Miso Glazed Eggplant with Lemon, Celery Salad, Thai Basil, and Spiced Peanuts

Miso Marinated Eggplant with Lemon Aioli, Celery Salad, and Spiced peanuts

Paired with 2020 Cabernet Sauvignon

(4 servings)

Hint: make the miso glaze, aioli, and peanuts ahead of time to make it a quick recipe to serve.

Miso Glaze

  • ⅓ c miso

  • ⅓ c brown sugar

  • 3 T mirin

  • 2 T white soy

  • ¼ c rice vinegar

Place all ingredients in a small saucepan and stir over medium heat until sugar and miso have dissolved. Turn the heat up and bring the mixture to a boil. Turn the heat back down to medium and allow to cook for another 10 minutes, stirring often. Remove from heat and allow to cool.

Lemon Aioli

  • ½ c mayonnaise

  • 1 t grated lemon zest

  • 2 T fresh lemon juice

  • 1 t dijon mustard

  • 1 t garlic powder

  • Salt

Mix all ingredients in a small bowl with a whisk or fork. Add salt and pepper to taste. Refrigerate until ready to serve.

Spiced Peanuts

  • 1 c raw peanuts

  • 2 t vegetable oil

  • 1 T lemon juice

  • ½ t salt

  • 1 t sugar

  • 1 t chili powder

  • 1 t garlic powder

Preheat the oven to 300° Fahrenheit. Toss all peanuts with oil, lemon, salt, and sugar and spread on a parchment-lined baking sheet. Bake for 30-40 minutes stirring 3 to 4 times until nuts are golden brown. Immediately toss with the garlic powder and chili powder. Once cooled, rough chop with a knife or pulse a few times in a food processor.


  • 1 large eggplant (or 2 medium)

  • Salt

  • Olive oil

Cut the stem and bottom off of the eggplant. Cut in half vertically, and cut each half in half again vertically. You should end up with four equal-sized spears.

Cover the white areas of the eggplant generously with salt and place them in a colander in the sink or on a sheet tray with a rack. Allow them to sit for at least one hour to release their juices.

Place the eggplant between paper towels and lightly press them to remove any additional liquid. You can also brush off excess salt with a paper towel. Set aside until ready to serve.

Celery Salad

  • 3 stalks celery, sliced thin on a bias

  • ½ small sweet onion, sliced thin with the grain

  • ¼ c Thai basil, roughly chopped

  • 1 T olive oil

  • 2 t rice wine vinegar

  • Salt to taste

Mix all ingredients in a medium bowl and season with salt. Place in the refrigerator until ready to use.

To Plate:

Heat a saute pan over medium-high heat. Lightly drizzle with vegetable oil to create a thin even layer across the pan. Once hot, place your eggplant in the pan, skin side down. Allow the skin to crisp for a few minutes before turning to the flesh side. Brown both sides until golden brown. Spoon about a tablespoon of the miso glaze into the pan and stir the eggplant to coat it entirely. Turn the heat to medium-low and turn the eggplants to allow them to caramelize on all sides. Quickly remove the pan and turn off the heat so the glaze doesn’t burn.

Spread a few spoonfuls of aioli on the plate. Place the eggplant on top. Spread the salad over the top of the eggplant and sprinkle with the peanuts. Open a bottle of HFE 2020 Cabernet Sauvignon and enjoy!

2020 HFE CS