Miso glazed eggplant recipe
Tender, roasted eggplant harmonises perfectly with umami-rich miso. This dish is not only delicious but also offers a wealth of health benefits, particularly for your gut. Miso, a fermented soybean paste, is packed with probiotics - beneficial bacteria that promote a healthy digestive system.
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Serves: 2
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Prep Time: 15 mins
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Cooking Time: 40 mins
Ingredients
What to do
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Preheat oven to 200 degrees, fan forced. Line a large baking dish.
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Cut the eggplant into quarters. Score the inside of the eggplant, making diagonal cuts. Ensure the cuts are deep but you do not pierce through the skin. Place in the centre of the baking tray, scored side facing up.
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Whisk the miso, sesame oil, tamari, maple syrup and apple cider vinegar in a small bowl. Generously brush the eggplant with half of the miso glaze. Ensure the glaze is going into the cuts.
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Bake for 25-30 minutes then remove from the oven and brush with the remaining glaze. Turn the oven to the grill setting and place the tray back in. Grill for a further 5-8 minutes or until caramelised. Keep an eye on the eggplants to ensure they don’t burn.
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Sprinkle with spring onion, sesame seeds and chilli flakes. Enjoy!
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Note: Miso eggplant will last up to 3 days in an airtight container in the fridge.
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Things you should know
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