Miso-Glazed Eggplant
Savory and tender Miso-Glazed Eggplant.
Servings: 2 servings
Ingredients
- 2 Eggplants, halved and scored
- 2 tbsp Extra Virgin Olive Oil, 1/2 tbsp per eggplant half
- 3 tbsp Miso Paste
- 1 tbsp Sesame Oil
- 1 tbsp Maple Syrup
- 2 tbsp Tamari
- 2 tsp Rice Vinegar
- 2 tbsp Water, start with 1 tbsp
- 1 cup Jasmine Rice
- 1 stalk Green Onion, topping
- Black Sesame Seeds, topping
- White Sesame Seeds, topping
Instructions
- Preheat oven to 425 degrees F.
- Chop both of your eggplants vertically in half. Carefully score the insides. Don't go down so far that the eggplant breaks - about 3/4 of the way in.
- Brush each eggplant half with about 1/2 tbsp of olive oil. Sprinkle each with a pinch of salt. Place face down on a parchment lined baking sheet. Bake for about 15-20 min.
- While the eggplant is cooking, whisk together the marinade - miso paste, sesame oil, maple syrup, tamari, rice vinegar, and water.
- Remove eggplant from the oven and flip on it's back. Generously brush with the marinade. Switch the oven to broil and add the eggplant back into the oven. Keep your eye on it as it will cook fast and you don't want the glaze to burn. When the top is slightly blackened (should take about 2-3 min), remove from oven.
- Plate your eggplant with 1/2 jasmine rice per serving. Top with sesame seeds and chopped green onion. Enjoy!