The miso eggplants melt in your mouth and are delicious with this sweet and salty contrast given by the miso glaze, soy sauce, and agave syrup. Moreover, they are gluten-free, making them suitable for those who are gluten intolerant.
A recipe with an Asian touch, where miso is often present in the kitchen, and it is so appetizing that its taste satisfies even those who do not particularly love eggplants.
Preparing the miso eggplants is very easy, you just have to carve them, mix the ingredients for the glazing, brush them, and bake them.
If you like eggplants, also try these recipes of mine:
- Difficulty: Easy
- Preparation time: 20 Minutes
- Portions: 2 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 eggplant
- 1 tablespoon extra virgin olive oil
- 1 teaspoon miso
- 2 tablespoons agave syrup
- 1 tablespoon soy sauce
- 1/4 teaspoon garlic powder
- 1 scallion
- to taste sesame seeds (white and black)
Steps
To prepare the miso eggplants, preheat the oven to 375°F (fan).
Wash and dry the eggplant and cut it in half lengthwise. Score the flesh of the eggplant with diagonal cuts in two directions to form diamonds, but be careful to only cut the flesh, not the skin.
Place the two halves of the eggplant in a baking dish.
In a small saucepan, heat the extra virgin olive oil with the miso, agave syrup, and soy sauce. The mixture should only be warmed to mix better, do not let it boil. Remove from heat, add the garlic powder, and stir.
Brush about three-quarters of the liquid onto the eggplant flesh, trying to let it seep into the cuts.
Bake the eggplants at 375°F for about 25 minutes.
Remove from the oven, brush with the remaining liquid, and bake again at 375°F for about 10 minutes until they are colored and the flesh is cooked.
Meanwhile, wash the scallion and slice it finely.
Take your miso eggplants out of the oven, sprinkle them with sesame seeds and sliced scallion, and serve.
