Ingredients
Scale
- 1 large eggplant
- 2 tablespoons olive oil
- 1/4 cup white miso paste
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon fresh ginger
- 1 clove garlic
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the eggplant into 1-inch cubes and toss with olive oil, salt, and pepper on a baking sheet.
- Roast for 20-25 minutes until tender and lightly browned, flipping halfway through.
- In a mixing bowl, whisk together miso paste, rice vinegar, soy sauce, honey, grated ginger, and minced garlic until smooth.
- Brush the glaze over the roasted eggplant cubes and return to the oven for another 5-7 minutes until bubbly.
- Garnish with sesame seeds or green onions if desired and serve warm.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 132
- Sugar: 7g
- Sodium: 680mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg