Description
A flavorful and comforting dish of roasted eggplant glazed with a sweet-savory miso sauce.
Ingredients
Scale
- 1 large eggplant, cut into 1-inch cubes
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup white miso paste
- 2 tablespoons mirin
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- Sesame seeds for garnish (optional)
- Chopped green onions for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the eggplant cubes in a large bowl with olive oil, salt, and pepper until evenly coated.
- Spread the coated cubes on a baking sheet lined with parchment paper in a single layer. Roast for approximately 20-25 minutes, flipping halfway through.
- Whisk together the miso paste, mirin, soy sauce, honey, grated ginger, and minced garlic in a small bowl until smooth.
- Brush the savory miso glaze generously over each cube of eggplant.
- Return the eggplant to the oven for another 5-7 minutes until the glaze is bubbly and caramelized.
- Garnish with sesame seeds and chopped green onions. Serve warm.
Notes
Be sure to use fresh and firm eggplant for the best texture. This dish is easy to customize with additional spices or vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 8g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg