Miso Glazed Eggplant
Miso Glazed Eggplant is a delightful fusion of flavors that transforms simple eggplant into a showstopper. This dish features tender, caramelized eggplant slices coated in a rich miso glaze, offering a perfect blend of savory and sweet. Ideal for impressing guests or elevating weeknight dinners, Miso Glazed Eggplant is not only delicious but also versatile, easily adapting to various dietary needs. With its stunning presentation and irresistible aroma, this recipe promises to become a favorite at any table.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Japanese
Ingredients
- 2 medium eggplants (approx. 500g)
- 3 tbsp white miso paste
- 2 tbsp honey or maple syrup
- 1 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
- 2 tbsp rice vinegar
- 2 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 2 green onions, sliced
Instructions
- Preheat your oven to 400°F (200°C). Slice the eggplants lengthwise into halves or quarters and sprinkle with salt. Let sit for 15 minutes to draw out moisture.
- In a bowl, whisk together miso paste, honey or maple syrup, soy sauce, sesame oil, rice vinegar, minced garlic, and grated ginger until smooth.
- Pat the eggplants dry with a paper towel and generously brush both sides with the miso glaze.
- Place the glazed eggplants cut side up on a lined baking sheet and bake for about 25 minutes until golden brown and caramelized.
- Sprinkle with sliced green onions before serving warm.
Nutrition
- Serving Size: 1/4 of dish (150g)
- Calories: 180
- Sugar: 8g
- Sodium: 490mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Feel free to customize by adding other vegetables like zucchini or bell peppers. For added crunch, top with sesame seeds or additional green onions. Leftovers can be stored in an airtight container for up to three days; reheat in the oven for best results.