Description
Miso Eggplant is a deliciously satisfying dish that marries the rich umami of miso with the naturally sweet and tender texture of eggplant. This simple yet elegant recipe features eggplant slices coated in a glossy miso glaze, roasted to perfection for a delightful balance of flavors. Perfect as a side or main dish, Miso Eggplant will impress your family and friends at any gathering.
Ingredients
Scale
- 2 medium eggplants (about 1 lb)
- 3 tbsp white or yellow miso paste
- 2 tbsp maple syrup
- 2 tbsp toasted sesame oil
- 3 cloves garlic, minced
- 1 tbsp rice vinegar
- 2 green onions, thinly sliced (for garnish)
Instructions
- Slice eggplants into 1-inch rounds and sprinkle salt over them. Let them sit on paper towels for 30 minutes to draw out moisture.
- In a bowl, whisk together miso paste, maple syrup, sesame oil, minced garlic, and rice vinegar until smooth.
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Pat the eggplant slices dry and brush each slice generously with the miso glaze.
- Arrange the coated eggplant on the baking sheet in a single layer and bake for 25-30 minutes, flipping halfway through until golden brown and tender.
- Sprinkle sliced green onions on top before serving warm alongside rice or as an appetizer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side/Main
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 164
- Sugar: 7g
- Sodium: 727mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg