Miso Ginger Glazed Eggplant

$- 2 medium eggplants, sliced into 1-inch thick rounds - 3 tablespoons miso paste (white or yellow) - 2 tablespoons fresh ginger, grated - 2 tablespoons honey or maple syrup - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon sesame oil - 1 tablespoon rice vinegar - 2 cloves garlic, minced - 1 tablespoon sesame seeds (for garnishing) - Chopped green onions (for garnishing) If you can't find miso paste, use tahini for a nutty flavor. For ginger, ground ginger works, but fresh is best. Maple syrup can be swapped with agave syrup for a vegan option. Use tamari instead of soy sauce for a gluten-free choice. You can replace eggplant with zucchini or mushrooms for variety. This recipe is simple and full of flavor. You can mix and match with many ingredients! {{ingredient_image_1}} Start by preheating your oven to 400°F (200°C). This helps cook the eggplant evenly. While the oven heats, slice the eggplants into 1-inch thick rounds. Make sure the slices are even. This helps them cook at the same rate. Place the rounds on a baking sheet lined with parchment paper. In a mixing bowl, add the following ingredients: - 3 tablespoons miso paste (white or yellow) - 2 tablespoons fresh ginger, grated - 2 tablespoons honey or maple syrup - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon sesame oil - 1 tablespoon rice vinegar - 2 cloves garlic, minced Whisk these ingredients together until smooth. The glaze should be thick yet spreadable. This mix gives a sweet and salty flavor that pairs well with eggplant. Brush both sides of each eggplant slice with the miso ginger glaze. Make sure to coat them well. Place the baking sheet in the oven and bake for about 25-30 minutes. Flip the eggplant halfway through to ensure even cooking. Basting with leftover glaze helps deepen the flavors. The eggplant is done when it is tender and has a nice caramel color. Let it cool for a minute before serving. Garnish with sesame seeds and chopped green onions for a fresh touch. Enjoy your delicious Miso Ginger Glazed Eggplant! Caramelization gives eggplant a rich flavor. To get it right, brush the eggplant with the glaze. The sugar in the honey or maple syrup helps. Bake at 400°F (200°C) until golden brown. Flip the slices halfway through. This ensures even cooking and browning. Keep an eye on it; you want it tender, not mushy. Flipping eggplant can be tricky. Use a wide spatula to lift each slice. Move slowly to avoid breaking them. Flip them halfway through baking for even cooking. If you feel resistance, wait a bit longer. This helps each piece brown nicely on both sides. Don’t waste any glaze! Brush it on the eggplant before baking. You can also save it for other dishes. Use it on tofu or grilled veggies. It adds a nice flavor punch. Just store it in the fridge for up to a week. Pro Tips Choose the Right Eggplant: Look for eggplants that are firm and glossy. Avoid ones with soft spots or wrinkles for the best texture. Adjust the Sweetness: Depending on your preference, you can increase or decrease the amount of honey or maple syrup in the glaze to suit your taste. Extra Flavor: For an added depth of flavor, marinate the eggplant in the glaze for 30 minutes before baking. Garnish Wisely: Beyond sesame seeds and green onions, consider adding a sprinkle of chili flakes for a spicy kick! {{image_2}} You can easily make this dish vegan and gluten-free. Simply swap honey for maple syrup. Use tamari instead of soy sauce for a gluten-free option. Miso paste is usually vegan, but always check the label. This way, you keep the great taste intact while making it suitable for various diets. Miso ginger glazed eggplant pairs well with many meals. Serve it as a side dish with rice or quinoa. It also works great with grilled tofu or chicken. For a fun twist, add it to a grain bowl with veggies. This dish adds a burst of flavor to any plate. You can prepare eggplant in different ways. Grilling gives it a smoky taste. Brush the eggplant with glaze and grill it for a few minutes on each side. Sautéing is another option. Cook the slices in a pan with a little oil until soft. Each method brings a unique flavor to the dish. To keep your miso ginger glazed eggplant fresh, place it in an airtight container. This helps prevent moisture loss and keeps flavors intact. Store it in the fridge for up to three days. When you’re ready to enjoy it again, just take it out. You can freeze the eggplant if you have extra. First, allow it to cool completely. Then, place it in a freezer-safe container or bag. Make sure to remove as much air as possible. The eggplant can stay frozen for up to three months. When you want to eat it, just thaw it overnight in the fridge. For the best taste, reheat your eggplant in the oven. Preheat it to 350°F (175°C). Place the eggplant on a baking sheet and cover it with foil to keep it moist. Heat for about 10-15 minutes. You can also reheat it in a microwave. Just make sure to cover it to avoid drying out. Enjoy your tasty meal! If you do not have miso paste, try using tahini or peanut butter. These options give a different taste but still add creaminess. You can also mix soy sauce with a little almond or cashew butter. This mix provides a savory flavor. Yes, you can use zucchini, mushrooms, or bell peppers. Each vegetable will absorb the glaze nicely. Just make sure to cut them in similar sizes for even cooking. Eggplant is done when it is soft and golden brown. You can test it with a fork. If it goes in easily, it’s ready. The caramelization will add great flavor. In this post, I shared how to make miso ginger glazed eggplant. We covered key ingredients, juicy substitutes, and the steps to bake it perfectly. I also gave tips for the best caramelization and flipping methods. Don’t forget the variations and storage tips for leftovers. Remember, you can use other veggies too. This dish is easy to customize and enjoy later. Try it out and explore new flavors in your meals. Cooking should be fun, and I hope you find joy in this recipe!$

Miso Ginger Glazed Eggplant

A deliciously sweet and savory dish featuring eggplant glazed with a miso ginger sauce.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Asian

Servings 4

Calories 150 kcal

Ingredients

2 medium eggplants, sliced into 1-inch thick rounds
3 tablespoons miso paste (white or yellow)
2 tablespoons fresh ginger, grated
2 tablespoons honey or maple syrup
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon sesame oil
1 tablespoon rice vinegar
2 cloves garlic, minced
1 tablespoon sesame seeds (for garnishing)
1 bunch chopped green onions (for garnishing)

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a mixing bowl, whisk together the miso paste, grated ginger, honey or maple syrup, soy sauce, sesame oil, rice vinegar, and minced garlic until smooth to create the glaze.
Place the sliced eggplant rounds on the prepared baking sheet, and brush each slice generously with the miso ginger glaze on both sides.
Bake in the preheated oven for about 25-30 minutes, flipping halfway through, until the eggplant is tender and caramelized. Make sure to baste with any leftover glaze for extra flavor.
Once done, remove the eggplant from the oven and let it cool slightly.
Serve the eggplant on a platter, sprinkle generously with sesame seeds and chopped green onions for a finishing touch.

Notes

For a gluten-free option, use tamari instead of soy sauce.

Keyword eggplant, glazed, miso, vegetarian