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.
Instructions
- Set oven to 425F. Cut eggplants in half and score in a crisscross pattern approximent 1/2-1 inch squares , just about 1/4 to 1/2 inch into the flesh taking care not to pierce the skin. Sprinkle with salt and place flesh side down on an oiled baking sheet. Bake for 25-30 minutes. (This will depend on the size of the eggplant. If using Japanese eggplant this will only take about 15 minutes.)
- Meanwhile, whisk the sauce. When eggplants are tender remove from oven, flip over and liberally baste with the sauce. Broil in oven on the middle rack for 2-5 minutes until slightly charred on the edges. Watch carefully!
- 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
Keywords: miso eggplant, miso glazed explant, miso eggplant recipe, miso roasted eggplant, baked eggplant with miso,