Description
Welcome to Forkful Heaven! Try this simple and incredibly flavorful Miso Glazed Eggplant recipe. It brings wonderful Japanese-style plant-based taste right to your table. You will love how easily these eggplant pieces bake up to a sweet and savory perfection.
Ingredients
Scale
- 2 medium eggplants
- 3 tablespoons white miso paste
- 2 tablespoons mirin
- 1 tablespoon soy sauce
- 1 tablespoon sake (or water)
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- Sesame seeds, for garnish (optional)
- Scallions, thinly sliced, for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut the eggplants in half lengthwise. Score the flesh in a crosshatch pattern without cutting through the skin.
- In a small bowl, whisk together the miso paste, mirin, soy sauce, sake, sugar, and sesame oil to create the glaze.
- Brush half of the miso glaze mixture evenly over the cut surfaces of the eggplant halves.
- Place the eggplant, cut-side up, on the prepared baking sheet.
- Bake for 15 minutes.
- Remove from the oven and brush the remaining glaze over the eggplant.
- Return to the oven and bake for another 10-15 minutes, or until the eggplant is tender and the glaze is caramelized and bubbling. Watch carefully to prevent burning.
- Remove from the oven. Garnish with sesame seeds and sliced scallions before serving. Enjoy this taste of Japan!
Notes
- You can substitute eggplant with zucchini if you prefer a slightly different texture.
- If you do not have sake, water works well as a substitute in the glaze.
- For an extra layer of flavor, you can briefly broil the eggplant for the last minute, watching constantly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1/2 eggplant
- Calories: Approx. 150
- Sugar: Approx. 8g
- Sodium: Approx. 500mg
- Fat: Approx. 6g
- Saturated Fat: Approx. 1g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: Approx. 22g
- Fiber: Approx. 6g
- Protein: Approx. 4g
- Cholesterol: 0mg