Ingredients
Scale
- 2 medium eggplants, cut into 1-inch thick rounds
- 1 tablespoon canola oil
- 1 tablespoon toasted sesame oil
- 1/4 cup white miso paste
- 2 tablespoons tamari or soy sauce
- 1 tablespoon freshly grated ginger
- 2 tablespoons agave syrup or honey
- 1 tablespoon rice vinegar
- 1 teaspoon minced garlic
- 2 tablespoons toasted sesame seeds
- 2 green onions, finely chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper.
- In a mixing bowl, combine the white miso paste, tamari, grated ginger, agave syrup (or honey), rice vinegar, and minced garlic, stirring until you achieve a smooth consistency.
- Arrange the eggplant slices on the baking sheet and lightly coat them with canola and toasted sesame oil on both sides.
- Generously apply the miso mixture over the eggplant, ensuring each piece is well-covered.
- Bake the eggplant in the oven for 20-25 minutes, flipping them halfway through the cooking time, until they are tender and have developed a lovely caramelized finish.
- Once out of the oven, sprinkle the eggplant with toasted sesame seeds and garnish with chopped green onions before serving.
Notes
- For an extra layer of flavor, consider adding a dash of chili paste to the glaze for heat.
- Pair the glazed eggplant with steamed rice or quinoa for a satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg