Miso Eggplant Wrap

Home Recipes Miso Eggplant Wrap


  • 1 large eggplant or 2 japanese eggplants
  • 1/4 light miso
  • 1 tsp sugar
  • 1 tbp mirin
  • 1 tbp rice vinegar


  1. Preheat broiler or oven (set to about 350F is good).
  2. Cut the eggplant in half length wise.
  3. Place the eggplant into the broiler/oven and cook until it starts to brown (about 15 minutes).
  4. Keep warm.
  5. In a small bowl, mix together the miso, sugar, mirin, and rice vinegar.
  6. Heat the miso mixture in a small saucepan for about a minute.
  7. Spread the miso mixture of the eggplant.
  8. Reheat the whole eggplant for a minutes or two if desired.

I had some spinach wraps and a half-opened bag of salad in the fridge, and so I decided to assemble a Miso Eggplant Wrap. I chopped up the eggplant into small pieces, which eventually turned into eggplant mush. It started looking a little like eggplant caviar, but it was still ok. I also found some white button mushrooms, which I then chopped and roasted in the oven. I added the mushrooms with the eggplant.

It was quite tasty. The wrap was pretty light and not too intense. Makes a great lunch!

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