Description
Elevate your plant-based dishes with this delicious miso glazed eggplant, featuring rich umami flavors and a glossy finish.
Ingredients
Scale
- 2 Japanese or globe eggplants
- 3 tablespoons white miso paste
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 clove garlic, minced
- 1 tablespoon sesame oil (for sautéing)
- Salt (for drawing out moisture)
- Optional: sesame seeds or green onions for garnish
Instructions
- Cut the eggplant into long, even planks, about 1-inch thick, then sprinkle with salt and let sit for 10 minutes.
- In a bowl, combine miso paste, soy sauce, maple syrup, rice vinegar, sesame oil, and minced garlic. Mix until smooth.
- Heat a skillet over medium-high heat, add sesame oil, and sauté the eggplant for about 5 minutes per side.
- Lower the heat, brush the miso glaze generously over the eggplant, and caramelize for 2-3 minutes on each side.
- Plate the eggplant and drizzle with any remaining glaze. Garnish with sesame seeds or green onions if desired.
Notes
For a richer flavor, consider using red miso instead of white. Serve over quinoa or brown rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 6g
- Cholesterol: 0mg
Keywords: miso glaze, eggplant, vegan recipe, plant-based, healthy dish
