Roasted Eggplant With Miso Dressing 2.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Book Report Oct 12, 2011

In Ferran Adria’s new family meal cookbook, this dish is part of a staff meal of sausages with tomato sauce and a Catalan version of creme brulee. The miso dressing also goes well with other roasted vegetables, such as zucchini or potatoes.

Dashi powder is available at Japanese markets and at Grand Mart stores.

Servings: 2 - 4
  • 2 small-to-medium whole eggplants (1 1/2 pounds total)
  • 1/4 cup water
  • 2 teaspoons dashi powder (see headnote)
  • 1/2 teaspoon red miso paste
  • 2 teaspoons soy sauce
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons sunflower oil
  • 2 tablespoons toasted sesame seeds (see NOTE)


Preheat the oven to 375 degrees. Place the whole eggplants on the baking sheet. Roast for 45 minutes, turning them over halfway through. Cool on the baking sheet.

Meanwhile, combine the water, dashi powder, miso paste, soy sauce, toasted sesame oil and sunflower oil in a tall jar or pitcher. Use an immersion (stick) blender to puree until emulsified and thickened. (Alternatively, combine the ingredients in a jar with a tight-fitting lid. Seal and shake until emulsified.)

Peel the roasted eggplants and discard the skin. Cut the flesh into long, 1/2-inch-wide strips, then arrange the strips in a serving dish. If necessary, use the immersion blender to re-emulsify the dressing.

Spoon the dressing evenly over the eggplant. Sprinkle with the toasted sesame seeds.

NOTE: Toasted sesame seeds are available at Asian food markets, or you can toast the raw seeds in a small, dry skillet over low heat for 5 minutes.

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Recipe Source

Adapted from Adria's "The Family Meal: Home Cooking With Ferran Adria" (Phaidon, 2011).

Tested by Doris Truong.

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