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Roasted Eggplant with Miso Ginger Glaze

Brenda Lanzilli
Prep Time 5 minutes
Cook Time 25 minutes
Course Side Dish
Cuisine Asian, Japanese
Servings 6
Calories 142 kcal

Ingredients
  

  • 2 medium size eggplants sliced into ½-in. rounds
  • 2 tablespoons olive oil
  • cup white miso paste
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 1 tablespoon water
  • 2 teaspoons rice vinegar
  • 1 teaspoon Sriracha

Instructions
 

  • 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.
  • Bake until tender, flipping halfway through, about 18 minutes.
  • Meanwhile, whisk miso, grated ginger, sesame oil, honey, water, rice vinegar, and Sriracha in a small bowl. Set aside.
  • 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.

Notes

garnish with fresh sliced scallions or chives and sesame seeds, 

Nutrition

Calories: 142kcalCarbohydrates: 16gProtein: 3gFat: 8gSaturated Fat: 1gSodium: 591mgPotassium: 382mgFiber: 5gSugar: 9gVitamin A: 50IUVitamin C: 3.9mgCalcium: 22mgIron: 0.7mg
Keyword eggplant recipe, eggplant with miso, ginger miso glaze, miso paste, roasted eggplant, roasted eggplant ginger miso, vegetable recipes, vegetarian
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