Description
Roasted eggplant with a savory-sweet miso glaze that delivers umami-forward flavor and a plush texture, perfect for weeknight dinners or special gatherings.
Ingredients
Scale
- 2 medium eggplants
- 3 tablespoons miso paste (white or yellow)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 1 teaspoon minced garlic
- 1 tablespoon sesame seeds for garnish
- 2 tablespoons chopped green onions for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the eggplants in half lengthwise and score the flesh in a diamond pattern without cutting through the skin.
- In a bowl, mix miso paste, soy sauce, sesame oil, honey (or maple syrup), rice vinegar, grated ginger, and minced garlic to create the glaze. Stir until smooth.
- Brush the glaze generously over the cut sides of the eggplants, reserving a tablespoon of glaze for finishing.
- Place the eggplants on a baking sheet, cut side up, and roast for about 25–30 minutes until tender and caramelized. Broil for 1–2 minutes at the end for deeper color.
- Remove from the oven and sprinkle with sesame seeds and chopped green onions before serving.
Notes
For a vegan version, use maple syrup and ensure miso is plant-based. Can be paired with steamed rice, grilled fish, or as a part of a grain bowl.
- Prep Time: 10
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 10g
- Sodium: 965mg
- Fat: 5.7g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18.8g
- Fiber: 4.2g
- Protein: 3.8g
- Cholesterol: 0mg