Miso Eggplant
Ingredients
The eggplant
-
2
medium
globe eggplants (or several Japanese eggplants)
The miso glaze
-
2
tablespoons
white miso
-
2
tablespoons
mirin
-
1
tablespoon
maple syrup
-
1
teaspoon
toasted sesame oil
Optional garnishes
-
to taste
green onions
-
to taste
fresh cilantro
-
to taste
red pepper flakes
-
to taste
sesame seeds or furikake
Instructions
- Preheat the oven to 425°F.
- Cut the eggplants in half and score the flesh in a crisscross pattern, about ½-inch deep.
- Brush the eggplants with olive oil, sprinkle with salt and pepper, and place them flesh side down on a parchment-lined baking sheet.
- Bake until tender; globe eggplants will take 25-30 minutes, while Japanese eggplants will take about 15 minutes.
- While the eggplants bake, whisk together the miso sauce ingredients.
- Once the eggplants are tender, flip them over and baste them liberally with the miso sauce.
- Broil in the oven for 2-5 minutes until slightly charred on the edges, keeping a close eye to prevent burning.
- Garnish with green onions, cilantro, red pepper flakes, and sesame seeds before serving.
Nutrition Facts (estimated)
Servings
4 servings
Calories
127
Total fat
2.2g
Total carbohydrates
25.4g
Total protein
3.7g
Sodium
51.5mg
Cholesterol
0mg
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