Baked Miso Glazed Eggplant
Ingredients
- 1 medium eggplant
- 2 tablespoons soy sauce
- 1 teaspoon miso paste
- 1 tablespoon rice wine vinegar
- 1.5 tablespoons maple syrup
- 1 teaspoon garlic chili sauce, or 1 teaspoon mustard, 1 teaspoon hot sauce, and 0.5 teaspoon garlic powder
Preparation
Set oven to 375 degrees Fahrenheit.
Fill a medium bowl or dish with salted water and submerge both eggplant pieces under water for about 10 minutes.
Remove eggplant and score it as desired in a cross hatch pattern.
Whisk together the remaining ingredients until smooth to make the sauce.
Brush the surface of the eggplant with the sauce to fully coat the scored side.
Place the eggplant in the oven for 8 minutes.
Remove eggplant from oven and baste again with the miso sauce.
Return eggplant to oven for another 6 to 8 minutes.
Baste again and cook for another 4 to 5 minutes or until the middle of the eggplant is soft.
Remove eggplant from oven and brush again with the remaining sauce.
Carefully transfer eggplant to a serving plate.
Enjoy as desired.
Tips
Scoop out the inside with a spoon if you are not a fan of eggplant skin.
