Description
Miso eggplant is a savory, umami-rich dish that transforms simple ingredients into a culinary delight. Roasted to perfection, the glossy exterior and creamy interior make every bite feel indulgent. This versatile dish can be served as a side or a main course, and its vibrant colors will impress at any gathering. Whether you’re hosting guests or enjoying a quiet night in, miso eggplant is sure to please!
Ingredients
Scale
- 2 medium eggplants (about 1 lb)
- 3 tbsp miso paste (white or yellow)
- 2 tbsp low-sodium soy sauce
- 2 tbsp toasted sesame oil
- 3 cloves garlic (minced)
- 2 green onions (sliced)
- 2 tbsp toasted sesame seeds
- Fresh cilantro or parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Slice the eggplants in half lengthwise and place them cut-side up on the baking sheet.
- In a bowl, whisk together miso paste, soy sauce, sesame oil, minced garlic, and a splash of water until smooth.
- Brush the miso glaze generously over each eggplant half.
- Roast for 25-30 minutes until tender and caramelized.
- Sprinkle with toasted sesame seeds and sliced green onions before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side/Main
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 390mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: For added variation, substitute eggplant with zucchini or mushrooms. Allow eggplants to sweat with salt before cooking for enhanced tenderness.