Description
Miso Roasted Eggplant (Nasu Dengaku) is caramelized with an umami rich miso glaze, a simple vegan main dish or vegetable side dish that is easy and so savory.
Ingredients
Scale
- 2 medium globe eggplants (or several Japanese eggplants)
- 2 tablespoons white miso
- 2 tablespoons mirin (substitute rice vinegar + 1/2 teaspoon more of sweetener)
- 1 tablespoon maple syrup
- 1 teaspoon toasted sesame oil
Garnish with green onions, fresh cilantro, red pepper flakes, sesame seeds or furikake.
Serve with jasmine rice, sliced avocado, pickled ginger or something fresh and crunchy like Asian slaw or cucumber salad.
Instructions
- Preheat oven to 425F.
- Cut eggplants in half and score in a crisscross pattern approximately into 1-inch squares , about ½-inch deep into the flesh, taking care not to pierce the skin. Brush or spray with olive oil, sprinkle with salt and pepper, and place flesh side down on a parchment-lined baking sheet. Bake until tender. Globe eggplant will take roughly 25-30 minutes; smaller Japanese eggplant will only take about 15 minutes.
- Meanwhile, whisk the sauce.
- When eggplants are tender, carefully flip them over and liberally baste them with the sauce.
- Broil in the oven on the middle rack for 2-5 minutes until slightly charred on the edges. Keep a close eye; it goes fast! If you don’t have a broiler, bake for an additional 5- 10 minutes or until golden.
- Garnish and serve!
Notes
Leftovers will keep up to 4 days in the fridge and can be reheated.
To serve as an entree ( pictured above) serve over Furikake rice with sliced avocado and a salad: Asian Slaw, Asian cucumber salad or this carrot ribbon salad.
Nutrition
- Serving Size: 1/2 eggplant
- Calories: 127
- Sugar: 16.1 g
- Sodium: 51.5 mg
- Fat: 2.2 g
- Saturated Fat: 0.3 g
- Carbohydrates: 25.4 g
- Fiber: 8.7 g
- Protein: 3.7 g
- Cholesterol: 0 mg