This Maple and Miso Eggplant on Avocado Toast is a delicious and beautiful brunch that is packed full of flavor. The umami-rich miso eggplant is sweetened with a touch of maple syrup, and served on top of creamy avocado toast. It turns a classic avocado toast to a show stopping brunch.
There’s a coffee shop here that used to served grilled eggplant on avocado toast, and I don’t know why no one had done this sooner. After I discovered it, my wallet became a little lighter because I could not stop going back for it. Good thing that I went as many times as I did those few weeks, because shortly after, the coffee shop shut down.
This Maple and Miso Eggplant on Avocado Toast is a delicious weekend brunch recipe
So I started experimenting with my own eggplant on avocado toast at home. I went through a few different versions of eggplant on avocado toast – eggplants lightly grilled on my stovetop, eggplants prepared Caponata style, eggplants stir fried with garlic, and eggplant prepared like a dip – before I hit this jackpot: Maple Syrup and Miso Eggplant on Avocado Toast.
This Maple and Miso Eggplant is packed full of flavor
Maple and Miso Eggplant is the winning recipe to pair on avocado toast. Avocado can be quite mild in taste, though it has an amazing creamy texture that’s hard to get from any other ingredient. That unique mild taste is a perfect backdrop to this Maple and Miso Eggplant.
This Maple and Miso Eggplant is packed full of so much flavor. When you eat this Maple and Miso Eggplant on Avocado Toast for brunch, you get the full spectrum of the five tastes, balanced in one meal. You get the sweet from the maple syrup and mirin. The salty from the miso paste. The sour from the sourdough. The umami from the miso paste and the sesame seeds.
And for bitterness, I have to cheat a little… Maple Miso Eggplant pairs really well with a cup of coffee (also why this recipe is especially good for brunch!). Make yourself a nice cup of coffee when sitting down to enjoy this Maple Miso Eggplant on Avocado Toast, and you’ll feel as if you are sitting in a East London coffee shop.
This Maple and Miso Eggplant on Avocado Toast is stunning when plated and served for brunch
You can find a similar miso-glazed eggplant recipe known as Nasu Dengaku, which is a traditional Japanese dish. Nasu Dengaku is usually served as a side dish, and pairs well with white rice. I took inspiration from that dish, and added maple syrup to give it a bit more sweetnesses. Though miso eggplant fairs well with white rice, miso eggplant is spectacular when served on top of avocado toast.
Maple and Miso Glazed Eggplant on Avocado ToastPrint Recipe
- 12 ounces baby eggplant (baby aubergine) (about 7) - cut on a diagonal into 1-cm-thick slices
- 1 1/2 tablespoon white miso paste
- 1 tablespoon maple syrup
- 1 teaspoon mirin
- 1/2 teaspoon sesame oil
- 2 large ripe avocados - peeled and destoned
- 1 teaspoon extra virgin olive oil
- 4 slices sourdough bread
- roasted sesame seeds - for topping
- Japanese mixed chili pepper powder (Shichimi Togarashi) - for topping
- 2 spring onions - thinly sliced, for topping
- In a small bowl, mix together the white miso paste, maple syrup, mirin, and sesame oil. Set aside.
- Line a baking tray with baking parchment paper. Spread the sliced eggplant on the prepared pan, so that they are touching. Slightly overlap some of the pieces. Gently brush on the maple and miso mixture, so that it evenly coats the eggplant pieces.
- Bake in the oven at 425°F / 220°C for 23-26 minutes, until the glaze is a dark golden brown. Remove from the oven and allow to cool on the tray.
- In the meantime, place the avocado in a bowl with the olive oil and mash with a fork to your desired consistency. Set aside.
- When the maple and miso eggplants are done, lightly toast the bread (or you can leave it untoasted if you prefer). Spread the avocado mixture onto the toast. Top with the maple and miso eggplants. Top with the roasted sesame seeds, the Japanese mixed chili pepper powder, and the spring onions. Serve immediately.