Ginger & Miso Roasted Eggplant

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INGREDIENTS

6 large Japanese eggplants
1 tablespoon olive oil
⅓ cup low-sodium white miso
1 tablespoon finely chopped ginger
1 tablespoon finely chopped garlic
1 tablespoon sesame oil
1 teaspoon low-sodium soy sauce
1 tablespoon rice wine vinegar
3 tablespoons thinly sliced scallions
1 tablespoon sesame seeds (optional)

DIRECTIONS

  1. Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper or aluminum foil.

  2. Trim tops off of the eggplants and thinly slice lengthwise. Set aside in a large bowl.

  3. In a medium bowl combine olive oil, miso, ginger, garlic, sesame oil, soy sauce and rice wine vinegar. Add a splash of warm water from the tap and use a whisk to mix well.

  4. Gently toss eggplant slices with miso mixture. Lay eggplant slices on baking sheet, making sure not to overlap slices.

  5. Bake for 25 minutes or until eggplant is browned. Top with sliced scallions and sesame seeds, if using.

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quick tips

  • Japanese eggplants are the long and skinny variety, which work particularly well for this recipe.

  • White miso has a more mild flavor than other varieties.

  • You can substitute rice wine vinegar with fresh lime juice.