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MISO GLAZED EGGPLANT
13

MISO GLAZED EGGPLANT

NUTRITION
HEALTHY RECIPES
Oct 28, 2024

MISO GLAZED EGGPLANT

Miso Glazed Eggplant is a divine dish inspired by the land of the Rising, where the roast eggplant is tender to an appealing caramelised end. Meanwhile, a luscious, savoury glaze created through the combination of miso paste, honey, sesame oil, and rice vinegar perfectly tops it, completing everything with the garlicky umami of flavours coupled with the enjoyable crunching of sesame seeds. This is quite a simple dish to make but full of bold flavours. It is perfect for someone looking for a quick meal that tastes gourmet. It is perfect for people looking for a healthy option, plant-based.

RECIPE CATEGORY

Lunch, Dinner, Snack, Entrée, Appetisers, Side

SERVING SIZE

1

CUISINE

Japanese, Asian

PREPARATION / TECHNIQUES

Bake, Broil, Roast, Quick & Easy

OCCASION / HOLIDAY

Weeknight Dinner, Casual Lunch, Entertaining, Vegan-Friendly Meals, Healthy Eating

SPECIAL CONSIDERATION / DIETARY CONCERNS

Vegan, Dairy-Free, Gluten-Free, Low Cholesterol, Low Fat

DISH TYPE

Appetiser, Side, Entrée

INGREDIENTS OF MISO GLAZED EGGPLANT

  • 1/2 medium eggplant, sliced lengthwise
  • 1 tbsp miso paste
  • 1 tsp honey
  • 1/2 tsp sesame oil
  • 1/4 tsp rice vinegar
  • One clove of garlic, minced
  • Sesame seeds (for garnish)

FULL NUTRITIONAL INFORMATION (PER SERVING)

  • Calories: 150
  • Protein: 3g
  • Fat: 7g
  • Carbohydrates: 20g
  • Fibre: 4g
  • Sodium: 320mg

PREPARATION OF MISO GLAZED EGGPLANT

  • Preheat the oven: Heat the oven to 390°F or 200°C.
  • Prepare the glaze: Mix miso paste and honey, sesame oil, rice vinegar, and minced garlic in a small bowl.
  • Prepare the eggplant: Place half of the eggplant on a baking sheet lined with parchment paper. Using a knife, scratch some crisscross lines on the flesh without piercing the skin.
  • Apply the glaze: Brush the cut sides of the eggplant with the miso glaze. Make sure the glaze gets into the scored areas.
  • Roast the eggplant: Place in a preheated oven for 25-30 min or until tender and caramelised.
  • Broil (optional): For extra caramelisation, brown the oven at the end for the last 3-5 minutes of cooking, observing closely in case of burning spots on the eggplant.
  • Serve: Take out of the oven and sprinkle sesame seeds on top. Serve hot over rice as a side or as a salad.

PREP TIME

5 minutes

COOKING TIME

25-30 minutes

TIPS

  • White or yellow miso can be used for a more neutral flavour.
  • If you like it more sweet, add a little more honey.
  • Scoring the eggplant helps the glaze penetrate deeper for better flavour.

VARIATIONS

  • Just sprinkle some chilli flakes in the glaze for that added kick.
  • Use maple syrup instead of honey in this vegetarian recipe.
  • Add grated ginger, giving it the much-needed lift.

PREPPING AND STORAGE

  • Fridge: Let the leftovers cool and store them airtight in the fridge for up to 3 days. Then simply reheat in the oven or on the stovetop when warmed.
  • Freezing: Not recommended since the texture will be a mushy paste when thawed. Best served fresh.

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