Melanzana Recipe
Eggplant Steak - Miso Glazed - Cherry Tomatoes - Capers - Kalamata Olives - Feta Cheese
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Ingredients
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Eggplant & Marinade
Miso Glaze
Tomato & Olive Topping
Finish & Garnish
Method
Eggplant & Marinade
- 1
Prepare and salt
Preheat oven to 425°F (220°C). Trim the stem ends off the eggplants and cut each lengthwise into 1/2- to 3/4-inch thick 'steaks' (about 3–4 slices per eggplant depending on size). Lay the slices on a tray, brush both sides lightly with 2 tablespoons olive oil, then season both sides with kosher salt and freshly ground pepper. Let rest 10 minutes while you prepare the glaze (this helps flavor penetrate).
- 2
Roast the eggplant
Arrange eggplant slices in a single layer on a parchment-lined baking sheet. Roast in the preheated oven for 18–22 minutes, flipping once halfway, until slices are tender and edges are golden brown. Remove from oven and brush lightly with remaining 2 tablespoons olive oil. Keep oven on for final glaze step.
Miso Glaze
- 3
Make the glaze
While eggplant roasts, whisk together white miso paste, rice vinegar, mirin, soy sauce, maple syrup (or honey), sesame oil, and 1 tablespoon water in a small bowl until smooth. Adjust consistency with another teaspoon of water if too thick; it should be spreadable but not runny.
- 4
Glaze and broil
When the eggplant slices are roasted and still hot, brush the top of each slice generously with the miso glaze. Place the glazed slices back on the baking sheet and slide under the broiler (or turn oven to high broil) for 2–3 minutes until the glaze becomes slightly caramelized and bubbling — watch closely to avoid burning. Remove from oven.
Tomato & Olive Topping
- 5
Make topping
While eggplant is finishing, combine halved cherry tomatoes, halved Kalamata olives, rinsed capers, 1 tablespoon extra-virgin olive oil, lemon zest, and 1 tablespoon lemon juice in a bowl. Season with 1/4 teaspoon freshly ground black pepper (do not add more salt initially because olives, capers, and feta are salty). Toss gently to combine.
- 6
Adjust seasoning
Taste the topping and add a pinch of salt only if needed. If the tomatoes are very acidic, add a small pinch of sugar (about 1/4 teaspoon) to balance.
Finish & Serve
- 7
Assemble
Place the glazed eggplant 'steaks' on a serving platter. Spoon the cherry tomato, olive, and caper mixture evenly over the top of each eggplant slice while the eggplant is still warm.
- 8
Garnish
Scatter the crumbled feta over the tomato-topped eggplant, sprinkle torn basil leaves and toasted sesame seeds (if using), and finish with a light dusting of red pepper flakes for heat if desired. Drizzle a tiny bit more extra-virgin olive oil or a squeeze of lemon juice over everything to brighten.
- 9
Serve
Serve warm or at room temperature as a main for 2–3 people or as part of a mezze spread. Leftovers keep refrigerated up to 2 days; bring to room temperature before serving.