SMOKY HONEY MISO EGGPLANTS
Chinese/Asian eggplants are long, thinnish and light purple. I buy them at an Asian market although sometimes specialty food stores sell them. If you can’t find them, no fear, use smaller regular eggplants and cut them into quarters lengthways.
Servings: 5
Calories: 138kcal
Ingredients
- 5 to 6 Chinese/Asian eggplants, halved lengthways
- 1/4 cup white miso paste
- 3 tablespoons honey, plus extra for drizzling
- 1 tablespoon rice vinegar
- 1 tablespoon teriyaki sauce
- 1 teaspoon chili oil, plus extra for drizzling
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 tablespoons chopped cilantro, plus extra leaves for garnish
- 2 green onions, thinly sliced
- 2 teaspoons toasted sesame seeds
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Cut a crosshatch pattern on the cut side of each eggplant half about 1/4-inch deep. Arrange the eggplant, cut side up on the baking sheet.
- Combine miso, honey, vinegar, sauce, oil, garlic powder, paprika and cilantro. Brush liberally over the cut side of the eggplant. Roast for 35 minutes or until the eggplant is softened and browned. Arrange on a serving platter or leave on the baking sheet to serve.
Nutrition
Calories: 138kcal | Carbohydrates: 29g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 657mg | Potassium: 584mg | Fiber: 8g | Sugar: 20g | Vitamin A: 309IU | Vitamin C: 6mg | Calcium: 32mg | Iron: 1mg