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Miso Glazed Eggplant

Miso Glazed Eggplant
Serves: 6 people Prep time: 5min. Cook time: 35min.
Miso eggplant is a favourite dish of mine when dining out at a Japanese restaurant, but I know they can often be laden with unnecessary sugar, thickeners and often deep-fried in vegetable oil. This is a much cleaner version, to be enjoyed guilt-free and with love. I think it makes the perfect accompaniment to my Mushroom San Choy Bow 🙂

Ingredients

For: 6 people
  • 3 large  eggplants 
  • 2 tbsp miso paste  (gluten-free & unpasteurised is best)
  • 2 tbsp tamari sauce  (gluten-free)
  • 1 tbsp sesame oil or melted coconut oil 
  • 1 tbsp maple syrup 
  • 1 tbsp Coconut Vinegar  (optional)
  • Pinch  chilli flakes or powder 

Instructions

  1. Preheat oven to 200 C and line a baking tray with baking paper
  2. To eggplant, halve lengthways and use the tip of your knife to make medium slices in a criss-cross pattern (3 diagonal one way, 3 the other way). Place on baking tray, criss-cross side up.
  3. Bake eggplant on the middle rack, for 18-20 minutes whilst you prepare the sauce.
  4. Whisk all glaze ingredients together until thick and smooth.
  5. Once the eggplant is ready, use a brush to cover the criss-cross side in the glaze.
  6. Return to the oven, middle rack and bake for a further 12-15 mins.
  7. Remove from oven, allow to cool for 5 mins before serving. Delicious sprinkled with sesame seeds and chopped herbs.

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