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🍆 The Blend Behind This Recipe

This roasted eggplant gets its bold flavor from our Thai Green Curry Spice Blend. Use it as a simmer sauce or glaze — gluten-free and vegan.

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Eric took a leap this year and planted eggplant in our deck garden (the largest thing he’s ever grown before on our deck is tomatoes). Because Covid. To our great surprise, we are getting a lot of beautiful eggplants!

We like eggplant in our simmer sauce made with our Thai Green Curry Spice Blend (just cube it with skin on, toss it in and cook until tender), but we wanted to try other ways to make it. Which led us to create this recipe, which is great as a main dish with some rice or as an appetizer or side dish.

WATCH COOKING DEMO VIDEO

Roasted Eggplant with Thai Green Curry Miso Glaze & Tomato Salad

Name: Roasted Eggplant with Thai Green Curry Miso Glaze & Tomato Salad
Yield: 2-4
Cuisine: Thai
Ingredients: 6 small or 4 medium Japanese eggplant (regular eggplant also works, just slice it into 1/2" rounds); 3 TBSP olive or coconut oil; 1/4 C miso (white, yellow, doesn’t really matter); 1 TBSP Masi Masa Thai Green Curry Spice Blend; 1 TBSP peanut or cashew butter (can also sub coconut butter); Juice of 1 large orange or 2 TBSP orange juice (fresh squeezed best); 1/4 C roasted peanuts or cashews, roughly chopped; Handful of cherry tomatoes, diced (regular tomatoes fine, just need about 1/2 C); Handful cilantro, roughly chopped; 1/4 C miso; 2 TBSP oil; 1 TBSP peanut butter; 1 TBSP Masi Masa Thai Green Curry Spice Blend; Juice of large orange or 2 TBSP orange juice

Servings

2-4

We are just discovering the many ways to cook with eggplant. Check out our vegetarian recipe and demo video to make our easy Roasted Eggplant with Thai Green Curry Miso Glaze & Tomato Salad. Yummy!

Ingredients

For the Eggplant

6 small or 4 medium Japanese eggplant (regular eggplant also works, just slice it into 1/2" rounds)
3 TBSP olive or coconut oil
1/4 C miso (white, yellow, doesn’t really matter)
1 TBSP Masi Masa Thai Green Curry Spice Blend
1 TBSP peanut or cashew butter (can also sub coconut butter)
Juice of 1 large orange or 2 TBSP orange juice (fresh squeezed best)
1/4 C roasted peanuts or cashews, roughly chopped
Handful of cherry tomatoes, diced (regular tomatoes fine, just need about 1/2 C)
Handful cilantro, roughly chopped

For the Sauce

1/4 C miso
2 TBSP oil
1 TBSP peanut butter
1 TBSP Masi Masa Thai Green Curry Spice Blend
Juice of large orange or 2 TBSP orange juice

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Directions

Prep & Bake Eggplant

Preheat oven to 425°F.
Cut eggplants in half lengthwise, leave stem on or cut off.
Score flesh of eggplant 2-3 times lengthwise (don’t cut through).
Brush both sides of eggplant with oil and place on parchment lined baking sheet skin side up.
Roast eggplant 10 minutes, flip over.
Roast another 10 minutes until tender.
Remove eggplant from oven.
Move rack to upper third of oven, turn heat to broil.

Once You Get the Eggplant into the Oven

Whisk together the sauce in a small mixing bowl.
If the sauce is too thick, add a little more oil and/or orange juice. (You want it to be thin enough to spread on eggplant without having to mash it in).

Prepare Salad Topping

Roast nuts in a skillet over medium-high heat, being careful not to burn.
Once cooled, roughly chop nuts.
Roughly chop tomatoes.
Roughly chop cilantro.
Stir nuts, tomatoes and cilantro in a bowl—set aside.
Broil Eggplant with Sauce & Top with Salad
Smear sauce on eggplant.
Let broil for 3-5 minutes until golden (OK if eggplant gets charred).
Remove from oven.
Move to serving dish and top with “salad.”

Serve!

Recipe Note

Leftover sauce will last in fridge for up to a week.

Also in easy thai green curry recipes to satisfy any craving

Corn & Cod Thai Green Curry

Fresh, comforting, and bursting with bold flavors, this is the perfect dish for when you’re craving something healthy that’s hearty yet light.

Thai Lettuce Wraps

This is a great any night of the week meal. It’s also an impressive dinner party dish. Either way, you can make it in under 30 minutes!

Tom Kha (Thai Galangal Soup)

Our Tom Kha makes for a super quick weeknight meal or a great starter for a multi-course Thai feast.

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Roasted Eggplant with Thai Green Curry Miso Glaze & Tomato Salad

Roasted Eggplant with Thai Green Curry Miso Glaze & Tomato Salad

Category

Servings