Miso is a thick paste made from soybeans that have been fermented with salt and koji spores. It’s available in supermarkets and organic food stores and often used to make Japanese miso soups. Nutritiously healthy, the paste is high in plant-based protein, nutrients and compounds.
Miso-Glazed Eggplant [Vegan]
Serves
Two to three small/medium-size aubergines (4-6 halves).
Ingredients You Need for Miso-Glazed Eggplant [Vegan]
For the glaze, whisk together in a small bowl the following:
- 1 tablespoon brown miso paste
- 2 tablespoons sherry vinegar
- 3 tablespoons olive or veggie oil
- 1 teaspoon granulated sugar cane
How to Prepare Miso-Glazed Eggplant [Vegan]
- Wash aubergines and pat dry. Cut them in half, lengthwise. With tip of a sharp knife, score a diamond pattern in the flesh going all the way through, without penetrating the skin. Gently push downwards on each side of the halves to slightly open the diamond pattern. Place aubergines in a baking tray lined with parchment. Brush tops with the glaze ensuring that some of it seeps into the slits. Roast in preheated oven on middle rack between 30 to 45 minutes (longer with bigger aubergines), or until tops are roasted. Half way through roasting, lightly brush tops with glaze. If you prefer your aubergines very charred, at the end of the roasting time, raise the oven rack and broil them for a short minute. Remove from oven. Sprinkle tops with roasted sesame seeds immediately.
- Allow to cool for a short while and serve warm. Sprinlke tops with chives and fresh mint leaves or eat them plain. They can be enjoyed warm or chilled with a crisp rucola or garden salad (the flesh is less soft when cooled).
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About The Author
Julie Zimmer
See My RecipesJulie combines her years of medical experience with her passion for healthy eating to bring you nutritious and delicious recipes. With Bachelor Degrees in Psychology and Nursing, and a Master’s Degree in Community Health Nursing Education, Julie has worked in various health care settings, from intensive care to medical-surgical to community and public health. Julie is constantly experimenting in the kitchen to come up with healthy recipes that everyone can enjoy. As the founder of Health Continuum, she believes that good health is more than the sum of its parts.
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