Ingredients with Measurements:
- 2 medium eggplants, sliced into 1/2-inch rounds
- 1/4 cup white miso paste
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- 1 tablespoon sesame seeds
- 1/4 cup chopped scallions
Special Equipment Needed:
- Baking sheet
- Mixing bowl
- Whisk
- Brush
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, sesame oil, rice vinegar, honey, soy sauce, garlic, and ginger until well combined.
3. Brush both sides of the eggplant slices with the miso mixture and place them on the prepared baking sheet.
4. Sprinkle the sesame seeds over the eggplant slices.
5. Bake the eggplant for 20-25 minutes or until tender and golden brown.
6. Remove the eggplant from the oven and sprinkle with chopped scallions.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Oven temperature: 400°F (200°C)
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 165
Fat: 8g
Carbohydrates: 23g
Protein: 4g
Sodium: 665mg
Sugar: 16g
Fiber: 6g
Substitutions for ingredients:
- If you don't have white miso paste, you can use yellow miso paste instead.
- You can substitute rice vinegar with apple cider vinegar or white wine vinegar.
- Agave nectar or maple syrup can be used instead of honey.
- If you don't have sesame oil, you can use olive oil or vegetable oil.
Variations:
- Add sliced bell peppers or zucchini to the baking sheet with the eggplant.
- Use this miso sauce as a marinade for chicken, tofu, or fish.
- Top the eggplant with crumbled feta cheese or chopped nuts before serving.
Tips and Tricks:
- Make sure to brush both sides of the eggplant slices with the miso mixture to ensure even flavor.
- If you prefer a sweeter taste, add more honey to the miso mixture.
- You can also broil the eggplant for the last 2-3 minutes to get a crispy top.
Storage Instructions:
Store any leftover eggplant in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the eggplant, place it in a preheated oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation Ideas:
Serve the sesame-miso eggplant on a platter with a sprinkle of sesame seeds and chopped scallions on top.
Garnishes:
Garnish the eggplant with fresh cilantro leaves or chopped parsley.
Pairings:
This dish pairs well with steamed rice or quinoa.
Suggested Side Dishes:
Serve the sesame-miso eggplant with a side of stir-fried vegetables or a green salad.
Troubleshooting Advice:
- If the eggplant is not cooked through after 25 minutes, bake it for an additional 5-10 minutes.
- If the miso sauce is too thick, add a splash of water to thin it out.
Food Safety Advice:
Make sure to wash the eggplant thoroughly before slicing it. Store any leftovers in the refrigerator and reheat them to an internal temperature of 165°F (74°C) before consuming.
Food History:
Miso is a traditional Japanese seasoning made from fermented soybeans. It has been used in Japanese cuisine for over 1,000 years.
Flavor Profiles:
This dish has a savory and slightly sweet flavor with a nutty sesame taste.
Serving Suggestions:
Serve the sesame-miso eggplant as a vegetarian main dish or as a side dish with other Asian-inspired dishes.
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Region: Japanese