Miso Eggplant

Miso Eggplant

Print recipe
Serves 6
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Meal type Side Dish
Region Japanese
Most eggplant recipes require a lot of oil in order to create good taste and texture. This recipe uses baking, broiling, and a low-oil sauce without sacrificing delicious flavor and texture.

Ingredients

  • 4 Japanese eggplants (sliced in half and skin scored in a crosshatch pattern)
  • 3 tablespoons miso (reduced sodium preferred)
  • 3 tablespoons rice vinegar

Optional

  • 1 teaspoon sesame oil

Directions

Step 1
Preheat oven to 350°F.
Step 2
Place eggplant cut side down on a baking sheet, parchment paper optional. Bake for 15 minutes. Meanwhile, in a small bowl, stir together miso, rice vinegar, and sesame oil until it forms a thin paste.
Step 3
Flip eggplant onto skin side. Brush miso mixture oven eggplant. Turn on broiler to high and broil for 3-6 minutes, watching carefully, until browned on top. Garnish with sesame seeds if desired.