Black Garlic and Miso Japanese Eggplant

Delightful Japanese Eggplant with Black Garlic Miso and topped with Furikake.

Black Garlic and Miso Japanese Eggplant

Japanese Eggplant
Paired with 2019 Pinot Noir

This great side dish goes will with all Japanese inspired dishes! We love how the black garlic miso brings out all the warming umami and earthy notes of our Pinot Noir. Eat this on its own or with a full warm bowl of Ramen!



2 Japanese eggplants, sliced on bias and cut 1/3 of an inch thick
As needed olive oil
Salt and pepper
Garnishes Furikake, blanched snap peas and flower petals

Black Garlic Miso

Yields about a pint
100 grams Kalamata olives, pitted
100 grams Black Garlic
5 grams espresso powder
100 milliliters water
60 grams Molasses
50 grams Honey
60 grams white miso
Zest from 2 lemons
10 each cardamom pods, toasted and ground
2 grams fennel seed, toasted and ground


Preheat oven to  375°.

Line a sheet tray with parchment paper. In a large bowl toss the eggplant with oil and season with salt and pepper. Lay eggplant on sheet tray and back for 12 to 15 minutes or until tender.

Combine all the above in a blender and blend until smooth. If needed add a little more water to assist in blending.

Chef Caldwells Note:

What makes Japanese Eggplant different?

Japanese eggplants offer a sweeter, more tender, and more delicate taste than standard American eggplants. They are usually smaller and longer as well.

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Courtesy of Mark Caldwell, Executive Chef Davis Estates