Miso Eggplant Bake

Miso Eggplant Bake is a deliciously savory and umami-rich vegetarian dish that highlights the natural sweetness of eggplants. Baked until tender and topped with a miso glaze, this dish makes for a satisfying and healthy meal.

Ingredients

• Eggplant - 2 medium
• White miso paste - 3 tablespoons
• Soy sauce - 1 tablespoon
• Sesame oil - 1 tablespoon
• Honey or maple syrup - 1 tablespoon
• Garlic - 2 cloves, minced
• Fresh ginger - 1 teaspoon, grated
• Green onions - 2, chopped
• Sesame seeds - 1 tablespoon
• Vegetable oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat your oven to 200°C (400°F).
2. Slice the eggplants in half lengthwise and score the flesh in a diamond pattern, being careful not to cut through the skin.
3. In a bowl, mix the miso paste, soy sauce, sesame oil, honey or maple syrup, minced garlic, grated ginger, salt, and black pepper to create the glaze.
4. Brush the cut sides of the eggplants with vegetable oil and place them cut-side up on a baking tray lined with parchment paper.
5. Spread the miso glaze evenly over the scored flesh of the eggplants.
6. Bake in the preheated oven for 25-30 minutes, or until the eggplants are tender and slightly caramelized.
7. Remove from the oven and sprinkle with chopped green onions and sesame seeds before serving.

Nutrition

• Calories: 220
• Protein: 5 g
• Carbs: 27 g
• Fiber: 9 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants which help combat oxidative stress.
• A good source of dietary fiber supporting digestive health.

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