Miso-glazed eggplant
This miso-glazed eggplant is boosting with so much flavor in every bite--sweet, sour, salty, smoky. Best part is that it can be done in under 30 minutes.
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Ingredients
- 2 eggplants
- 1/4 cup miso paste (red or yellow)
- 1 tablespoon apple cider vinegar
- 2 tablespoons mirin
- 1 tablespoon coconut sugar
- sesame seeds
- olive oil
- salt
Instructions
- Cut the eggplants in half. Then score the flesh in criss-cross pattern using a knife.
- Rub some salt on the flesh, making sure you rub it nicely so it gets into the grooves.
- Heat a pan with about a tablespoon of oil. Shallow-fry the eggpants with scored sides down. Cook for at least 4-5 minutes until it starts to char on the sides. Flip and cook for another minute or two.
- Pre-heat your oven at 200 degrees.
- Meanwhile, mix the miso paste, vinegar, mirin, and coconut sugar and whisk in a small bowl. Then once the eggplants are done, using a pastry brush, glaze the eggplant flesh with the miso marinade. Be generous in glazing the eggplants.
- Roast in the oven for about 20 minutes or until the miso glazed has caramelized and the eggplants are fully cooked, tender, and juicy.
- Serve with your favorite rice or a side salad. Enjoy!
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