Miso Sesame Eggplant
Japanese-inspired
Roasted eggplant halves brushed with a savory miso glaze.
- Servings (recipe yield)
- 3 servings
- Prep time
- 10 min
- Cook time
- 25 min
- Rest / chill / soak
- 0 min
- Total time
- 35 min
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Ingredients
- 2, about 1 lb Japanese eggplants
- 1 tbsp neutral oil
- 2 tbsp white miso
- 1 tbsp rice vinegar
- 2 tsp maple syrup
- 1 tsp toasted sesame oil
- 1 tsp sesame seeds
Instructions
- Heat the oven to 425°F (220°C). Halve the eggplants lengthwise, score the cut sides shallowly and rub with neutral oil.
- Roast cut side down until tender, 18 to 22 minutes. Whisk miso, vinegar, maple syrup and sesame oil.
- Turn the eggplants, spread on the glaze and return to the oven for 3 to 5 minutes. Sprinkle with sesame seeds.
Source: Pantry Formula original recipe · Public-domain source license