Ingredients with Measurements:
- 2 large eggplants, sliced into 1/2 inch rounds
- 1/4 cup white miso paste
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- 2 green onions, thinly sliced (optional)
- 1 tablespoon sesame seeds (optional)
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the miso paste, honey, rice vinegar, sesame oil, grated ginger, and minced garlic until smooth.
3. Brush both sides of the eggplant slices with vegetable oil and season with salt and pepper.
4. Arrange the eggplant slices on the prepared baking sheet and brush generously with the miso glaze.
5. Bake for 20-25 minutes, or until the eggplant is tender and the glaze is caramelized and bubbly.
6. Remove from the oven and sprinkle with sliced green onions and sesame seeds, if desired.
7. Serve hot or at room temperature.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Oven temperature: 400°F (200°C)
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 170
Total fat: 10g
Saturated fat: 1.5g
Cholesterol: 0mg
Sodium: 420mg
Total carbohydrate: 20g
Dietary fiber: 7g
Total sugars: 12g
Protein: 3g
Substitutions for ingredients:
- Instead of white miso paste, you can use red miso paste or soybean paste.
- Instead of honey, you can use maple syrup or agave nectar.
- Instead of rice vinegar, you can use apple cider vinegar or white wine vinegar.
- Instead of sesame oil, you can use vegetable oil or olive oil.
- Instead of vegetable oil, you can use canola oil or grapeseed oil.
Variations:
- Add sliced bell peppers or onions to the baking sheet for a colorful and flavorful side dish.
- Use the miso glaze on other vegetables such as zucchini, sweet potatoes, or mushrooms.
- Top the eggplant with chopped fresh herbs such as cilantro or parsley before serving.
Tips and tricks:
- Make sure to brush the eggplant slices with vegetable oil to prevent them from sticking to the baking sheet.
- Use a pastry brush to evenly distribute the miso glaze on the eggplant slices.
- For a stronger ginger flavor, grate the ginger using a microplane grater.
- If the miso glaze is too thick, you can thin it out with a little bit of water.
Storage instructions:
Leftover miso-glazed eggplant can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the eggplant, place it on a baking sheet and bake in a preheated 350°F (180°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the miso-glazed eggplant slices on a platter and sprinkle with sliced green onions and sesame seeds for a beautiful presentation.
Garnishes:
Sliced green onions and sesame seeds are great garnishes for this dish.
Pairings:
This dish pairs well with steamed rice or quinoa.
Suggested side dishes:
Serve the miso-glazed eggplant with a side of stir-fried vegetables or a simple green salad.
Troubleshooting advice:
- If the eggplant is not tender after baking, you can cover it with foil and bake for an additional 5-10 minutes.
- If the miso glaze is too thick, you can thin it out with a little bit of water.
Food safety advice:
Make sure to wash the eggplant thoroughly before slicing and cooking. Store leftovers in the refrigerator and reheat to an internal temperature of 165°F (74°C) before serving.
Food history:
Miso-glazed eggplant is a popular Japanese dish that is often served as a side dish or appetizer. Miso paste is a traditional Japanese ingredient made from fermented soybeans and is commonly used in soups, marinades, and dressings.
Flavor profiles:
The miso glaze adds a savory and slightly sweet flavor to the eggplant, while the sesame oil and ginger add a nutty and spicy flavor.
Serving suggestions:
Serve the miso-glazed eggplant as a side dish or appetizer at your next dinner party or potluck.
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Region: Japanese