Miso Glazed Eggplant Recipe
Roasted eggplant topped with miso glaze.
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Ingredients
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Eggplant
Miso Glaze
Garnish (optional)
Method
Prepare the Eggplant
Preheat the Oven
Preheat your oven to 425°F (220°C).
Slice the Eggplant
Cut the eggplants in half lengthwise. Score the flesh in a criss-cross pattern without cutting through the skin.
Brush with Olive Oil
Drizzle the cut sides of the eggplant with olive oil, ensuring they are evenly coated.
Make the Miso Glaze
Combine Ingredients
In a small bowl, whisk together miso paste, maple syrup, soy sauce, sesame oil, rice vinegar, minced garlic, grated ginger, and water until smooth.
Roast the Eggplant
Bake the Eggplant
Place the eggplant halves cut side up on a baking sheet lined with parchment paper. Bake in the preheated oven for 20 minutes.
Add Miso Glaze
Remove the eggplant from the oven and brush the miso glaze generously over the roasted flesh.
Continue Baking
Return the eggplant to the oven and bake for an additional 10-15 minutes, or until the glaze is bubbly and slightly caramelized.
Garnish and Serve
Garnish
Sprinkle sesame seeds and chopped green onions on top of the miso glazed eggplant before serving.
Serve
Serve warm as a side dish or main course.