Vegan Miso Glazed Eggplant

Vegan Miso Glazed Eggplant is a delightful Japanese dish featuring tender eggplant coated in a rich, umami-packed miso glaze. This dish is not only flavorful but also beautifully presented, making it perfect for any occasion.

Ingredients

• Eggplant - 1 medium (about 250g)
• Miso paste (white or yellow) - 2 tablespoons (30g)
• Maple syrup - 1 tablespoon (15g)
• Soy sauce (low sodium) - 1 tablespoon (15ml)
• Rice vinegar - 1 teaspoon (5ml)
• Sesame oil - 1 teaspoon (5ml)
• Garlic - 1 clove, minced
• Ginger - 1 teaspoon, grated
• Green onions - 2, chopped (for garnish)
• Sesame seeds - 1 tablespoon (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 without cutting through the skin.
3. In a small bowl, mix the miso paste, maple syrup, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger until well combined to form the glaze.
4. Brush the miso glaze generously over the cut sides of the eggplant halves.
5. Place the eggplant cut-side up on a baking sheet lined with parchment paper.
6. Bake in the preheated oven for about 20-25 minutes, or until the eggplant is tender and the glaze is caramelized.
7. Once cooked, remove from the oven and let cool for a few minutes.
8. Garnish with chopped green onions and sesame seeds before serving.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 22 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants and anti-inflammatory properties from eggplant.
• High in fiber, promoting digestive health.

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