Miso Glazed Eggplant
This is one of my favourite mid-week meals when I'm rushing and need something fuss free. The glaze is delicious on other vegetables like zucchini, sweet potato or sautéed with spinach, also easy to mix through a stir fry. You can adjust the quantity of the recipe and keep a little in a jar in the fridge for quick fix!
2 medium eggplants
2 tablespoons olive oil
freshly cracked pepper
2 tablespoons white miso paste
3 teaspoons sesame oil
2 tablespoons maple syrup or runny honey
3 teaspoons apple cider vinegar
3 tablespoons soy sauce
- Preheat your oven to 200C.
- Take the eggplants and cut them in half length ways. Now using the tip of your knife, gently score the tops in a cross pattern, making sure you don't cut down to the skin. Place them on a baking try, lined with baking paper and brush with the olive oil along with a good amount of cracked pepper. Roast for 15 minutes until softened.
- While the eggplants are roasting, mix all the remaining ingredients in a medium bowl until they form a nice silky paste. Remove the eggplant from the oven and generously brush with the glaze. Return to the oven for a further 20 minutes until with glaze is browned and caramelised.
- Serve with a simple side salad, some sautéed greens or steamed rice for a more substantial meal.