Umami-Glazed Miso Eggplant
This roasted eggplant is glazed with a rich, savory-sweet sauce made from miso, peanut butter, soy, maple, and fresh aromatics. Baked until tender and caramelized, then finished with toasted sesame seeds, cilantro, and sliced serrano peppers, it’s a bold, umami-packed dish that’s as comforting as it is vibrant
Ingredients
- 4 Japanese eggplants
- kosher salt
- 3 tbsp olive oil
- 2 tbsp maple syrup
- 2 tbsp miso paste
- 2 tbsp peanut butter
- 1 tbsp rice wine vinegar
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1 garlic clove grated on a microplane
- 1 tsp freshly grated ginger
- 1 tbsp toasted sesame seeds
- 2 tbsp cilantro finely chopped
- 1 serrano pepper thinly sliced
Instructions
- Preheat your oven to 400°. Slice eggplants in half and use a knife to score them on a bias. Season lightly with kosher salt and arrange on a sheet tray.
- Whisk together olive oil, maple syrup, miso paste, peanut butter, rice wine vinegar, soy sauce, sesame oil, garlic and ginger in a bowl. Divide the sauce and drizzle on your eggplants. Use fingers to help get the sauce down into the grooves.
- Bake in the oven for 40 minutes. Let cool slightly and sprinkle with sesame seeds, cilantro and serrano peppers. Serve immediately.