Eggplant absorbs flavor like nothing else, which makes it the perfect canvas for a sweet-savory miso glaze. Broiled until the top caramelizes and the flesh turns creamy underneath, this is a restaurant-style side dish or light main that also happens to deliver miso's live fermented cultures, provided you don't overheat the glaze.
Ingredients
- 2 medium eggplants, halved lengthwise
- 2 tbsp olive oil
- 3 tbsp white miso paste
- 1 tbsp mirin
- 1 tbsp maple syrup or honey
- 1 tsp rice vinegar
- Sesame seeds and spring onions to garnish
Instructions
- Preheat oven to 200C. Score the flesh of each eggplant half in a crosshatch pattern. Brush with olive oil, season with salt, and roast cut-side up for 20 minutes.
- Whisk miso, mirin, maple syrup, and rice vinegar together until smooth.
- Remove eggplant from the oven. Spread the miso glaze generously over the scored flesh.
- Switch oven to broil. Broil for 3-5 minutes until the glaze is bubbling and caramelized at the edges. Watch closely.
- Garnish with sesame seeds and spring onions before serving.
Nutrition Facts (per serving)
| Calories | 230 |
| Total fat | 10g |
| Total carbohydrates | 30g |
| Dietary fiber | 9g |
| Protein | 6g |
| Sodium | 620mg |
Why This Is Good for Your Gut
Miso provides fermented compounds and live Lactobacillus cultures, especially when the glaze isn't overheated for too long. Eggplant contains fiber and polyphenols including nasunin, an antioxidant found in the skin. Broiling briefly rather than prolonged high heat helps preserve some of the miso's beneficial compounds.
Keep an eye on the broiler. The line between caramelized and burnt is thinner than you'd think with miso.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.