Ingredients
Main Ingredients
- 2 large eggplants
- 2 tablespoons olive oil
- 2 tablespoons white miso paste
- 2 teaspoons soy sauce
- 2 cloves garlic, minced
- 1 teaspoon rice vinegar
- Pinch of red pepper flakes
For Serving
- 1 teaspoon sesame oil
- 2 teaspoons sesame seeds
- Chopped cilantro
Instructions
- Preheat oven: Preheat your oven to 400°F (204°C) to prepare for roasting the eggplant.
- Prepare the eggplant: Slice off the top of each eggplant and then cut each one in half lengthwise.
- Score the eggplant: Using a sharp knife, score the flesh of the eggplant diagonally in a criss-cross pattern, taking care not to cut through the skin. This helps the marinade penetrate and cooks the eggplant evenly.
- Make the miso glaze: In a small bowl, whisk together olive oil, white miso paste, soy sauce, minced garlic, rice vinegar, and a pinch of red pepper flakes until well combined.
- Brush the eggplants: Generously brush the miso mixture onto the flesh side of the eggplants until fully coated.
- Roast the eggplant: Place the eggplants skin side down on a baking sheet and roast in the preheated oven for 10 minutes.
- Broil for caramelization: After roasting, switch the oven to broil on high and broil the eggplants for 5 minutes, allowing the tops to become golden brown and caramelized.
- Finish and serve: Remove from the oven, then drizzle the roasted eggplants with sesame oil, sprinkle with sesame seeds and chopped cilantro. Serve warm.
Notes
- You can substitute white miso paste with yellow miso for a slightly different flavor profile.
- Be careful when broiling to avoid burning the eggplant; keep a close eye during the 5 minutes.
- For extra flavor, add a squeeze of fresh lemon juice before serving.
- This dish pairs well with steamed rice or as a side to grilled meats or tofu.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Japanese
- Diet: Vegetarian
