Description
Miso eggplant is a delectable dish that combines tender roasted eggplant with a savory miso glaze, creating a mouthwatering explosion of umami flavor. This recipe is perfect for impressing guests or elevating your weeknight meals. Simple to prepare yet visually stunning, miso eggplant pairs beautifully with rice or noodles, making it an ideal choice for any occasion. Get ready to indulge in this flavorful adventure that will have everyone asking for seconds!
Ingredients
Scale
- 2 medium eggplants (about 1 lb total)
- 3 tbsp red or white miso paste
- 2 tbsp low-sodium soy sauce
- 1 tbsp brown sugar
- 2 tsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated ginger
- Green onions for garnish
- Cooked rice or noodles for serving (optional)
Instructions
- Preheat oven to 400°F (200°C). Slice eggplants lengthwise and sprinkle with salt; let sit for 20 minutes to draw out moisture.
- In a bowl, mix miso paste, soy sauce, brown sugar, sesame oil, garlic, and ginger until smooth.
- Pat eggplants dry and brush generously with the miso glaze.
- Place the coated eggplants cut-side up on a baking sheet lined with parchment paper and bake for 25-30 minutes until tender and caramelized.
- Drizzle remaining glaze over baked eggplants and garnish with chopped green onions before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1/4 of recipe (approximately 150g)
- Calories: 180
- Sugar: 6g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg