Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut the eggplant in half lengthwise. Score the flesh in a crosshatch pattern, being careful not to cut through the skin.
In a small bowl, whisk together the miso paste, mirin, soy sauce, maple syrup, sesame oil, minced garlic, and grated ginger until well combined. This is your miso glaze.
Brush the miso glaze generously over the cut sides of the eggplant.
Place the eggplant halves cut-side up on the prepared baking sheet.
Bake for 20-25 minutes, or until the eggplant is tender and the glaze is caramelized and bubbly.
Remove from the oven and let cool slightly.
Garnish with sesame seeds and chopped green onions before serving.
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For a deeper flavor, you can marinate the eggplant with the miso glaze for 30 minutes before baking.
Adjust the amount of maple syrup to your preference for sweetness.
Serve the miso glazed eggplant with rice and steamed vegetables for a complete meal.
If you don't have mirin, you can substitute it with sake or rice vinegar with a pinch of sugar.
For a spicy kick, add a pinch of red pepper flakes to the miso glaze.
Make sure to choose eggplants that are firm and have smooth, shiny skin. Avoid eggplants that are bruised or have soft spots.
You can also grill the eggplant instead of baking it. Grill over medium heat for 10-15 minutes, turning occasionally, until tender and the glaze is caramelized.
To prevent the eggplant from sticking to the baking sheet, you can brush the parchment paper with a little oil before placing the eggplant on it.
Leftover miso glazed eggplant can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Experiment with different types of miso paste for varying flavor profiles. Red miso paste will give a more intense and salty flavor, while yellow miso paste is milder and sweeter than white miso paste, but still stronger than white miso paste. You can use your preferred miso to tailor the glaze to your taste preferences
• Main Course (Japanese-inspired)
• Approximately 250-300 calories
• 25 minutes (Easy)
• 35 minutes
• 8
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