Eggplant with Miso Glaze
A quick and savory weeknight dish: tender roasted eggplant slices brushed with a sweet-savory miso glaze, topped with crispy fried onions and fresh sage. Ready in about 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 280
- Protein
- 5g
Ingredients
- 1 large eggplant
- 2 tbsp miso paste
- 2 tbsp mirin
- 3 tbsp olive oil
- 1 small onion
- 8 leaves fresh sage leaves
Instructions
- 1
Preheat oven to 425°F. Slice the 1 large eggplant into 1/2-inch thick rounds. Brush both sides with 2 tbsp of the olive oil and place on a baking sheet.
- 2
Roast eggplant for 15-18 minutes, until golden and tender when pierced with a fork.
- 3
While eggplant roasts, whisk together 2 tbsp miso paste and 2 tbsp mirin in a small bowl. Thinly slice the 1 small onion.
- 4
Heat remaining 1 tbsp olive oil in a skillet over medium heat. Add the sliced onion and 8 sage leaves; cook until onion is golden and crispy, about 5 minutes.
- 5
Brush the roasted eggplant with the miso glaze and return to oven for 2-3 minutes, until glaze is bubbling. Top with crispy onions and sage leaves before serving.
Tools you’ll need
- baking sheet
- skillet
- brush
- knife
- cutting board
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