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Roasted Miso Eggplant

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Roasted Miso Eggplant

Easy to follow and very flavorful. Enjoy the many delightful benefits Eggplants provide.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Side Dish

Equipment

  • skillet
  • baking sheet
  • parchment paper
  • small bowl

Ingredients
  

  • 1 tbsp Sesame seeds
  • 1 1/2 lbs eggplant sliced into 1/2-in rounds
  • 2 tbsp olive oil
  • 1/3 cup white miso
  • 1 tbsp grated fresh ginger
  • 1 tbsp sesame oil
  • 1 tbsp honey
  • 1 tbsp water
  • 2 tsp rice vinegar
  • 1 tsp roasted red chili paste such as Thai Kitchen
  • 1/3 cup rest scallions chopped

Instructions
 

  • Place sesame seeds in a nonstick skillet over medium-low. Cook, stirring occasionally, until fragrant, 7 to 8 minutes.
  • Preheat oven to 450°F. Place eggplant slices on a baking sheet lined with parchment paper, and brush both sides of each round with olive oil. Bakeuntil tender, flipping halfway through,about 18 minutes. Let cool on baking sheet 10 minutes.
  • Whisk together miso, ginger, sesame oil, honey, water, vinegar, and chili paste in a small bowl.
  • Increase oven temperature to broil. Spread about 2 teaspoons of miso mixture on each eggplant round, and broil until fragrant and browned in spots, about 4 minutes. Sprinkle with toasted sesame seeds and scallions.
Keyword eggplant, Roasted
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