Baked Miso Eggplant
Tender, caramelized eggplant is baked with a tangy, umami-rich miso glaze. This Baked Miso Eggplant recipe is the perfect vegan side dish—or serve it over steamed rice and make it a main!
Servings: 3 people*
Ingredients
- 3 eggplant
- 2 tablespoons olive oil
- 2 tablespoons white miso paste
- 2 tablespoons mirin
- 1 tablespoon maple syrup
- ½ tablespoon toasted sesame oil
- 2 teaspoons rice vinegar
- Sesame seeds
Instructions
- Slice eggplant in half and score the skin in a crosshatch pattern.
- Add olive oil to a large skillet over high heat. Place the eggplant with the outer skin down, cooking until brown.
- Flip the eggplant with tongs, cover with a lid, and cook 4-7 minutes until it has a nice bit of color.
- While the eggplant sears, combine miso paste, mirin, maple syrup, toasted sesame oil, and rice vinegar in a jar or bowl, whisking until a smooth glaze is formed.
- With tongs, transfer the eggplant to a baking sheet, skin side down. Brush the flesh of the eggplant with the miso glaze. Broil 4 minutes. Keep a close eye on the eggplant to prevent burning the tops. You simply want a nice char!
- Serve with a generous sprinkling of sesame seeds.
Notes
- Serving size assumes each person receives two halves. As an appetizer, this could certainly serve more!