Miso Glazed Eggplant
In this delightful entree, eggplants are marinated in a gingery miso glaze and baked to perfection. Smooth and slightly crunchy, this eggplant dish will melt in your mouth. Serve over brown rice for a simple but sophisticated dinner.
Low-Fat
Recipe by Manu
Ingredients
2 medium eggplants
1/4 cup white miso
2 tbsp finely diced fresh ginger
1 cup warm water
3 tbsp maple syrup
3 tbsp sesame seeds (adjust as desired)*
*Omit for a fat-free version.
Instructions
Peel and dice the eggplant into half inch cubes. Place them on a lined baking sheet.
Combine the ginger, maple syrup, warm water and miso in a small bowl. Whisk well.
Pour the ginger miso marinade over the eggplant and cover with a lid or tin foil. Marinate for an hour and a half to two hours.
About 20 minutes before the eggplant is ready, preheat the oven to 400°F degrees.
Keeping the cover on it, place the eggplant in the oven and bake for 30 minutes.
Remove the eggplant from the oven and stir in the sesame seeds. Return the eggplant to the oven, uncovered, for an additional 30 minutes.
Enjoy over a bed of fluffy brown rice.