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Umami-Rich Miso-Glazed Eggplant Steaks with Nutty Sesame Quinoa Pilaf

by Linda
written by Linda
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Experience the rich umami flavors of miso with these delectable eggplant steaks. Grilled to perfection, the eggplants absorb the savory glaze, creating a dish that satisfies both vegetarians and meat lovers alike.

The sesame quinoa pilaf complements the eggplant beautifully, offering a nutty crunch that elevates the overall dish. It’s a perfect balance of flavors and textures, making it a memorable meal for any occasion.

Umami-Rich Miso-Glazed Eggplant Steaks with Nutty Sesame Quinoa Pilaf

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 350 calories 12g fat
Rating: 5.0/5
( 1 voted )
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Ingredients

INGREDIENTS

  • 2 large eggplants, cut into 1-inch thick steaks
  • 1/4 cup white miso paste
  • 2 tablespoons maple syrup
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 2 tablespoons sesame seeds
  • 1/4 cup chopped green onions
  • Salt and pepper to taste

Instructions

  1. Preheat the grill or a grill pan over medium heat.
  2. In a bowl, whisk together miso paste, maple syrup, soy sauce, rice vinegar, and sesame oil to create the glaze.
  3. Brush both sides of the eggplant steaks generously with the miso glaze.
  4. Grill the eggplant steaks for 5-7 minutes on each side until tender and charred.
  5. Meanwhile, in a saucepan, bring vegetable broth to a boil. Stir in quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
  6. Fluff the quinoa with a fork and stir in sesame seeds and half of the green onions. Season with salt and pepper to taste.
  7. Serve the grilled eggplant steaks on a bed of sesame quinoa pilaf, garnished with remaining green onions.

Notes

Note: You can substitute the quinoa with brown rice or couscous for different textures.

For extra flavor, marinate the eggplant for at least 30 minutes before cooking. If you prefer a spicier kick, add a dash of sriracha to the miso glaze.

Leftover eggplant can be stored in the fridge for up to 3 days and reheated in the oven for a crispy texture. The quinoa pilaf also keeps well and can be enjoyed cold in salads.

I'm Linda, a health professional and food writer sharing tested, easy-to-follow recipes made from simple ingredients.

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