Roasted Miso-Ginger-Glazed Eggplant

Eggplant is a staple in our boxes all year long, which is why we’re always on the look out for new ways to cook it. Enter: This roasted version that’s halved, scored, and then covered in some of the most flavorful and fragrant ingredient combos. Soy sauce, ginger, honey, rice wine vinegar.

Roasted Miso-Ginger Glazed Eggplant

5 from 2 reviews

• Author: Misfits Market

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Ingredients

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• 3–4 medium eggplants, halved lengthwise
• 1 tablespoon grapeseed or neutral oil
• 1/4 cup white miso paste
• 2 tablespoons ginger, grated
• 2 tablespoons rice wine vinegar
• 1 tablespoon soy sauce
• 1 1/2 tablespoons honey
• 1 tablespoon warm water
• 2 tablespoons chives, finely chopped
• 1/2 tablespoon white and/or black sesame seeds
• Salt

 

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Instructions

1. Preheat oven to 425 degrees.
2. Use a sharp knife to score a diamond pattern across the flesh of the eggplant.
3. Sprinkle eggplant with salt and place in a shallow baking pan cut side down. Let rest for 15-30 minutes, then use a paper towel to blot water droplets from eggplant and clean out any remaining liquid from the baking pan.
4. Brush oil all over eggplant and return to baking pan.
5. In a small bowl, whisk together miso paste, ginger, rice wine vinegar, soy sauce, honey, and water. Smear miso mixture over the cut side of each eggplant.
6. Roast for 30-35 minutes, until tops begin to brown and eggplant is tender.
7. Transfer to a serving platter and garnish with chives and sesame seeds. Enjoy!

 

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