Miso Glazed Eggplant
This Miso Glazed Eggplant is a delicious, easy-to-make dinner option packed with anti-inflammatory benefits. Eggplant, rich in antioxidants, fiber, and vitamins, serves as a great base for the umami-rich miso paste. The addition of garlic and ginger not only enhances the flavor but also boosts the anti-inflammatory properties of this dish, making it a perfect choice for a healthy dinner.
Anti-Inflammatory Ingredients
Ingredients
- 2 medium eggplants
- 2 tablespoons white miso paste
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 1 clove garlic, minced
- 1 teaspoon ginger, grated
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut the eggplants in half lengthwise, then score the flesh in a diamond pattern, being careful not to cut through the skin.
In a small bowl, mix the miso paste, rice vinegar, soy sauce, sesame oil, and honey until smooth. Stir in the minced garlic and grated ginger.
Spread the miso mixture evenly over the cut side of each eggplant half.
Place the eggplants on the prepared baking sheet, cut side up, and roast in the preheated oven for 25 minutes, or until the eggplant is tender and the topping is caramelized.
Garnish with sliced green onions and sesame seeds before serving.
Nutritional Information
210
Calories
5g
Protein
35g
Carbs
7g
Fat
9g
Fiber
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