Miso Baked Eggplant

Miso Baked Eggplant is a deliciously umami-rich dish that features tender, roasted eggplant glazed with a savory miso sauce. This high-protein Japanese-inspired recipe is perfect as a light meal or a side dish, bringing together flavors that are both comforting and satisfying.

Ingredients

• Eggplant - 1 large (about 300g)
• Miso paste (white or yellow) - 2 tablespoons
• Soy sauce - 1 tablespoon
• Mirin - 1 tablespoon
• Sesame oil - 1 teaspoon
• Garlic, minced - 1 clove
• Ginger, grated - 1 teaspoon
• Green onions, chopped - 2 tablespoons
• Sesame seeds - 1 tablespoon

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 together the miso paste, soy sauce, mirin, sesame oil, minced garlic, and grated ginger to form a glaze.
4. Brush the miso glaze generously over the scored flesh of the eggplant halves.
5. Place the eggplant halves on a baking sheet, cut side up, and bake for 20-25 minutes, or until the flesh is tender and slightly caramelized.
6. Remove from the oven and sprinkle with chopped green onions and sesame seeds before serving.

Nutrition

• Calories: 180
• Protein: 6 g
• Carbs: 16 g
• Fiber: 7 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Eggplant is rich in antioxidants and dietary fiber, promoting heart health.
• Miso is a source of probiotics, which can aid in digestion and enhance gut health.

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