Miso-Roasted Eggplant with Sesame-Ginger Glaze

Name: Miso-Roasted Eggplant with Sesame-Ginger Glaze
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 medium, peeled and cut into 1/2-inch thick slices eggplant; 3 tablespoons white miso paste; 2 tablespoons rice vinegar; 1 tablespoon mirin; 1 tablespoon maple syrup; 1 tablespoon sesame oil; 1 teaspoon, grated fresh ginger; 1 tablespoon sesame seeds

Eggplant slices achieve caramelized perfection when roasted with a savory miso glaze, finished with toasted sesame seeds for a balanced, umami-rich vegetarian side.

Cuisine: Japanese

Category: Vegetarian

Prep: 15 minutes. Cook: 20 minutes.

Serves 4.

Ingredients

2 medium, peeled and cut into 1/2-inch thick slices eggplant
3 tablespoons white miso paste
2 tablespoons rice vinegar
1 tablespoon mirin
1 tablespoon maple syrup
1 tablespoon sesame oil
1 teaspoon, grated fresh ginger
1 tablespoon sesame seeds

Instructions

Step 1: Preheat oven to 400°F. Place eggplant slices on a parchment-lined baking sheet and brush both sides with 1/2 tablespoon sesame oil.
Step 2: Whisk miso paste, rice vinegar, mirin, maple syrup, and grated ginger in a small bowl until smooth. Brush evenly over eggplant slices.
Step 3: Bake for 20 minutes, flipping once halfway through, until edges are golden and glaze is bubbling.
Step 4: Remove from oven and immediately sprinkle with sesame seeds. Let rest for 5 minutes before serving to set the glaze.