Side dishe for 4
Miso Glazed Eggplant
Eggplant halves roast with a sweet miso glaze until tender, then finish with sliced green onions.
$1.07per serving $
35 minstart to table
4servings
Ingredients
- 2 eggplants
- 1 tbsp sesame oil
- 2 1/2 tbsp miso paste
- 2 1/2 tsp mirin
- 2 tsp low-sodium soy sauce
- 1 tbsp honey or maple syrup
- 2 1/2 tsp rice wine vinegar
- 1 tbsp water
- sliced green onions (optional)
Steps
- Heat the oven to 425 F and line a baking sheet with cooking oil.
- Halve the eggplants lengthwise and score the cut sides in a crosshatch pattern.
- Whisk miso, mirin, soy sauce, honey, vinegar, water, and sesame oil in a bowl.
- Brush the glaze over the eggplant cut sides and place them on the baking sheet.
- Roast the eggplant cut side up for 22 minutes, until tender.
- Top the eggplant with sliced green onions and serve hot.
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