Miso glazed eggplant
Healthy, delicious and easy to cook eggplant recipe full of umami!
Servings: 4
Calories: 198kcal
Ingredients
- 2 medium-sized eggplants
- 2 tablespoons miso paste if needed, choose a gluten-free or low FODMAP variety
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon water
- 1 tablespoon sesame oil
- green tops of scallions green parts only, finely chopped (for garnish)
- sesame seeds for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the eggplants in half lengthwise and score the flesh in a crisscross pattern.
- In a bowl, mix the miso paste, olive oil, maple syrup, rice vinegar, water, and sesame oil to create the glaze.
- Brush the miso glaze generously over the scored flesh of the eggplant halves. Allow the glaze to seep into the scores.
- Place the glazed eggplant halves on a baking sheet lined with parchment paper.
- Sprinkle a bit of salt over the glazed eggplant.
- Bake the eggplant in the preheated oven for about 25-30 minutes, or until the eggplant is tender and the glaze is caramelized.
- Once cooked, remove the eggplant from the oven and let it cool slightly.
- Garnish the miso glazed eggplant with chopped green scallion tops and sesame seeds. Serve the miso glazed eggplant as a delicious side dish or as a main course.
Notes
Nutrition: Carbohydrates: 34g; Protein: 6g; Fat: 7g; Saturated Fat: 1g; Fiber: 7g