Description
This Miso Eggplant recipe combines tender eggplant with a flavorful miso glaze for a delicious and easy side dish that’s perfect for any meal.
Ingredients
Scale
Eggplant:
- 2 medium eggplants
- 1 teaspoon kosher salt
- 1–2 Tablespoons avocado oil or other high heat oil
Miso Glaze:
- 2 Tablespoons white miso paste
- 2 Tablespoons rice vinegar
- 1 Tablespoon sesame oil
- 1 Tablespoon brown sugar
- 1/2 teaspoon crushed red pepper
Garnish:
- sliced green onions and sesame seed for garnish
Instructions
- Preheat your broiler: with a rack in the bottom ⅓. Line a baking sheet with aluminum foil and set aside.
- Cut and prep eggplant: Cut each eggplant in half lengthwise. Use the tip of your knife to gently cut a cross-hatch pattern, about ¼ to ½ inch deep. Sear for 3 minutes. Flip and cover with a lid. Turn the heat down slightly and steam the eggplant for 4 minutes.
- Mix miso glaze: While the eggplant is cooking, mix together the miso glaze ingredients.
- Broil eggplant: Flip the eggplant over and transfer to the prepared baking sheet. Brush liberally with the miso glaze. Broil for 4 to 5 minutes until the top is golden brown and bubbly.
- Garnish and serve: Garnish with sliced green onions and sesame seeds, and serve immediately.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 8g
- Sodium: 850mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
