Ingredients
Scale
- 1 large eggplant
- 2 tablespoons olive oil
- 1/4 cup white miso paste
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- Salt and pepper, to taste
- Sesame seeds (optional)
- Chopped green onions (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the eggplant into 1-inch cubes and toss with olive oil, salt, and pepper on a baking sheet.
- Roast for 20-25 minutes, flipping halfway through until lightly browned.
- While roasting, whisk together miso paste, rice vinegar, soy sauce, honey, grated ginger, and minced garlic in a mixing bowl.
- Brush the glaze generously over the roasted eggplant and return to the oven for another 5-7 minutes until bubbly.
- Garnish with sesame seeds and chopped green onions if desired and serve warm.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1/4 of dish (120g)
- Calories: 115
- Sugar: 7g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg