Recipe:
Baked Miso Eggplant
Posted in Soups ‘n’ 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!
Prep:
10
mins
cook
20
mins
serves
4
Easy Peasy
You will need:
- 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)
- Green onion, finely chopped
- Toasted sesame seeds
- Brown or white rice
~
Recipe:
Rainbow Nourishments
Directions:
- 1Preheat the oven to 180°C.
- 2Cut each eggplant in half lengthways and score their flesh in a criss-cross pattern. (Pro tip: the deeper these cuts, the better the marinade will infuse the eggplants!) Place the eggplants on a lined baking tray with the cut side facing up.
- 3Thoroughly rub the salt into the flesh of each eggplant for a minute or two. Set aside.
- 4To make the marinade, add the maple syrup, miso paste, ginger and sesame oil to a bowl and mix until smooth.
- 5Brush the marinade on the flesh of each eggplant making sure it’s all covered — and crevasses filled!
- 6Bake the eggplant in the oven for 20–25 minutes or until the top is golden brown and the eggplant is tender. (You may need extra time depending on your oven; just aim for the golden brown hue!)
- 7Sprinkle some green onion and sesame seeds on the eggplants. Serve with hot rice.
Did you enjoy this recipe?
More Comfort food recipes
Superfood Rocky Road Slice
Veggie Loaf with Tomato Chilli Glaze
Buffalo Cauliflower Pizza
Chips with All The Seasonings
Hummus with Roasted Mushrooms & Caramelised Onions
Slow Cooker Lentil Bolognese with Creamy Polenta
Smoky Tofu Scramble on Toast
Peanut Butterscotch Slice
Spinach & Almond Curry
Baked Thai Curry Puffs
Baked Miso Eggplant
Chickpea Flour Omelette with Avo & Asian Veggies
Sign up for a week of delicious plant-based recipes
Send me my recipes
