pungent and aromatic flavor to the miso glaze. You can use garlic powder instead if you don’t have fresh garlic on hand.
- black and white sesame seeds – Sesame seeds add a nutty and crunchy texture to the dish. You can use either black or white sesame seeds, or a mix of both.
- lemon zest – Lemon zest adds brightness and freshness to the dish. You can substitute with lime zest if you prefer.
Utensils:
- Grill pan – You can alternatively use a regular non-stick pan.
- Kitchen knife – To slice the eggplants and mince the garlic.
- Cutting board – To slice the eggplants and mince the garlic.
- Tongs – To flip the eggplant steaks while grilling.
- Small bowl – To mix the miso glaze.
- Small saucepan – To heat the miso glaze ingredients.
- Microplane or zester – To zest the lemon.
Miso paste
Oh, miso paste, how I love thy flavor! It’s made by fermenting soybeans with salt and koji, a fungus that breaks down the soybean and turns it into the umami bomb that is miso. I’m addicted to its richness, depth, and complexity of flavor. The white miso paste used in this dish is a sweet and mild variety that won’t overpower the eggplant. It’s effortlessly healthy, low in calories and fat, high in protein, and a great source of vitamins and minerals. Miso is also known to help with digestion, boost the immune system, and lower the risk of certain cancers. If you haven’t tried miso before, this dish is a great introduction to its heavenly flavor. Trust me, you won’t regret it!
Sesame seeds
Sesame seeds are often an overlooked ingredient, but I think they deserve more love. They have been used in cuisine for over 5000 years and are a great source of healthy fats, protein, fiber, and minerals like calcium, iron, and magnesium. In this recipe, they add a nutty and crunchy texture to the dish, complementing the tender eggplant and the bold miso glaze. White sesame seeds are the most commonly used variety, but adding black sesame seeds to the mix not only looks pretty but also provides a bolder flavor. Toasting the sesame seeds brings their flavor out even more, but be careful not to burn them! I always keep a stash of sesame seeds in my pantry and use them in everything from salads to stir-fries. They add a little something special that takes any dish from good to great.
What to serve it with?
In my kitchen, I like to serve Miso-Glazed Eggplant Steaks with Sesame Gremolata with a side of fluffy quinoa. It’s a simple and healthy addition that complements the flavors and textures of the dish perfectly. I cook quinoa in vegetable stock to infuse it with even more flavor and add a dash of salt, pepper, and lemon juice for brightness. Not only does it add to the overall nutritional value of the meal, but it also makes for a hearty and satisfying main course. I love how versatile this recipe is, and how easy it is to switch up the sides and make it your own.
Summary
In conclusion, Miso-Glazed Eggplant Steaks with Sesame Gremolata Recipe has quickly become a go-to recipe in my kitchen. It’s packed with flavor, easy to make, and satisfies even the hungriest of appetites. But, don’t take my word for it – give it a try and let me know what you think! Have you ever cooked with miso before? Do you have any tips for grilling eggplant? Leave a comment below with your thoughts and suggestions. I can’t wait to hear from you and continue the conversation about this delicious recipe!
Here’s the recipe:
Miso-Glazed Eggplant Steaks with Sesame Gremolata Recipe
Equipment
- Grill pan
- Kitchen knife
- cutting board
- Tongs
- small bowl
- Small saucepan
- Microplane or zester
Ingredients
- 2 large (about 1 1/2 pounds) eggplants
- 1/4 cup neutral oil
- 1/4 cup mirin
- 2 tablespoons white miso paste
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 2 cloves, minced garlic
- 1/4 cup black and white sesame seeds
- 1 tablespoon lemon zest
Instructions
- Prepare the eggplants - Trim the ends off the eggplants and slice them lengthwise into 1/2-inch-thick steaks. Sprinkle the eggplant slices with salt on both sides and let them sit for 30 minutes to draw out excess moisture. Preheat a grill pan over medium-high heat. - Salting the eggplants prior to cooking helps to reduce their bitterness and also helps them cook more evenly.
- Make the miso glaze - In a small saucepan, combine the mirin, white miso paste, soy sauce, honey, and minced garlic. Heat the mixture over medium heat, whisking constantly until it comes to a simmer. Reduce the heat to low and let the glaze simmer for 5-7 minutes until it thickens and becomes syrupy. - Make sure to whisk the glaze constantly to prevent the miso paste from clumping. Keep an eye on the glaze while it simmers and stir occasionally to prevent burning.
- Grill the eggplant steaks - Rinse the salted eggplant slices and pat them dry with paper towels. Brush both sides of the eggplant slices with neutral oil. Place them on the grill pan and cook for 3-4 minutes on each side until grill marks appear and the eggplant is tender. Remove the eggplant steaks from the pan and place them on a serving dish. - Make sure the grill pan is well-heated before adding the eggplant slices to ensure the perfect sear. Use tongs to flip the eggplant slices over to prevent them from breaking apart.
- Make the sesame gremolata - In a small bowl, combine the toasted sesame seeds and lemon zest. Sprinkle the sesame gremolata over the eggplant steaks and drizzle the miso glaze on top. - Toasting the sesame seeds brings out their natural oils and enhances their nutty flavor. Make sure to zest the lemon before juicing it for the garnish to avoid the bitter white pith.
- Serve and enjoy! - Serve the eggplant steaks immediately and enjoy their savory umami flavor, paired with the nutty crunch and zesty freshness of the sesame gremolata. Delicious!
