Roasted Eggplant With Miso and Sesame Seeds

Name: Roasted Eggplant With Miso and Sesame Seeds
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 tablespoon sesame seeds; 1 ½ pounds eggplant, sliced into ½-inch rounds; 2 tablespoons olive oil; ⅓ cup white miso; 1 tablespoon grated fresh ginger; 1 tablespoon sesame oil; 1 tablespoon honey; 1 tablespoon water; 2 teaspoons rice vinegar; 1 teaspoon roasted red chili paste (such as Thai Kitchen); ⅓ cup chopped fresh scallions

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Roasted eggplant with miso and sesame seeds is a mouthwatering dish that combines rich flavors and delightful textures. This Asian-inspired recipe elevates the humble eggplant into a delectable masterpiece. Start by slicing the eggplant into thick rounds, brush them with oil, and roast until they turn golden and tender. Meanwhile, prepare the miso and sesame seed sauce by blending miso paste, sesame oil, soy sauce, rice vinegar, and a touch of honey. Once the eggplant is ready, generously drizzle it with the savory sauce and sprinkle fragrant toasted sesame seeds on top. 🌟

Contents

Roasted Eggplant With Miso and Sesame Seeds Ingredients Directions

Also Read: Brazilian moqueca Recipe

Roasted Eggplant With Miso and Sesame Seeds

Recipe by RecipesVillaCourse: MainCuisine: AsianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

452

kcal

Eggplant is the best kind of vegetable, which is to say, a multi-tasker that can take on many different forms. It’s as equally at home grilled, breaded, and fried, or as it is here: roasted until it has a deliciously melted center. Cooking tip: Watch the sesame seeds while you toast them in the skillet—they can quickly turn from perfectly toasted to burned.

Ingredients

1 tablespoon sesame seeds
1 ½ pounds eggplant, sliced into ½-inch rounds
2 tablespoons olive oil
⅓ cup white miso
1 tablespoon grated fresh ginger
1 tablespoon sesame oil
1 tablespoon honey
1 tablespoon water
2 teaspoons rice vinegar
1 teaspoon roasted red chili paste (such as Thai Kitchen)
⅓ cup chopped fresh scallions

Directions

Place sesame seeds in a nonstick skillet over medium-low. Cook, stirring occasionally, until fragrant, 7 to 8 minutes.
Preheat oven to 450 F. Place eggplant slices on a baking sheet lined with parchment paper, and brush both sides of each round with olive oil. Bake until tender, flipping halfway through, about 18 minutes. Let cool on baking sheet 10 minutes.
Whisk together miso, ginger, sesame oil, honey, water, vinegar, and chili paste in a small bowl.
Increase oven temperature to broil. Spread about 2 teaspoons of miso mixture on each eggplant round, and broil until fragrant and browned in spots, about 4 minutes. Sprinkle with toasted sesame seeds and scallions.

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