Description
Tender roasted eggplant halves brushed with a sweet and savory miso glaze, caramelized until golden and finished with green onions and sesame seeds. This flavorful plant-based dish is rich in umami, perfectly balanced, and surprisingly easy to make.
Ingredients
Scale
- 2 medium eggplants, halved lengthwise
- 3 tablespoons white miso paste
- 1 tablespoon soy sauce
- 2 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 tablespoons green onions, finely chopped
- 1 tablespoon sesame seeds
Instructions
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together white miso paste, soy sauce, maple syrup, rice vinegar, and sesame oil until smooth.
- Place eggplant halves cut side up on the prepared baking sheet and lightly score the flesh in a crisscross pattern.
- Brush the miso glaze generously over the scored surface of each eggplant half.
- Roast for 25 minutes, or until the eggplant is tender and the glaze is caramelized and slightly golden.
- Remove from oven and sprinkle with chopped green onions and sesame seeds.
- Serve warm and enjoy.
Notes
- For deeper flavor, brush a second thin layer of glaze halfway through roasting.
- For extra caramelization, broil for the last 2 minutes while watching carefully.
- Let the eggplant rest for 5 minutes before serving for best texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 eggplant half
- Calories: 180
- Sugar: 9g
- Sodium: 520mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg