Description

Miso Eggplant is a scrumptious dish that beautifully marries the creamy texture of roasted eggplant with a savory, umami-rich miso glaze. This easy-to-make recipe transforms simple ingredients into an irresistible culinary experience, perfect for potlucks, family gatherings, or cozy dinners. Each bite bursts with a sweet-savory flavor that will leave everyone craving more. Elevate your dining table with this vibrant and delicious Miso Eggplant!

Ingredients

Scale

1 medium eggplant (300g)
3 tbsp miso paste (white or red)
2 tbsp low-sodium soy sauce
1 tbsp honey or maple syrup
1 tbsp sesame oil
For garnish: 2 tbsp chopped green onions, 1 tbsp toasted sesame seeds

Instructions

Preheat your oven to 400°F (200°C).
Slice the eggplant into half-inch thick rounds and sprinkle with salt. Let sit for 15 minutes to draw out moisture.
In a bowl, mix together miso paste, soy sauce, honey or maple syrup, and sesame oil until smooth.
Pat the eggplant slices dry and arrange them on a baking sheet lined with parchment paper. Brush each slice generously with the miso sauce on both sides.
Roast in the preheated oven for about 20-25 minutes, flipping halfway through until golden brown and tender.
Transfer to a serving platter and garnish with chopped green onions and toasted sesame seeds.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Side Dish/Vegetarian
Method: Baking
Cuisine: Asian

Nutrition

Serving Size: 1/4 of prepared dish (approximately 150g)
Calories: 150
Sugar: 6g
Sodium: 500mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 6g
Protein: 5g
Cholesterol: 0mg

Keywords: Experiment with different types of miso for varied flavor profiles; white is sweeter while red is more intense. Add garlic or ginger to the glaze for an extra kick. Store leftovers in an airtight container in the fridge for up to three days; reheat gently in a skillet.