Description
This spicy miso eggplant is full of umami flavor and a hint of sweetness. A delicious compliment to any bowl and super quick and easy to prep in the oven.
Ingredients
Scale
- 1 medium eggplant
- 2 tbsp soy sauce or tamari
- 1 tsp miso paste
- 1 tbsp rice wine vinegar
- 1 1/2 tbsp maple syrup
- 1 tsp garlic chili sauce
Instructions
- Set oven to 375F.
- Prepare eggplant by removing cap with a knife. Then, cut eggplant directly in half lengthwise and then cut each side in half.
- Fill a medium bowl or dish with salted water and submerge eggplant pieces under water for about 10 minutes.
- Whisk together remaining ingredients until miso is fully dissolved then set aside.
- Remove eggplant from salt water bath and score it in a cross hatch pattern then place on a lined baking sheet, flesh facing up.
- Using sauce, brush or laddle on a small amount over top the eggplant, making sure that sauce gets in between the cuts on the surface.
- Reserve sauce on the side for basting. Take tray of eggplant and place in the oven for 8 minutes.
- Pull eggplant out and baste again with the miso sauce. Place eggplant back in the oven for another 6-8 minutes.
- Remove eggplant for a final time and baste. Place eggplant back in the oven for another 4-5 minutes or until middle of eggplant is soft.
- Brush eggplant slices with additional sauce as desired. Carefully transfer eggplant to a serving plate and enjoy as desired.
Notes
- Cooking time will depend on thickness of eggplant. If eggplant is thinner or smaller, it might not require the 3rd baking time and cook a little faster. Adjust based on eggplant.
- Perfect to pair with rice or ramen noodles as desired. For additional balance, try also including a good source of protein.