Baked Miso-Glazed Eggplant with Sesame and Green Onions

Name: Baked Miso-Glazed Eggplant with Sesame and Green Onions
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 medium, sliced into 1/2-inch thick rounds eggplant; 3 tbsp white miso paste; 2 tbsp rice vinegar; 2 tbsp mirin; 1 tbsp sesame oil; 1 tbsp sugar; 1 tbsp toasted sesame seeds; 3, thinly sliced green onions

Eggplant slices marinated in a savory miso glaze, baked until caramelized and topped with toasted sesame seeds and fresh green onions.

Cuisine: Japanese

Category: Vegetarian

Prep: 10 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

2 medium, sliced into 1/2-inch thick rounds eggplant
3 tbsp white miso paste
2 tbsp rice vinegar
2 tbsp mirin
1 tbsp sesame oil
1 tbsp sugar
1 tbsp toasted sesame seeds
3, thinly sliced green onions

Instructions

Step 1: Preheat oven to 375°F. In a bowl, whisk together 3 tbsp white miso paste, 2 tbsp rice vinegar, 2 tbsp mirin, 1 tbsp sesame oil, and 1 tbsp sugar until smooth.
Step 2: Place eggplant slices in a single layer on a baking sheet. Brush both sides generously with miso glaze.
Step 3: Bake for 20-25 minutes, turning once halfway, until eggplant is tender and edges are golden.
Step 4: Remove from oven and sprinkle with 1 tbsp toasted sesame seeds and 3 thinly sliced green onions. Serve warm.