Discover the Secret to Tangy Miso Glazed Eggplant Success

Today’s Recipe: Tangy Miso Glazed Eggplant

I’m excited to share this Japanese-inspired dish with you today. With the perfect balance of tangy miso and sweet honey, this glazed eggplant is a real crowd pleaser. It’s a great way to enjoy the unique flavor of eggplant in a whole new way. Let’s dive into the recipe!

Ingredients:

• 2 Japanese eggplants
• 50g white miso
• 30ml honey
• 15ml soy sauce
• 30ml rice vinegar
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• for garnish
• for garnish

Kitchen Tools:

• cutting board
• knife
• mixing bowl
• pastry brush
• baking sheet

Start by preheating your oven to 400°F (200°C). Cut the Japanese eggplants in half lengthwise and score the flesh in a crisscross pattern. In a bowl, mix together the white miso, honey, soy sauce, rice vinegar, minced garlic, and grated ginger. Place the eggplant halves on a baking sheet, flesh side up, and brush the miso glaze generously over each one.

Roast the eggplant in the oven for 20-25 minutes, or until the flesh is tender and the glaze is caramelized. Sprinkle with sesame seeds and chopped green onions before serving. The aroma of the miso and honey will fill your kitchen, making your mouth water in anticipation.

The cooked dish weighs approximately 600g in total, with 4 servings. Each serving is around 150g. The approximate calorie count per serving is 120 calories.

A clever tip for this recipe is to make extra miso glaze and use it as a marinade for other vegetables or proteins. It adds a depth of flavor that can elevate any dish.

I encourage you to give this Tangy Miso Glazed Eggplant a try. It’s a delicious way to enjoy eggplant and introduce some Japanese flavors into your cooking routine. Feel free to get creative and make this dish your own by adding your favorite ingredients or toppings. Enjoy!