Baked Eggplant with Miso

Baked Eggplant with Miso is a savory and umami-rich dish that combines tender roasted eggplant with a miso glaze, creating a delightful fusion of flavors. This high-protein Korean-inspired recipe is not only delicious but also a healthy way to enjoy vegetables.

Ingredients

• Eggplant - 1 medium (about 300g)
• Miso paste - 2 tablespoons (30g)
• Soy sauce - 1 tablespoon (15ml)
• Sesame oil - 1 tablespoon (15ml)
• Honey or maple syrup - 1 teaspoon (5g)
• Garlic - 2 cloves, minced
• Green onions - 2 stalks, chopped
• Sesame seeds - 1 tablespoon (10g)
• Salt - to taste
• Black pepper - to taste

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.
3. In a small bowl, mix the miso paste, soy sauce, sesame oil, honey (or maple syrup), minced garlic, salt, and black pepper until well combined.
4. Spread the miso mixture evenly over the cut sides of the eggplant.
5. Place the eggplant halves on a baking tray lined with parchment paper, cut side up.
6. Bake in the preheated oven for 25 minutes, or until the eggplant is tender and slightly caramelized.
7. Remove from the oven and sprinkle with chopped green onions and sesame seeds before serving.

Nutrition

• Calories: 180
• Protein: 5 g
• Carbs: 20 g
• Fiber: 8 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from eggplant, which may help reduce inflammation.
• Miso is a good source of probiotics, supporting gut health.

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