There is a reason why this Japanese miso eggplant is so popular in restaurants. It's so good! A sweet umami-rich miso glaze elevates eggplants to a whole new level. And it's so easy and quick to make - only 15 minutes of preparation time!
Course Side Dish
Cuisine Japanese
Keyword miso roasted Japanese eggplant, Nasu Dengaku
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 4people
Calories 181kcal
Author Igor | Cooking The Globe
Ingredients
1lb (450g)Japanese eggplants
4tbspsesame oil
2tbspwhite miso
1tbspmaple syrup
1tsprice vinegar
2clovesgarlic, grated
1tbspgrated ginger
3green onions, chopped
sesame seeds, for topping (optional)
Instructions
Preheat the oven to 350°F (175°C).
Cut the tops off of the eggplants and cut them lengthwise in half. Score the flesh in a diagonal crosshatch pattern with the point of a knife without cutting all the way through. Arrange the eggplants in a baking tray or a baking dish.
In a bowl, mix together the sesame oil, white miso, maple syrup, rice vinegar, garlic, ginger, and chopped green onions.
Spread the mixture on each eggplant half. Cover with foil and bake for 20-25 minutes.
Uncover, raise the temperature to 425°F (220°C) and bake for 10-15 minutes more.