Description
A flavorful and easy-to-make Japanese-inspired side dish featuring tender roasted eggplant glazed with a savory-sweet miso sauce, garnished with toasted sesame seeds and green onions for added crunch and freshness.
Ingredients
Scale
Eggplant
- 2 medium eggplants, sliced lengthwise into halves
Miso Glaze
- 3 tablespoons white miso paste
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon freshly grated ginger
- 1 clove garlic, minced
Additional
- 1 tablespoon neutral oil for brushing
- 1 tablespoon toasted sesame seeds
- 2 green onions, thinly sliced
Instructions
- Preheat and Prepare Eggplant: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Score the cut sides of the eggplant halves in a shallow crosshatch pattern, being careful not to cut through the skin. This helps the glaze penetrate and the eggplant cook evenly.
- Brush and Roast: Lightly brush the scored cut sides of the eggplants with neutral oil. Arrange them cut side up on the prepared baking sheet. Roast in the oven for 20 minutes until they become tender and lightly golden.
- Make Miso Glaze: While the eggplants are roasting, whisk together the white miso paste, soy sauce, mirin, honey or maple syrup, rice vinegar, sesame oil, freshly grated ginger, and minced garlic until the mixture is smooth and well combined.
- Glaze and Roast Again: Remove the roasted eggplant from the oven and generously brush the prepared miso glaze onto the cut sides. Return the eggplants to the oven and bake for an additional 10 to 12 minutes, allowing the glaze to caramelize and bubble.
- Finish and Garnish: Once caramelized, remove the eggplants from the oven. Garnish with toasted sesame seeds and thinly sliced green onions before serving to add texture and a fresh, vibrant flavor.
Notes
- For a deeper caramelized finish, broil the eggplant for 1 to 2 minutes at the end, watching closely to prevent burning.
- This dish can also be prepared on the grill using indirect heat for a smoky twist.
