Description
A flavor-packed dish where umami-rich miso meets the earthy sweetness of eggplant, perfect as a main course or side.
Ingredients
Scale
- 1 large Eggplant, sliced into ½ inch thick rounds
- 3 tablespoons Miso Paste (white or red)
- 1 tablespoon Maple Syrup (or agave syrup)
- 2 tablespoons Soy Sauce (low-sodium preferred)
- 1 tablespoon Sesame Oil
- 2 cloves Garlic, minced
- 1 tablespoon Fresh Ginger, grated
- 2 tablespoons Green Onions, chopped (for garnish)
Instructions
- Preheat the oven to 425°F (220°C).
- Slice the eggplant into ½ inch thick rounds and optionally salt for 10 minutes, then rinse and pat dry.
- In a small bowl, whisk together miso paste, maple syrup, soy sauce, sesame oil, garlic, and ginger until smooth.
- Arrange the eggplant slices on a baking sheet lined with parchment paper and brush each side with the miso glaze.
- Roast the eggplant in the oven for 20-25 minutes, flipping halfway through.
- Garnish with chopped green onions and serve hot.
Notes
For a vegan option, substitute maple syrup with agave syrup. Always preheat the oven for proper caramelization.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: Roasting
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 9g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: miso glazed eggplant, vegan recipe, plant-based meal, healthy dinner
