Roasted Eggplant with a Miso Glaze – Bachelor on a Budget Cooking Bachelor on a Budget Cooking

Roasted Eggplant with a Miso Glaze

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February 19, 2017

This roasted miso glazed eggplant recipe is one of my favorite ways to cook eggplant. Miso Glazed Eggplant comes out rich and savory with umami flavors and it's also vegan and vegetarian!


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Directions

11. Set oven to 425 degrees. Lay eggplant flat on a lined baking sheet. If your eggplant has lots of seeds, you can remove potential bitterness, by sprinkling coarse salt over the eggplant, and after 5 - 10 minutes, wipe the salt and moisture that rises to the top with a paper towel. This is optional, and I often skip this step.

22. Brush both sides of eggplant with olive oil or another oil you prefer. Place in the oven for 15 - 20 minutes, and take out when it starts to brown. Flip the eggplant.

33. While eggplant is cooking, in a bowl add Miso Paste, rice vinegar, sugar and soy sauce, and whisk till smooth.

44. Lighty spread miso sauce on eggplant and place back in oven set on broil for 3-5 minutes. Keep a careful eye on it to make sure it doesn't burn. That can be the difference of a couple minutes under a broil. Remove and serve with chopped green onion.

Ingredients

1 Eggplant (1/2 inch slices)

2 tbsp of Miso Paste

2 tbsp of Rice Vinegar (I've even used apple cider, or sake combined with mirin. The idea is to add an acidic flavor)

1 tbsp of Sugar (Or sugar substitute: maple syrup, honey, mirin)

1 tsp of Soy Sauce

Chopped Green Onions for garnish


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