August 15, 2021
Miso Glazed Eggplant
This is a delicious and easy Asian-inspired side dish. Eggplant turns soft and tender with roasting and a miso soy glaze imparts a sweet, earthy, and umami flavor. A bit of green onion adds a fresh herbal note while furikake adds a savory crunch.
Servings: 3
Calories: 48kcal
Ingredients
- 6 Japanese baby eggplants halved and scored with crosshatches (allows sauce to penetrate into the eggplant better), or 1 large eggplant
- 1 teaspoon white miso paste
- 1 tablespoon gluten-free soy sauce or coconut aminos
- 1/2 tablespoon monk fruit powdered, omit if using coconut aminos
- avocado oil spray for the pan
- 1 green onion sliced thin
- 2 teaspoons furikake for garnish, optional
Instructions
- Preheat the oven to 350ºF and line a rimmed baking sheet with foil. Grease the foil with a small amount of avocado spray to prevent sticking and set aside.
- Combine the miso, soy, and monk fruit in a small bowl.
- Lay the eggplant halves on the baking sheet and using a spoon, spread the miso glaze over the cut side of the eggplants.
- Bake at 350ºF for 40 minutes, or until soft and the glaze is golden. Remove from oven and garnish with green onions and furikake.
Notes
Protein:Energy Ratio: 0.4
Nutrition Facts
Miso Glazed Eggplant
Amount per Serving
Calories
48
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Sodium
421
mg
18
%
Potassium
380
mg
11
%
Carbohydrates
10
g
3
%
Fiber
5
g
21
%
Sugar
6
g
7
%
Protein
2
g
4
%
Vitamin A
81
IU
2
%
Vitamin C
4
mg
5
%
Calcium
24
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @PrimalWellnessCoaching or tag #PrimalWellnessCoaching!
