Ingredients
Scale
- 1 large eggplant (cut into 1-inch cubes)
- 2 tablespoons olive oil
- 1/4 cup white miso paste
- 2 tablespoons fruit juice (replacing mirin)
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon grated fresh ginger
- 1 clove garlic (minced)
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a mixing bowl, toss eggplant cubes with olive oil, salt, and pepper until coated.
- Spread eggplant on a baking sheet in a single layer and roast for 20-25 minutes, flipping halfway through.
- While roasting, whisk together miso paste, fruit juice, soy sauce, honey, ginger, and garlic in a bowl.
- After roasting, brush the eggplant with the miso glaze and return to the oven for an additional 5-7 minutes until bubbly.
- Serve warm with optional garnishes like sesame seeds or chopped green onions.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1/4 of the recipe (approximately 120g)
- Calories: 110
- Sugar: 6g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 0.8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg