Sheet Pan Miso Glazed Eggplant
This easy Japanese vegetable dish is ready in about 30 minutes and makes 4 servings. It is built around Japanese eggplant, white miso paste and mirin. The cooking is mostly roasting. It is vegan and dairy-free. It is on the lighter side, at about 220 calories and 8 g of protein per serving.
- Total time
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 220 kcal
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Ingredients
For 4 servings
- 4Japanese eggplants
- 3 tbspwhite miso paste
- 2 tbspmirin
- 1 tbspsesame oil
- 1 tbsprice vinegar
- 1 tbspbrown sugar
- 1 tbspsesame seeds
- 3 stalksgreen onion
Instructions
- Preheat oven to 200C (400F). Halve the eggplants lengthwise and score the flesh in a crosshatch pattern without cutting through the skin.
- Whisk together the white miso paste, mirin, sesame oil, rice vinegar, and brown sugar in a small bowl until smooth.
- Place the eggplant halves cut-side up on a sheet pan. Brush generously with the miso glaze, pressing it into the scored cuts. Roast for 20-25 minutes until the eggplant is very soft and the glaze is caramelized and bubbly.
- Sprinkle with sesame seeds and thinly sliced green onions. Serve hot from the sheet pan.
Nutrition per serving
- Calories
- 220 kcal
- Protein
- 8 g
- Fat
- 10 g
- Carbs
- 28 g
Approximate values for one serving.
About this recipe
- Cuisine: Japanese
- Dish type: Vegetable
- Diet: vegan, dairy-free
- In cookbook: One-Pan Wonders
