Miso + Maple Glazed Eggplant with Yogurt and Fresh Herbs 


  • 1/2 cup maple syrup 
  • 1/2 cup of white miso paste 
  • 1 1/2 inch knob if ginger peeled and roughly chopped
  • 1 tablespoons of sesame oil 
  • 1 clove of garlic
  • 2 large eggplants 
  • 3 tablespoons olive oil 
  • Toasted sesame seeds 
  • 1 bunch cilantro
  • 1 bunch mint
  • 3 green onions finely sliced
  • 1 cup of Greek yoghurt 


Place maple syrup, miso, ginger, sesame oil and garlic into the CRUX blender and process till smoot  

Slice the eggplants in half, lengthwise. Then score the inside flesh of each half with a knife in a criss-cross pattern approximately 1/3 inch deep. 

Heat a pan over medium high heat and add enough oil to coat the bottom. Place eggplant halves in the pan scored side down. Cook for a few minutes until the eggplant begins to brown. 

Flip the eggplant over and cook with a lid over the pan for 3-4 minutes or until the eggplant is cooked through, and the inside flesh is tender .

Take your eggplant halves out of the pan and place onto a foil lined baking sheet with the skin side down. Brush each eggplant half generously with the miso glaze. 

Place into the oven and broil for 4 minutes. The glaze on top should start to bubble and brown. 

Remove form oven and sprinkle with sesame seeds. 

Serve eggplant on top of yoghurt and scatter with fresh mint and cilantro.