Go Back

Blackened Eggplant with Miso and Ume Plum Vinegar

Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins


  • 3 tbsp umeboshi plum vinegar may substitute balsamic or fig vinegar
  • 3 tbsp water
  • 1 tbsp toasted sesame oil
  • 1 tbsp honey
  • 3 tbsp miso paste red or yellow
  • 1 tsp garlic powder
  • ¼ tsp cayenne
  • 2 medium eggplants
  • High heat oil


  • Wash the eggplants, cut the tops off, and slice crosswise into circles about ¼ inch thick.
  • Use a fork to mix together the rest of the ingredients, except for the oil, in a small bowl. It should form a thin paste. Lay out the slices and use a pastry brush to coat the top of each with a thin layer of miso sauce.
  • Heat a generous glug of oil in large pan over high heat. When it's hot enough that a drop of water evaporates upon contact, turn the heat to medium-high and add the eggplant with the coated side down. Brush the tops of the eggplant with more sauce while the bottoms cook.
  • Cook until soft and slightly blackened underneath, about 5-6 minutes, checking the bottoms occasionally. Flip the eggplant and continue to cook until done on the other side, about 5 minutes more. Add more oil as needed so the eggplant doesn't dry out.
  • Remove the eggplant to a plate lined with paper towels. Serve hot over rice or as a side dish, or let cool and add to salad.