Description
Delicious miso glazed eggplant brings out the natural sweetness of eggplant with a rich umami flavor, making it perfect as a side or main dish.
Ingredients
Scale
- 2 medium eggplants
- 3 tablespoons miso paste
- 2 tablespoons honey or maple syrup
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- Sesame seeds for garnish
- Sliced green onions for garnish
Instructions
- Preheat the oven to 400°F (200°C). Rinse and dry your eggplants, then cut them in half lengthwise and score the flesh in a diamond pattern.
- Combine the miso paste, honey or maple syrup, soy sauce, sesame oil, and rice vinegar in a medium-sized bowl. Stir until smooth.
- Brush the miso mixture generously over the cut sides of the eggplants and place them cut-side up on a baking sheet.
- Bake in the preheated oven for 25-30 minutes until tender and caramelized. Garnish with green onions before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven for the best texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 700mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg