Air Fryer Miso Eggplant
Tender air-fried eggplant coated with a savoury miso, soy and lime glaze. The eggplant is scored to absorb the flavours before being cooked until soft and lightly charred, creating an easy Japanese-inspired vegetable dish.
Equipment
- Bowl, small
- Knife
- Pastry brush
Ingredients
- 2 eggplants halved lengthways
- 2 tablespoons white miso paste
- 1 tablespoon soy sauce
- 1½ tablespoons honey
- 1 tablespoon vegetable oil
- Juice of ½ lime
- Lime wedges to serve
- Sesame seeds to serve
Instructions
- Score a criss-cross pattern into the flesh of the eggplants, taking care not to cut through to the skin.
- Combine the white miso paste, soy sauce, honey, vegetable oil and lime juice in a small bowl.
- Brush the miso glaze generously over the eggplant flesh, coating the scored surface thoroughly.
- Preheat the air fryer to 200°C.
- Place the eggplant halves in the air fryer basket, cut-side up.
- Air fry for 25 to 35 minutes, until the eggplant is soft, lightly charred and tender throughout.
- Transfer to a serving plate and scatter with sesame seeds and coriander leaves.
- Serve with lime wedges on the side.
Notes & Wine Advice
Serving Suggestions
Serve the Miso Eggplant hot from the Airfryer, sprinkled with sesame seeds and accompanied by fresh lime wedges. It works well as a Side Dish or with steamed Rice for a more substantial meal.Recipe Notes
Scoring the eggplant allows the miso glaze to penetrate more deeply into the flesh. Make the cuts deep enough to hold the glaze without cutting through the skin. White miso is naturally salty, as is soy sauce, so additional salt is normally unnecessary. Check the eggplant toward the end of cooking because the honey in the glaze can brown quickly.Variations
For extra heat, add finely chopped chilli or chilli flakes to the miso mixture. A little grated fresh ginger can also be added for a more aromatic glaze. For a vegan version, replace the honey with maple syrup or another suitable plant-based sweetener.Storage Advice
Store leftover cooked eggplant in an airtight container in the refrigerator for up to 3 days. Reheat it in the Airfryer until thoroughly hot. Add fresh lime only after reheating.Wine Advice
A dry Riesling pairs well with the salty-sweet miso glaze and fresh lime. A crisp Sauvignon Blanc is another refreshing choice, particularly when the eggplant is served with fresh herbs.Nutrition values
Serving: 220 gr | Calories: 175 kcal | Carbohydrates: 26 g | Protein: 5 g | Fat: 7 g | Saturated Fat: 1 g | Sodium: 610 mg | Sugar: 17 g