Baked Eggplant with Miso

Baked Eggplant with Miso is a savory and umami-rich dish that showcases the natural flavors of eggplant enhanced by a miso glaze. This low-carb Japanese-inspired recipe is perfect for a healthy and satisfying meal.

Ingredients

• Eggplant - 1 medium (about 300g)
• White miso paste - 2 tablespoons (30g)
• Soy sauce - 1 tablespoon (15ml)
• Sesame oil - 1 tablespoon (15ml)
• Rice vinegar - 1 teaspoon (5ml)
• Honey or low-carb sweetener - 1 teaspoon (5g)
• Garlic - 1 clove, minced
• Green onions - 1 tablespoon, thinly sliced
• Sesame seeds - 1 tablespoon, toasted

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplant in half lengthwise and score the flesh in a crisscross pattern without cutting through the skin.
3. In a small bowl, mix the miso paste, soy sauce, sesame oil, rice vinegar, honey, and minced garlic until smooth.
4. Brush the miso mixture generously over the cut sides of the eggplant.
5. Place the eggplant halves on a baking sheet, cut side up, and bake in the preheated oven for 20-25 minutes, or until the eggplant is tender and slightly caramelized.
6. Remove the eggplant from the oven and sprinkle with sliced green onions and toasted sesame seeds before serving.

Nutrition

• Calories: 150
• Protein: 4 g
• Carbs: 9 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 680 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants and vitamins from eggplant, promoting overall health.
• Miso provides beneficial probiotics that support gut health.

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