Baked Miso Eggplant

Baked Miso Eggplant is a delightful Japanese-inspired dish featuring tender eggplant brushed with a savory miso glaze. This low-carb treat is perfect as a side dish or a light main course.

Ingredients

• Eggplant - 1 medium (about 250g)
• Miso paste - 2 tablespoons (30g)
• Soy sauce - 1 tablespoon (15ml)
• Mirin - 1 tablespoon (15ml)
• Sesame oil - 1 teaspoon (5ml)
• Garlic - 1 clove, minced
• Ginger - 1 teaspoon, grated
• Green onions - 2 stalks, chopped for garnish
• Sesame seeds - 1 teaspoon for garnish

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplant in half lengthwise and score the flesh in a diamond pattern, being careful not to cut through the skin.
3. In a small bowl, mix together the miso paste, soy sauce, mirin, sesame oil, minced garlic, and grated ginger until well combined.
4. Brush the miso mixture generously over the cut sides of the eggplant.
5. Place the eggplant halves cut-side up on a baking sheet lined with parchment paper.
6. Bake in the preheated oven for 20-25 minutes or until the eggplant is tender and the miso glaze is slightly caramelized.
7. Remove from the oven and let cool for a few minutes before garnishing with chopped green onions and sesame seeds.

Nutrition

• Calories: 120
• Protein: 3 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants and vitamins, especially vitamin C and E.
• Low in calories and carbs, making it suitable for weight management.

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