Miso Glazed Eggplant

5 from 1 vote

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.

Course Side Dish

Cuisine Asian, Japanese

Keyword asian, dairy-free, easy, egg-free, eggplant, japanese, nut-free, side, vegetarian

Prep Time 10

Cook Time 40

Servings

Calories 48kcal

Author Jenny Ross

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

Get Recipe Ingredients

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