Miso-glazed Asparagus and Eggplant

To me, eggplant used to be the vegetarian alternative to Chicken Parmesan and not something I would ever want to order or cook. However, that all changed after traveling to China. I spent the summer of 2012 in Beijing and fell in love with Chinese food. My new surprising favorite? Eggplant. Sezchuan, hot and sour, garlic – eggplant was everywhere and I ate it all. Now I include eggplant in a lot of my cooking. This dish takes under 30 minutes and is delicious!


Miso-glazed Eggplant and Asparagus

Serves 2


1/2 cup bulgur

1 medium eggplant

1 bunch of asparagus

2 tbsp vegetable oil

1 1/2 tbsp soy sauce

2 tbsp white wine

1 tbsp miso

1 tbsp water

2 tsp ginger

red pepper flakes, salt, and pepper


Prepare bulgur according to instructions on package, preheat oven to 400° F and lightly grease a large cookie sheet.

In a small bowl, add oil, white wine, miso, soy sauce, water, ginger, and red pepper flakes. Mix until combined.

Chop eggplant and asparagus in to one inch segments. In a larger bowl add about half of the sauce and the eggplant and asparagus and toss until well-coated. Place on the baking sheet and roast in the oven for 15-20 minutes. Toss halfway through cooking time.

Remove the asparagus and eggplant from oven and toss with cooked bulgur and the rest of your sauce. Add salt and pepper to taste. Serve!


adapted from: http://dishingupthedirt.com/recipes/dinner/miso-glazed-asparagus-and-eggplant/


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s