Miso-Balsamic Japanese Eggplant with Sausage & Burrata over Lupin Polenta (25-Minute Fusion Dinner)

Amy Granger
Nov 7
3 min read

Grilled eggplant, sausage, and creamy cheese on polenta, garnished with fresh herbs on a blue plate.

The Farmers Market Find That Started It All

Sunday morning at our local farm market, I spotted a pile of slender Japanese eggplants so glossy they looked lacquered. One gentle squeeze told me everything I needed to know: firm, seedless, and ready to soak up flavor. I grabbed six without hesitation.

On the drive home, I did a quick scroll for inspiration and landed on a simple roasted Japanese eggplant recipe from MasterClass (link here) — miso-glazed, twenty minutes in the oven, perfect base material. But I wanted a meal, not a side. Cue: my spicy Mediterranean pantry raid.

The Fusion Twist: When Sicily Met Tokyo

I kept the miso backbone but swapped soy for oil-packed anchovy, rice vinegar for aged balsamic, and added a drizzle of honey to round it out. The result? A sticky, umami-rich glaze that caramelizes like a dream.

Then came the freezer dive. I unearthed a pack of Argentinian-style Bombon sausages — spicy, juicy, perfect. I thawed them overnight, sliced them into golf-ball–sized chunks (no rolling required), and roasted them right alongside the eggplant. They crisp up beautifully and soak in that miso-balsamic magic.

For the final flourish, I tore over some creamy burrata so it melted right into the crevices, then added basil and sesame seeds for crunch.

The High-Protein Base: Lupin Polenta

Regular polenta = carb coma.

Lupin bean flake polenta = 26g protein, 6g net carbs per serving. Tastes like corn but keeps you full for hours. I cook it in 30% bone broth, 70% water for extra depth.

Print Recipe

Miso-Balsamic Japanese Eggplant with Sausage & Burrata over Lupin Polenta

Serves 4 | 25 minutes total

Equipment

As an Amazon Associate, I may earn from qualifying purchases. I only recommend products I use and love in my own kitchen. (this kit comes with a funnel, labels, and twine)

Large Sheet Pan (or roasting pan)
Small glass Mixing Bowl (for glaze)
Whisk or fork
Silicone brush (for glazing)
Chef’s knife and cutting board
Saucepan (for polenta)
Wooden spoon or whisk (for stirring polenta)
Measuring cups and spoons
Shallow serving bowls (for plating)

Ingredients

Eggplant & Sausage

3 Japanese eggplants, halved lengthwise
4 Tbsp extra-virgin olive oil
1 ½ Tbsp white miso
2 Tbsp aged balsamic vinegar
1 anchovy fillet, minced
2 garlic cloves, grated
1 tsp grated ginger
1 tsp honey (optional)
8 oz spicy sausage, cut into 1-inch chunks
1 ball burrata, torn
Sesame seeds, scallions, and fresh basil for garnish

Lupin Polenta

1 1/4 cup lupin flakes
2 cups liquid (1 ½ cups bone broth + ½ cup water)
2 Tbsp butter
Salt & pepper to taste

Method

Preheat oven to 375°F and line a sheet pan.
Score the eggplant flesh in a deep crosshatch pattern and place cut-side up.
Whisk together olive oil, miso, balsamic, anchovy, garlic, ginger, and honey. Brush half the glaze over the eggplants.
Nestle sausage chunks around the eggplant and drizzle with remaining glaze.
Roast 20 minutes, brushing midway, until the eggplant collapses and the sausage is crisp at the edges.
Meanwhile, bring bone broth and water to a boil. Whisk in lupin flour and cook 3–4 minutes until thick and creamy. Stir in butter and season to taste.
Spoon polenta into shallow bowls, top with roasted eggplant and sausage, tear burrata over top, and finish with a drizzle of sesame oil, sesame seeds, scallions, and basil.