Baked Miso Glazed Eggplant
Ingredients
- 1 medium eggplant
- 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.
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.
