Go Back
Roasted Miso Eggplant

Roasted Miso Eggplant

This easy roasted miso eggplant will have dinner ready in 20 minutes with minimal cleanup after.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Ingredients Method

Ingredients
  

  • 3 Japanese eggplant or Chinese eggplant
  • 1/4 cup chickpea miso or even red or white miso would be great
  • 2 tbsp coconut aminos
  • 2 tbsp sesame oil
  • 1/2 tsp rice wine vinegar
  • 1 tbsp honey
  • 1 tsp grated ginger
  • 1 tsp or sake or mirin
  • 3 tsp fresh lime juice
  • 1/4 cup pomegranate seeds
  • 1-2 scallions sliced
  • 2 tbsp chopped cilantro

Method
 

  1. Preheat the oven to 425
  2. Slice the eggplant in half lengthwise, score the flesh with a knife, and season with salt and pepper
  3. In a small bowl whisk together the miso, coconut aminos, sesame oil, rice wine vinegar, honey, ginger, sake, and lime juice.
  4. Spoon and rub the miso onto each eggplant and roast in the oven for 20 minutes.
  5. Remove from the oven once cooked and top with pomegranate seeds, cilantro, and scallions.
  6. Serve over rice and veggies of choice.