Description
Cooking Miso Eggplant invites you to savor tender, caramelized eggplant drizzled in a rich umami miso sauce. This vibrant dish balances sweet and savory flavors, making it an impressive centerpiece for family dinners or gatherings with friends.
Ingredients
Scale
- 2 Japanese eggplants, sliced lengthwise
- 3 tbsp white miso paste
- 2 tbsp toasted sesame oil
- 2 tbsp low-sodium soy sauce
- 1 tbsp honey or maple syrup
- 1 tsp fresh ginger, grated
- 3 garlic cloves, minced
- 2 green onions, finely sliced (for garnish)
- 1 tbsp toasted sesame seeds (for garnish)
Instructions
- Sprinkle sliced eggplants with salt and let sit for 20 minutes to draw out moisture.
- In a bowl, whisk together miso paste, sesame oil, soy sauce, honey (or maple syrup), ginger, and garlic until smooth.
- Rinse and pat dry the salted eggplants. Heat a skillet over medium-high heat with a splash of sesame oil. Cook eggplants cut-side down for 5-7 minutes until golden brown; flip and cook until tender.
- Pour the miso sauce over the eggplants in the skillet. Toss gently to coat and simmer for another 3-4 minutes.
- Serve hot garnished with green onions and sesame seeds alongside rice or noodles.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Vegetarian
- Method: Sauteing
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 190
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg