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Miso-Ginger Glazed Eggplant with Sesame Seeds

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A vibrant dish featuring roasted eggplant drizzled with a rich, umami-packed glaze of miso and ginger, topped with crunchy sesame seeds.

Ingredients

Scale
  • 2 medium eggplants, sliced into 1-inch thick rounds
  • 1 tablespoon vegetable oil
  • 1 tablespoon sesame oil
  • 1/4 cup white miso paste
  • 2 tablespoons soy sauce
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon garlic, minced
  • 2 tablespoons sesame seeds, toasted
  • 2 green onions, sliced (for garnish)

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Whisk together the miso paste, soy sauce, grated ginger, honey (or maple syrup), rice vinegar, and minced garlic until smooth.
  3. Place the sliced eggplant on the prepared baking sheet. Brush both sides with vegetable oil and sesame oil.
  4. Spread the miso-ginger glaze generously over the eggplant slices.
  5. Roast the eggplant for 20-25 minutes, flipping halfway through, until tender and caramelized.
  6. Remove from the oven and sprinkle with toasted sesame seeds and sliced green onions before serving.

Notes

To reduce bitterness, sprinkle salt on the slices and let sit for 30 minutes before rinsing. Use tamari for a gluten-free option.

Nutrition

Find it online: https://doughgirlbylea.com/miso-ginger-glazed-eggplant-sesame-seeds/

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