Name: Miso Butter Eggplant
Yield: 4–6
Ingredients: 4 Tbsp butter, softened; 2 Tbsp yellow miso (white or red also work); 2 Tbsp water; 1 Tbsp sugar; 1 pound eggplant, thinly sliced (small varietals like Italian, Chinese, or Japanese preferred); 1 Tbsp Yagenbori blend

Inspired by saikyo miso eggplant, this easy dish delivers maximum flavor with minimal cleanup thanks to a rich miso butter and our Yagenbori spice blend. The eggplant bakes until tender and gets finished with the umami, citrus, and chili notes of the spices. Make it ahead or serve warm with roasted fish, sweet potatoes, or rice for an easy weeknight meal.

Miso Butter Eggplant

Author

Helen Park

Servings/Yield

4–6

Ingredients

4 Tbsp butter, softened
2 Tbsp yellow miso (white or red also work)
2 Tbsp water
1 Tbsp sugar
1 pound eggplant, thinly sliced (small varietals like Italian, Chinese, or Japanese preferred)
1 Tbsp Yagenbori blend

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Directions

Preheat the oven to 400°F.
In a small bowl, mix the softened butter, miso paste, water, and sugar until smooth.
Line a baking tray or casserole dish with parchment paper. Arrange the eggplant slices in overlapping layers.
Spread the miso butter evenly over the eggplant to coat all pieces.
Cover with foil and bake for 30 minutes, until the eggplant is tender.
Uncover and bake for 10 more minutes, until the miso butter is richly browned.
Sprinkle with Yagenbori as a finishing touch and serve warm.

Recipe Note

Recipe Notes:

This dish can be made in advance and reheated gently before serving. Leftovers are excellent over rice or folded into a grain bowl.

Questions? Contact helen@laboiteny.com

Related Products

Yagenbori

$16

nutty, citrusy, umami

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Miso Butter Eggplant

Miso Butter Eggplant

Author

Servings/Yield

Ingredients

Directions