Name: Italian Bruschetta with Japanese Miso Eggplant
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 4 Ciabatta or Rustic Italian Bread; 1 Eggplant; 2 tablespoons Miso Paste; 1 tablespoon Honey; 1 tablespoon Rice Vinegar; to taste Olive Oil; to taste Salt and Pepper; 1 tablespoon Sesame Seeds; 1 tablespoon Chopped Scallions

Delight in the unique fusion of Italian and Japanese cuisines with this Italian Bruschetta topped with a savory miso-glazed eggplant, blending classic Italian flavors with a Japanese essence.

Italian Bruschetta with Japanese Miso Eggplant

Delight in the unique fusion of Italian and Japanese cuisines with this Italian Bruschetta topped with a savory miso-glazed eggplant, blending classic Italian flavors with a Japanese essence.

Cuisine: Italian, Japanese Courses: Appetizer

Pin Recipe

Prep Time 20 min Cook Time 10 min Total Time 30 mins Servings: 4

Ingredients

Servings

4 Ciabatta or Rustic Italian Bread (toasted)
1 Eggplant (sliced into 1/2 inch rounds)
2 tablespoons Miso Paste (preferably white miso)
1 tablespoon Honey (can substitute with maple syrup)
1 tablespoon Rice Vinegar
to taste Olive Oil (Extra Virgin)
to taste Salt and Pepper
1 tablespoon Sesame Seeds (for garnish)
1 tablespoon Chopped Scallions (for garnish)

Instructions

Prepare the Miso Glaze
In a small bowl, mix miso paste, honey, and rice vinegar until smooth.
Glaze the Eggplant
Brush both sides of the eggplant slices with the miso glaze. Let it sit for 10 minutes.
Cook the Eggplant
In a skillet over medium heat, cook the eggplant in olive oil until tender and slightly caramelized, about 4 minutes each side.
Assemble the Bruschetta
Top each slice of toasted bread with a slice of cooked eggplant. Season with salt and pepper, garnish with sesame seeds and chopped scallions.

Keywords: Bruschetta, Eggplant, Fusion Cuisine, Miso

File under Bruschetta Eggplant Miso