Ingredients
Ingredients
- 2 medium aubergines (eggplants)
- 2 tablespoons miso paste
- 1 tablespoon olive oil
- 1 tablespoon maple syrup (adjust to taste for sweetness)
- 1 tablespoon soy sauce or tamari
Instructions
- Preheat Oven: Preheat your oven to 400°F (205°C) to prepare for baking the aubergines.
- Prepare Aubergines: Cut the aubergines in half lengthwise. Using a knife, score crisscross slices into the flesh about ½ inch deep to help the miso glaze penetrate better.
- Initial Bake: Place the aubergine halves cut-side up on a baking sheet. Bake them for 20 minutes until they start to soften and turn slightly brown.
- Make Miso Glaze: While the aubergines are baking, combine miso paste, olive oil, maple syrup, and soy sauce in a small bowl. Add olive oil, maple syrup, and soy sauce slowly into the miso paste, mixing well after each addition to avoid lumps.
- Apply Glaze and Final Bake: Brush the miso glaze generously over the baked aubergine halves. Return them to the oven and bake for another 10-15 minutes until the tops are golden and the aubergine is completely soft.
- Serve: Enjoy the miso aubergine immediately while warm, either as a flavorful side dish or main course.
Notes
- You can substitute soy sauce with tamari for a gluten-free option.
- Adjust the amount of maple syrup based on your preferred level of sweetness.
- Scoring the aubergine deeply allows the glaze to penetrate better, enhancing flavor.
- Serve immediately to enjoy the best texture and taste.
- Leftovers can be refrigerated and gently reheated, though texture may soften further.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Main Course, Side Dish
- Method: Baking
- Cuisine: Asian
- Diet: Gluten Free, Hindu, Vegan, Vegetarian
