Moosewood's Eggplant with Miso Sauce

Elevate your plant-based dining with Moosewood's Eggplant with Miso Sauce, a savory, umami-packed dish that’s both comforting and sophisticated. This recipe showcases roasted eggplant halves with a luscious glaze made from white or yellow miso paste, rice vinegar, soy sauce, and a touch of maple syrup for subtle sweetness. The eggplants are broiled to perfection, caramelizing the miso sauce into an irresistible topping. Finished with fresh scallions and nutty toasted sesame seeds, this dish pairs beautifully with steamed rice or a crisp salad. Quick to prepare in under 45 minutes, this versatile recipe works as a stunning vegetarian main course or a flavorful side dish. Perfect for weeknight dinners or special occasions, it’s your gateway to bold, Japanese-inspired flavors.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 medium Eggplant
• 4 tablespoons Olive oil
• 2 tablespoons Miso paste (white or yellow)
• 1 tablespoon Rice vinegar
• 1 tablespoon Soy sauce
• 1 tablespoon Maple syrup
• 1 teaspoon Sesame oil
• 2 teaspoons Minced garlic
• 1 teaspoon Grated fresh ginger
• 2 pieces Scallions (green onions), finely sliced
• 1 tablespoon Toasted sesame seeds

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

Step 2

Cut the eggplants in half lengthwise. Score the cut sides of the eggplants in a crosshatch pattern, making sure not to pierce through the skin.

Step 3

Brush the cut sides of the eggplants generously with 2 tablespoons of olive oil. Place them cut-side down on the baking sheet. Roast in the preheated oven for 25-30 minutes, or until the flesh is tender and golden brown.

Step 4

While the eggplants are roasting, prepare the miso sauce. In a small bowl, whisk together the miso paste, rice vinegar, soy sauce, maple syrup, sesame oil, minced garlic, and grated ginger until smooth.

Step 5

Once the eggplants are roasted, remove them from the oven and carefully flip them over so the cut sides are facing up.

Step 6

Spoon the miso sauce evenly over the cut sides of the eggplants. Use the back of the spoon to spread it into the scored flesh.

Step 7

Return the eggplants to the oven and broil for 3-5 minutes, or until the miso sauce is bubbling and slightly caramelized. Keep a close eye to ensure they don't burn.

Step 8

Remove the eggplants from the oven and let cool slightly. Garnish with sliced scallions and toasted sesame seeds before serving.

Step 9

Serve warm as a main dish or side. Pair with steamed rice or a fresh salad for a complete meal.

Nutrition Facts

Serving size	(1106.8g)

Amount per serving	% Daily Value*
Calories	1060.3

Total Fat 77.2g	0%
Saturated Fat 11.9g	0%
Polyunsaturated Fat 11.9g
Cholesterol 0mg	0%
Sodium 3126.4mg	0%
Total Carbohydrate 85.7g	0%
Dietary Fiber 32.1g	0%
Total Sugars 50.8g
Protein 16.9g	0%

Vitamin D 0IU	0%
Calcium 189.9mg	0%
Iron 4.8mg	0%
Potassium 2492.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.9%

Protein: 6.1%

Carbs: 31.0%