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    Eggplant with miso and BiGG Wasabi Seaweed

    September 08, 2022 2 min read

    Eggplant with miso and BiGG Wasabi Seaweed

    Create a mouth-watering dish with this easy recipe featuring BiGG Wasabi Seaweed.

    The combination of pan-fried eggplant and assorted mushrooms with a sweet and savoury miso glaze is the perfect addition to creamy ricotta spread on toasted Turkish bread. Follow these simple steps for a delicious meal that's both flavourful and healthy.



    50g smooth ricotta cheese

    1 medium eggplant, sliced into rounds

    150g mixed mushrooms, sliced

    2 slices of Turkish bread

    BiGG Wasabi Seaweed, for garnishing

    Miso Glaze:

    2 tsp miso paste

    1 tsp soy sauce

    1 tsp mirin

    1 tsp sake

    1 tsp apple cider vinegar

    2 tsp honey

    1 tsp sesame oil

    1 clove of garlic, grated

    1 inch of fresh ginger, grated



    Preheat your oven's grill setting to high.

    In a pan, heat some oil over medium-high heat. Add the sliced mushrooms and cook for about 5-7 minutes, or until tender and browned. Set aside.


    In the same pan, pan fry the eggplant slices for about 4-5 minutes on each side, or until golden brown and tender.


    In a separate bowl, whisk together all the ingredients for the miso glaze.

    Using a brush, generously brush the glaze over the eggplant slices.

    Place the glazed eggplant on a baking sheet and place it under the grill. Grill for about 3-5 minutes, or until the glaze is caramelized.

    Toast the Turkish bread until crispy and spread a generous amount of ricotta cheese on each slice.

    Arrange the grilled eggplant and mushrooms on top of the ricotta-topped bread.

    Sprinkle a generous amount of BiGG Wasabi Seaweed on top and serve immediately. Enjoy!


    I highly recommend making this dish for a fancy brunch that is sure to impress, if you do end up making this dish

    Please tag me on Instagram @biggseasoning, enjoy! - Anthony, Chef and founder of BiGG Seasoning