This Sticky Miso Aubergine with Buffalo Mozzarella recipe is the perfect starter for any given occasion. I like to serve this as a starter or as a range of veggie starters (as I love to eat some veggies first in order to balance my blood sugar levels). You can also eat this as a smaller main if you fancy.
This recipe is also one that comes together super easily. Aubergine, perfectly ripe at this time of the year, is mixed with miso, tamari, and maple syrup and then fried off to perfection. Afterwards, the aubergine is layered with buffalo mozzarella for a perfect delicious, umami flavored taste.
Look at this sticky glaze 😍. I took so many pictures of this beauty it was tricky to narrow it down this time around…
Why is this Sticky Miso Aubergine with Buffalo Mozzarella Good For You?
Aubergine
Also called eggplants, aubergines belong to the nightshade family, along with peppers and tomatoes. They tend to be popular in a lot of different cuisines globally and are used in many different ways – from cooked to fried. Aubergines come in different sizes, shapes, and colors – from white over light purple, to a deep dark purple. Aubergines are also incredibly rich in nutrients. They are high in manganese, folate, potassium, vitamin K, and vitamin C. You can also found smaller amounts of niacin, magnesium, and copper. Manganese helps to body to form connective tissue, bones, blood clotting, and support recreational hormones. They also support our bodies in absorbing calcium, and regulate blood sugar, and support our metabolism.
Of course, this post would not be complete without raving about the fantastic range of antioxidants that aubergines contain as well. Aubergines are super rich in anthocyanins, which give the aubergine its fantastic (usually) deep purple color. Anthocyanins belong to the group of flavonoids. Antioxidant research continues to evolve and grow. We have still not learned and discovered all there is about antioxidants but we know that they are a fantastic resource in order to reduce free radicals in our bodies and thereby eliminate oxidative stress. Anthocyanins, in particular, are great for reducing your blood pressure and lowering your “bad” cholesterol levels. Both of these are excellent contributors to your heart health. They are increase blood flow and activate the areas of your brain that are responsible for your memory. Thereby, they may reduce your risk of dementia. Altogether – not too shabby for the humble aubergine – am I right 🍆?!
How can I adjust this Sticky Miso Aubergine with Buffalo Mozzarella to my dietary requirements?
This recipe is vegetarian, gluten-free, and nut-free. Due to the mozzarella used, it is not suitable for vegans or for the paleo community (not everyone eats miso as part of a paleo diet).
Similar Recipes on the Blog
There are so many delicious, mourish recipes on the blog for this time of the year. Be sure to also check out the following:
- Eggplant “Meat” Balls
- Speedy Pasta with Tomato and Fennel
- Aubergine Tagine
- Creamy Mushroom and Leek Pasta
- Baked Sweet Potato with Creamy Black Bean Filling
And there you have it for this week. I hope you enjoy this delicious starter as much as we did over here!! As always, do let me know what you think by either commenting on the post below and/or rating the recipe. I love to hear what you think. Happy aubergine-making and ENJOY!
Sticky Miso Aubergine with Buffalo Mozzarella
Course: SidesCuisine: Japanese-inspiredDifficulty: Easy2
servings10
minutes10
minutesThis Sticky Miso Aubergine with Buffalo Mozzarella is super delicious, easy to make, and makes a great starter or side to any menu. Enjoy!
Ingredients
- For the Sticky Miso Aubergine Glaze
1 tbsp 1 miso
2 tbsp 2 tamari
2 tbsp 2 olive or sesame oil
2 tbsp 2 maple syrup
Pepper to taste
- For the Sticky Miso Aubergine with Buffalo Mozzarella
1 medium 1 aubergine/eggplant
250 gr 250 buffalo mozzarella
- For Serving
A little bit of extra olive oil
Chopped parsley
Chopped spring onions
How to
- For the Sticky Miso Aubergine Glaze
- Mix all the ingredients in a bowl
- For the Sticky Miso Aubergine with Buffalo Mozzarella
- Wash the aubergine and cut into even, round slices, about 0.5cm or 0.25 inch each. Heat a non-sticking frying pan to high heat. Add the aubergine slices and wait for a minute or two in order to potentially release water. Add the glaze mixture, turn the heat to medium and stir so that everything is evenly covered. Continue to fry off until the glaze has disappeared, and the aubergine are nice and sticky, ca. 10 minutes.
- Meanwhile, cut the buffalo mozzarella in even, round slices. Once the aubergine is done, let slightly cool and stack the aubergine and the buffalo mozzarella
- Serve cold (or lukewarm) with additional olive (or sesame oil) on top, as well as chopped parsley or spring onions on top. Enjoy!
