Baked Miso Eggplant Recipe
This recipe is rated 5.0 out of 5.
Healthy choice
Mostly whole foods
Gluten-free option
Refined sugar free
Oil-free option
Nut-free option
Budget friendly
Easy peasy
One-pot recipe
Kid-friendly
Comfort food
Lazy dinners
Salads
If you’re new to cooking with eggplants, this recipe is a great place to start. Raw, they have a pretty neutral taste, so they take on other flavours really beautifully — and you simply can’t go wrong with a maple-miso mix!
You will need
Serves 4
- 2 medium eggplants
- 1 teaspoon salt
- 2 tablespoons maple syrup
- 2 tablespoons white miso paste
- 2 tablespoons sesame oil (or omit if avoiding oil)
- 3 cm knob ginger, grated finely (optional)
To serve
- Green onion, finely chopped
- Toasted sesame seeds
- Brown or white rice
Recipe: Rainbow Nourishments
Directions
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Step 1
Preheat the oven to 180°C.
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Step 2
Cut each eggplant in half lengthways and score their flesh in a criss-cross pattern. Place the eggplants on a lined baking tray with the cut side facing up.
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Step 3
Rub the salt into the flesh of each eggplant. Set aside.
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Step 4
To make the marinade, add the maple syrup, miso paste, ginger and sesame oil to a bowl and mix until smooth.
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Step 5
Brush the marinade on the flesh of each eggplant making sure it’s all covered.
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Step 6
Bake the eggplant in the oven for 20–25 minutes or until the top is golden brown and the eggplant is tender.
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Step 7
Sprinkle some green onion and sesame seeds on the eggplants. Serve with hot rice.
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Recipe: Rainbow Nourishments
