Easiest Miso Eggplant
A delightful dish of juicy, tender eggplant infused with a rich, umami-packed miso glaze, grilled to perfection for a satisfying vegetarian side or main dish.
Ingredients
Main ingredients
- 2 medium aubergines (eggplants) Chosen for their tender flesh and vibrant color, they become buttery when cooked.
- 2 tbsp miso paste A fermented soy product that delivers a deep, savory flavor.
- 1 tbsp olive oil Adds richness and helps the glaze adhere beautifully.
- 1 tbsp maple syrup Provides a touch of sweetness for balance and depth in flavor.
- 1 tbsp soy sauce or tamari Adds salty umami goodness.
Instructions
Preparation
- Preheat the oven to 400°F (205°C).
- Cut the aubergines in half lengthwise and slice criss-crosses in their flesh, about ½ an inch deep.
- Place the halved aubergines on a baking sheet and bake for 20 minutes until they start to soften and brown slightly.
- While they bake, combine miso paste, olive oil, maple syrup, and soy sauce in a bowl to prepare the glaze, mixing until smooth.
Glazing and Final Cooking
- Remove aubergines from the oven and brush with the miso glaze, ensuring each piece is generously coated.
- Return to the oven for another 10-15 minutes or until golden and soft.
- Serve immediately.
Notes
Use fresh miso paste for the best flavor; experiment with toppings like sesame seeds or sliced scallions for added texture. You can adjust the sweetness of the glaze to your preference.