Miso Roasted Eggplant with Quinoa, Bok Choy & Pomegranate Seeds


Photo by Carlson’s Landing

Here are a few of our favorite ingredients all in one recipe. Impress your friends with this exciting eggplant dish…

By JP Dillon, Executive Chef, Carlson’s Landing


¼ C Dark Molasses

1/8 C Corn Syrup

1 C White Miso paste

¼ C Soy Sauce

¼ C Agave

2 Tablespoons Honey

¼ C water

1 Tablespoon + a little extra Confit Garlic Paste

2 Japanese Eggplant

8 Baby Bok Choy

2 C Red Quinoa

4 T Pomegranate seeds

5 C Vegetable Stock


Miso Glaze:

  • In large metal bowl, whisk together molasses, corn syrup, miso paste, soy, agave, honey, water and roasted garlic paste

Bok Choy:

  • Thoroughly wash.
  • Set a medium size pot of water to a boil and blanch Bok choy until color brightens and it slightly cooks.
  • Shock in an ice bath
  • Cut in half and take out the root
  • Brush with roasted garlic paste and salt and bake with 1 Tablespoon vegetable stock until warm.
  • Remove from oven and hold warm to serve.


  • Toast quinoa seeds in a dry pan until lightly golden brown.
  • Bring 4 cups of Vegetable stock to a boil with 2 T salt.
  • Cook toasted quinoa until soft, 10-15 minutes.
  • Strain out excess water and cool completely.


Read about Carlson’s Landing here.