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Savor the rich flavors of Miso Glazed Eggplant. This dish transforms tender eggplant with a sweet and savory miso glaze. It’s easy to prepare and a great addition to any meal.
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Serving and Pairing Suggestions
Serve Miso Glazed Eggplant warm, drizzled with additional miso glaze and topped with sesame seeds and sliced green onions for a beautiful presentation.
This dish pairs wonderfully with steamed rice or quinoa and can be enjoyed alongside grilled meats like Grilled Strip Steaks with Miso-Truffle Butter or Bourbon and Vanilla-Brined Pork Chops. For a complete meal, consider adding a side of Cilantro Lime Rice.
Tips and Notes
- Eggplant: Use Japanese or Chinese eggplants for the best texture. Slice them into halves or quarters.
- Miso Glaze: Mix miso paste with soy sauce, honey, and sesame oil. Adjust sweetness to your liking.
- Cooking Method: Preheat the oven to 400°F (200°C). Place eggplant cut side up on a baking sheet. Roast for about 20-25 minutes, brushing with glaze halfway through.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Enjoy the savory experience of Miso Glazed Eggplant as a standout dish in your culinary repertoire!
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Miso Glazed Eggplant
Miso Glazed Eggplant is a delectable dish where tender eggplant slices are brushed with a rich, savory miso glaze and roasted to perfection. This recipe combines the umami flavors of miso with the natural sweetness of eggplant, offering a healthy and flavorful addition to your meal repertoire. Perfect as a side dish or a vegetarian main course, this dish is both easy to prepare and incredibly satisfying, showcasing the wonderful flavors of Asian cuisine.
Equipment
- 1 Baking sheet
- 1 Mixing bowl
- 1 Brush
- 1 Knife
- 1 Cutting board
Ingredients
- 2 medium eggplants - cut in half lengthwise
- 1/4 cup white miso paste - for a smoother glaze
- 2 tablespoons rice vinegar - adds brightness
- 2 tablespoons maple syrup - or honey for non-vegans
- 1 tablespoon sesame oil - adds rich flavor
- 1 tablespoon soy sauce - for saltiness
- 1 teaspoon minced garlic - optional for an extra kick
- 1 teaspoon grated ginger - for flavor depth
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the miso paste, rice vinegar, maple syrup, sesame oil, soy sauce, minced garlic, and grated ginger. Whisk until smooth.
- Using a knife, make a few diagonal slashes on the cut side of the eggplant to help the glaze soak in.
- Brush the miso glaze generously over the cut sides of the eggplant.
- Place the glazed eggplant halves on the prepared baking sheet, cut side up, and roast in the preheated oven for about 25 minutes, until tender and caramelized.
- Serve warm, garnished with sesame seeds or scallions if desired.
Notes
For a little extra crunch, you can sprinkle sesame seeds on top before serving.
Try swapping out the eggplant for zucchini or portobello mushrooms for a different take on this recipe.
To enhance the flavor, consider marinating the eggplant in the miso mixture for an hour before cooking.
Nutrition
Serving: 1piece (about 150g)Calories: 180kcalCarbohydrates: 24gProtein: 5gFat: 9gSaturated Fat: 1gSodium: 550mgFiber: 6gSugar: 6g
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