Umami Maple Eggplant Delight

Miso Maple Glazed Eggplant

Today, I’m excited to share a unique recipe that combines the umami richness of miso with the sweetness of maple syrup to create a delightful glaze for tender eggplant. This dish is perfect for a cozy night in or a special dinner with loved ones.

Ingredients:

• 2 medium eggplants (600g)
• 3 tbsp miso paste
• 2 tbsp maple syrup
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 cloves of garlic, minced
• 1-inch piece of ginger, grated
• 1 tbsp sesame seeds
• 2 green onions, thinly sliced
• 2 tbsp olive oil

Kitchen Tools:

• baking sheet
• mixing bowl
• whisk
• brush
• oven

Start by preheating your oven to 400°F (200°C). Cut the eggplants in half lengthwise and score the flesh in a crisscross pattern. Place them on a baking sheet, cut side up.

In a mixing bowl, combine miso paste, maple syrup, soy sauce, rice vinegar, garlic, and ginger. Whisk until well combined. Brush the mixture generously over the eggplant halves, making sure to coat them evenly. Drizzle with olive oil and sprinkle sesame seeds on top.

Roast the eggplant in the preheated oven for 25-30 minutes, or until the flesh is tender and the glaze is caramelized. Remove from the oven and garnish with sliced green onions.

This Miso Maple Glazed Eggplant dish weighs approximately 900g after cooking, serves 4, with each serving weighing around 225g. Each serving is estimated to be around 200 calories.

One clever tip for this recipe is to sprinkle a pinch of chili flakes over the eggplant before roasting for a subtle kick of heat.

I encourage you to give this unique dish a try and make it your own by adjusting the sweetness or umami levels to suit your taste preferences. Enjoy!