Miso-Glazed Eggplant
Tender roasted eggplant slices glazed with sweet miso, soy, and ginger. A sophisticated Japanese-inspired side or light main that's naturally vegan and umami-rich.
Prep: 10 min
Cook: 20 min
Servings: 4
Ingredients
- 1 large eggplant sliced lengthwise 0.5-inch thick
- 3 tbsp miso paste
- 2 tbsp soy sauce
- 2 tbsp honey or sugar
- 1 tbsp rice vinegar
- 1 tbsp fresh ginger minced
- 2 cloves garlic minced
- 1 tbsp sesame oil
- 2 tbsp vegetable oil for brushing
- 1 tbsp sesame seeds white and black
- 2 pieces green onions sliced
Instructions
- Preheat oven to 400°F. Cut eggplant lengthwise into 0.5-inch thick slices. Brush both sides lightly with vegetable oil and arrange on a baking sheet.
- Roast for 15-18 minutes until the eggplant is tender and lightly golden. You're looking for it to be soft inside with a slight caramelization on the edges.
- While eggplant roasts, make the miso glaze. In a small bowl, whisk together miso paste, soy sauce, honey, rice vinegar, minced ginger, minced garlic, and sesame oil.
- When eggplant is done roasting, remove from oven and brush generously with the miso glaze on both sides.
- Return to oven for another 3-5 minutes to caramelize the glaze. The glaze should turn sticky and glossy.
- Transfer eggplant to a serving plate. Sprinkle with sesame seeds and sliced green onions. Serve warm or at room temperature. This is excellent as a side dish or light main served with rice.