Description
A quick yet satisfying dish that showcases creamy eggplant coated in a rich, umami-packed miso glaze.
Ingredients
Scale
- 2 medium aubergines (eggplants)
- 2 tbsp miso paste
- 1 tbsp olive oil
- 1 tbsp maple syrup
- 1 tbsp soy sauce or tamari
Instructions
- Preheat the oven to 400°F (205°C).
- Cut the aubergines in half lengthwise and slice criss-crosses in their flesh, about ½ an inch deep.
- Place the halved aubergines on a baking sheet and bake for 20 minutes.
- While they bake, prepare the miso glaze by combining miso paste, olive oil, maple syrup, and soy sauce in a small bowl.
- Once the aubergines are ready, remove them from the oven and coat them generously with the miso glaze using a pastry brush.
- Return them to the oven for another 10-15 minutes until golden and soft.
- Serve immediately and enjoy!
Notes
Use firm eggplants for better texture. Adjust sweetness by varying the amount of maple syrup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 6g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 9g
- Protein: 6g
- Cholesterol: 0mg