Miso-Glazed Eggplant
Ready In: 17 mins
Serves: 4
Ingredients
- 2 whole purple eggplants
- 1 tablespoon sesame seeds
- 1 small bunch cilantro, chopped
- 1 tablespoon olive oil
- 1 teaspoon sesame oil
- 1 tablespoon miso
- 2 teaspoons honey
- 1 pinch black pepper
Directions
- Preheat oven to 425F Cut the eggplants in half, and score the flesh in a crosswise pattern to make a grid on the surface.
- Whisk together the sesame oil, olive oil, honey, and miso paste in a small bowl. Brush or drizzle over the eggplant flesh, making sure to get into the cracks you cut. Top with a sprinkle of black pepper.
- Bake for 15 minutes, or until the eggplants are golden and the flesh is tender.
- While the eggplant is baking, toast your sesame seeds in a dry pan for 30 seconds to get them fragrant and crunchy.
- Once you remove eggplant from the oven, top with your sesame seeds and cilantro.
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