Miso-Glazed Eggplant
At a Glance
- Total
- 17 min
- Servings
- 4 servings
Categories
- Side Dish
- Japanese-inspired
- Baking
Dietary
- Vegetarian
Allergens
- Sesame
- Soy
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
Miso-glazed purple eggplant topped with sesame seeds and chopped cilantro.
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Equipment
Oven, baking sheet, small bowl, whisk, dry pan
Ingredients
- 2 whole purple eggplants
- 1 tablespoon sesame seeds
- 1 small bunch cilantro, chopped
Instructions
Preheat oven to 425F Cut the eggplants in half, and score the flesh in a crosswise pattern to make a grid on the surface.
Whisk together the sesame oil, olive oil, honey, and miso paste in a small bowl. Brush or drizzle over the eggplant flesh, making sure to get into the cracks you cut. Top with a sprinkle of black pepper.
Bake for 15 minutes, or until the eggplants are golden and the flesh is tender.
While the eggplant is baking, toast your sesame seeds in a dry pan for 30 seconds to get them fragrant and crunchy.
Once you remove eggplant from the oven, top with your sesame seeds and cilantro.
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