Teresa's Recipes
Miso Glazed Eggplant
Indulge in the delightful flavors of this Miso Glazed Eggplant, where tender roasted Japanese eggplant slices are enveloped in a rich, sweet-savory miso glaze. This dish not only offers a beautiful presentation with its glossy finish but also showcases the umami depth of miso, a staple in Japanese cuisine. Perfect as a side dish or a standalone vegetarian delight, this recipe brings a taste of Japan right to your table, celebrating the harmonious balance of flavors that characterize traditional Japanese cooking.
Ingredients
- 2, sliced into 1/2-inch thick rounds Japanese eggplant
- 3 tablespoons Miso paste
- 2 tablespoons Soy sauce
- 1 tablespoon Honey
- 1 tablespoon Rice vinegar
- 2 cloves, minced Garlic
- 1 tablespoon, grated Fresh ginger
- 1 tablespoon Sesame oil
- 2, thinly sliced (for garnish) Green onions
- 1 tablespoon (for garnish) Toasted sesame seeds
Dietary Notes
- Servings: 4
- Dish Type: Side Dish
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Calories: 120
- Fat: 5g
- Carbs: 17g
- Protein: 4g
- Sodium: 600mg
- Sugar: 5g
Instructions
- Preheat the oven to 400°F (200°C).
- In a small bowl, whisk together the miso paste, soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil until smooth. This is your miso glaze.
- Place the sliced eggplant on a baking sheet lined with parchment paper, ensuring they are arranged in a single layer.
- Generously brush the miso glaze onto both sides of the eggplant slices, ensuring each piece is well-coated.
- Roast in the preheated oven for 20-25 minutes, flipping halfway through, or until the eggplant is tender and the glaze is caramelized.
- Remove from the oven and garnish with sliced green onions and toasted sesame seeds before serving.
Tips
- For an added kick, drizzle some chili oil over the eggplant before serving.
- If you prefer a vegan option, substitute honey with maple syrup or agave nectar.
- Feel free to experiment with other vegetables like zucchini or bell peppers using the same glaze.