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The magic of Miso Magic Eggplant Delight lies in the quality and selection of its ingredients. Each component contributes to the dish’s overall flavor profile, enhancing its taste and nutritional value. Let’s take a closer look at the key ingredients that make this recipe shine.

Miso Glazed Eggplant

Discover the deliciously unique Miso Magic Eggplant Delight, a dish that highlights the rich, umami flavors of miso and the tender texture of Japanese eggplants. This nutritious recipe is perfect for both a main meal and a flavorful side, catering to vegan and gluten-free diets. Learn how to bring out the natural sweetness of eggplant while soaking in a savory miso glaze, complemented by hints of maple syrup, soy sauce, and aromatic ginger and garlic. Enjoy a culinary adventure that supports your wellness while delighting your taste buds!
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Ingredients
  

2 medium-sized Japanese eggplants (or 1 large globe eggplant)

3 tablespoons white miso paste

2 tablespoons maple syrup (or honey, for non-vegan option)

1 tablespoon soy sauce (or tamari for gluten-free)

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 teaspoon freshly grated ginger

1 teaspoon garlic, minced

1 tablespoon sesame seeds

2 green onions, finely chopped

Fresh cilantro leaves for garnish (optional)

Instructions
 

Prepare the Eggplants: Preheat your oven to 400°F (200°C). Cut the eggplants in half lengthwise. If using globe eggplants, cut them into quarter wedges to ensure even cooking. Lightly score the flesh with a knife in a crisscross pattern to help the marinade absorb and promote even cooking.

    Make the Miso Glaze: In a medium bowl, whisk together the white miso paste, maple syrup, soy sauce, rice vinegar, sesame oil, grated ginger, and minced garlic until smooth. This glaze will give the eggplants a sweet and savory flavor.

      Marinate the Eggplants: Place the cut eggplants in a large mixing bowl or a dish. Pour the miso glaze over them, ensuring each piece is well coated. Let them marinate for at least 20 minutes (or up to 1 hour for deeper flavor).

        Roast the Eggplants: Line a baking sheet with parchment paper. Arrange the marinated eggplants, cut side up, on the baking sheet. Reserve any remaining glaze for basting. Roast in the preheated oven for 20-25 minutes, brushing with the reserved glaze halfway through, or until the eggplants are tender and caramelized.

          Garnish and Serve: Once roasted, remove the eggplants from the oven and sprinkle with sesame seeds and chopped green onions. Add fresh cilantro leaves for a burst of freshness if you like. Enjoy as a side dish, over rice, or as a main vegetarian dish!

            Prep Time, Total Time, Servings: 10 mins | 45 mins | Serves 4