Miso Glazed Eggplant
Ingredients
- 2 tbsp soy sauce
- 1 tsp miso paste
- 1 tbsp rice wine vinegar
- 1 1/2 tbsp maple syrup
- 1 tsp garlic chili sauce or (1 tsp mustard, 1 tsp hot sauce and 1/2 tsp garlic powder)
Preparation
Set oven to 375F
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 (I did a cross hatch pattern)
Whisk together remaining ingredients until smooth
Brush the surface of the eggplant with the sauce to fully coat the scored side of the eggplant
Take eggplant and place in the oven for 8 minutes
Pull eggplant out and baste again with the miso sauce
Place back in the oven for another 6-8 minutes, baste and cook again for another 4-5 minutes or until middle of eggplant is soft
Remove eggplant from oven, and brush again with remaining sauce
Carefully transfer eggplant to a serving plate and enjoy as desired
You can scoop out the inside with a spoon if you are not a fan of eggplant skin
