Miso Eggplant

Miso eggplant is one of my favorite side dishes to order at a Japanese restaurant, and it’s surprisingly easy to make at home! This recipe is a tasty way to boost your fiber intake and incorporate more plants into your diet to support a healthy gut microbiome and overall health. It happens to pair well with my Sesame Garlic Tofu recipe, or can even be eaten as a non-traditional snack!

I used Japanese eggplants for this recipe, which are the kind that’s long and thin, but if you have trouble finding this variety, baby Italian eggplants work too! Just be sure to cut the slices extra thin so they soften properly.

Ingredients:

• 2 Japanese eggplants

• 1.5 Tbsp miso paste

• 2 Tbsp mirin or Chinese cooking wine

• 1/4 tsp garlic powder

• 1/2 tsp honey

• 1/2 tsp sesame oil

• Olive oil spray

• Pinch of salt

• Sesame seeds (optional)

Directions:

1. Preheat oven to 400ºF

2. Slice eggplants in half lengthwise and score the eggplant slices with a knife. Then slice each scored eggplant half into smaller pieces (I sliced mine into quarters)

3. Arrange the scored eggplant slices on a lined baking sheet and spray with olive oil, then sprinkle with a pinch of salt

4. Bake the eggplant slices until softened (~20 minutes)

5. While the eggplant is baking, prepare the miso glaze by whisking together the miso paste, mirin, garlic powder, honey, and sesame oil in a small bowl

6. Once the eggplant is softened, brush each scored slice with the miso glaze mixture and pop the glazed eggplant back into the oven for another 7-10 minutes, until the glaze caramelizes on top

7. Remove from the oven, allow slices to cool, and sprinkle with sesame seeds before serving. Enjoy!