Description
Roasted eggplant cubes glazed with a savory-sweet miso mixture, finished with sesame and green onions.
Ingredients
Scale
- 1 large eggplant, cut into 1-inch cubes
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup white miso paste
- 2 tablespoons mirin
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- Sesame seeds for garnish (optional)
- Chopped green onions for garnish (optional)
Instructions
- Preheat your oven to 400?F (200?C).
- Toss the eggplant cubes with olive oil, salt, and pepper on a baking sheet.
- Roast for 20?25 minutes, or until tender and lightly browned, flipping halfway through.
- While the eggplant is roasting, whisk together the miso paste, mirin, soy sauce, honey, ginger, and garlic in a small bowl to create the glaze.
- Once the eggplant is tender, remove it from the oven.
- Brush the miso glaze generously over the roasted eggplant cubes.
- Return the eggplant to the oven for another 5?7 minutes, or until the glaze is bubbly and slightly caramelized.
- Garnish with sesame seeds and green onions if desired. Serve warm.
- Prep Time: 10 mins
- Cook Time: 25-32 mins