Description
Miso Glazed Roasted Eggplant is a delicious and savory dish that combines the rich flavors of miso with the natural sweetness of roasted eggplant.
Ingredients
Scale
- 2 medium eggplants
- 3 tablespoons miso paste
- 2 tablespoons maple syrup
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1 tablespoon sesame seeds
- Chopped green onions for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the eggplants in half lengthwise and score the flesh in a diamond pattern.
- In a bowl, mix together the miso paste, maple syrup, soy sauce, sesame oil, and rice vinegar.
- Brush the miso mixture generously over the cut sides of the eggplants.
- Place the eggplants cut side up on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 25-30 minutes, or until the eggplants are tender and caramelized.
- Sprinkle with sesame seeds and chopped green onions before serving.
Notes
- For a spicier version, add a dash of chili paste to the miso mixture.
- Serve with rice or quinoa for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Japanese
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 150
- Sugar: 5g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Miso Glazed Roasted Eggplant, Vegan Eggplant Recipe, Japanese Cuisine