Brown Butter Miso Roasted Eggplant
Ingredients
Roasted Eggplant
-
1
medium
eggplant
-
2
tablespoons
grapeseed oil
-
1
tablespoon
soy sauce or tamari
Brown Butter Miso Sauce
-
4
tablespoons
unsalted butter
-
2
tablespoons
miso paste
-
2
tablespoons
sesame oil
-
1
tablespoon
rice vinegar
-
1
teaspoon
maple syrup
-
1
green onion
chopped
-
3
cloves
garlic (grated)
-
1
inch piece
ginger (grated)
-
½
teaspoon
crushed red pepper (optional)
Instructions
- Preheat the oven to 425°F.
- In a bowl, combine eggplant slices, grapeseed oil, and soy sauce until evenly coated.
- Spread the eggplant on a baking sheet and roast for 25 minutes until golden brown.
- While the eggplant is roasting, melt the butter in a small saucepan over medium heat.
- Cook the butter for about 3 minutes, whisking occasionally, until it turns golden brown and has a nutty aroma.
- Remove the butter from heat and whisk in the miso paste until smooth.
- Stir in sesame oil, rice vinegar, maple syrup, green onion, garlic, ginger, and crushed red pepper if using.
- Transfer the roasted eggplant to a serving dish and drizzle with the miso sauce.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
5g
Sodium
500mg
Cholesterol
20mg
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