Miso Glazed Eggplant
Roasted eggplant rounds with a savory, sweet and salty miso glaze. These are meltingly tender, smoky and go great on all your rice and noodle bowls or even just by themselves.
Yield: 4
Materials
- 2 medium eggplants
- green scallions, thinly sliced, for garnish
- sesame seeds, for garnish
- red chilies, thinly sliced or chopped (for garnish), optional
For the Glaze
- 2 tablespoons roasted sesame oil
- 2 tablespoons maple syrup
- 2 tablespoons mirin
- 2 tablespoons olive oil (or vegetable oil)
- 2 tablespoons red or white miso paste
- 1 tablespoon soy sauce or tamari
Instructions
- Preheat oven to 375°F (190°C). Combine all the ingredients for the glaze. Whisk well to combine. Set aside.
- Line a large baking sheet with parchment paper. Slice eggplant into 1 inch (2.5 cm) thick rounds. Make cross-hatch (a grid pattern) cuts into the top layer of each round. Do not cut all the way through. Lay slices in a single layer on baking sheet. Spoon glaze onto each round to cover. Reserve remaining glaze.
- Bake for 40 minutes or until soft and slightly charred.
- Serve glazed eggplant on rice bowls, with noodles or as a side by themselves. Garnish with sesame seeds, scallions and chili slices. Drizzle with extra glaze, if desired.
Notes
-leftover eggplant and glaze keeps for 3 days in an airtight container in the refrigerator.
-miso glaze is also great for proteins like tofu, tempeh, chicken or fish. Also great spooned or brushed onto hot, grilled vegetables.
-recipe adapted from Deliciously Ella, the app. Sold on the app store for iphone or ipad only.