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An overhead shot of cooked eggplant with green onions, rice, and carrots.
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5 from 4 votes

Miso Aubergine

By: Min Kwon | MJ and Hungryman
Infused with umami goodness and a touch of sweetness, this miso aubergine is not only incredibly simple to whip up but also an unforgettable way to enjoy eggplant
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
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Ingredients 

  • 2 aubergines (eggplants)
  • 2 tablespoons miso paste
  • 1 tablespoon peanut butter, see note
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar or mirin
  • 1 tablespoon maple syrup
  • 1 tablespoon hot water

Instructions 

  • Preheat oven to 350°F. Line a baking sheet with parchment paper. Wash and pat dry the aubergines. Using a sharp knife, score flesh diagonally in criss-cross pattern. You want deep cuts but take care not to cut through the skin.
  • Brush the eggplant halves with some sesame oil and bake flesh side down for 15 minutes.
  • In a small bowl, mix together the miso paste, peanut butter, rice vinegar, maple syrup, and hot water until smooth and well-combined.
  • Remove from the oven, flip over and using a spoon or a pastry brush, spread the miso glaze evenly over all the eggplants. Carefully work the miso sauce into the crisscross cuts. Take your time making sure the miso mixture gets distributed throughout. If you desire a crispier exterior, place under the broiler for the last 5 minutes of cooking.
  • Bake for 15-20 more minutes, until the eggplants are tender. If you desire a crispier exterior, place under the broiler for the last 5 minutes of cooking.
  • Sprinkle baked eggplants with toasted sesame seeds and sliced green onions. Enjoy immediately.

Notes

It is best to enjoy miso aubergine immediately, but if you have any leftovers, transfer to an airtight container and refrigerate for up to 3 days. Reheat in the microwave or oven at 375°F until heated through.

 

Nutrition

Calories: 143kcal | Carbohydrates: 20g | Protein: 4g | Fat: 6g | Sodium: 339mg | Potassium: 576mg | Fiber: 8g | Sugar: 12g | Vitamin A: 60IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 1mg
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