Japanese Miso Glazed Eggplant with Sesame Seeds
15m PREP
20m COOK
4 SERVINGS
180 CAL/SERV
Overview
Savory and slightly sweet, this Japanese Miso Glazed Eggplant is a delicious umami-packed dish, topped with nutty sesame seeds.
Macronutrients per serving
35
grams
Protein
4.0g 11%
Fat
9.0g 26%
Carbs
22.0g 63%
Rich in nutrients
Vitamin C
15% DV
Supports immune function
Fiber
6g
Promotes healthy digestion
Manganese
12% DV
Supports bone health
Iron
8% DV
Essential for blood production
Antioxidants
High
Protects against free radicals
Ingredients
Main Ingredients
- 2 large eggplants halved lengthwise
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 2 tablespoons sesame seeds toasted
- 2 tablespoons green onions sliced
Miso Glaze
- 3 tablespoons white miso paste
- 2 tablespoons mirin
- 2 tablespoons sake
- 1 tablespoon sugar
- 1 teaspoon soy sauce
Instructions
- 1 Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2 Place the halved eggplants on the baking sheet, flesh side up. Score the flesh with a crosshatch pattern without cutting through the skin.
- 3 Brush the eggplants with olive oil and sprinkle with salt. Roast in the oven for 20 minutes, or until the flesh is tender.
- 4 While the eggplants are roasting, prepare the miso glaze by whisking together the white miso paste, mirin, sake, sugar, and soy sauce in a small bowl.
- 5 Remove the eggplants from the oven and generously spread the miso glaze over the scored flesh.
- 6 Return the eggplants to the oven and broil on high for 3-5 minutes, or until the glaze is bubbling and caramelized.
- 7 Remove from the oven and let cool slightly. Sprinkle with toasted sesame seeds and sliced green onions before serving.