Roasted Eggplant with Miso Sauce
Happiness in four halves: these baked eggplant halves with a miso dressing are not only incredibly delicious but also my go-to remedy for any existential crisis.
Topped with fresh cilantro and a playful pink beet hummus, they serve as a beacon of inspiration – and once again, they’ve shown me the way.
There are moments when I doubt myself, wondering whether I should pause my food blog and shift my focus to other projects.
But as soon as I try out a new recipe that tastes amazing and dazzles with its beauty from the start, I realize I’m exactly where I’m meant to be.
Does that sound crazy? Maybe. Or perhaps it’s a sign from the flavor heavens, guiding me forward time and time again.
Will the Miso Eggplant inspire you too? ;)
Ingredients:
2 eggplants
2 tbsp light miso
2 tbsp date syrup
1 tbsp soy sauce
1 tbsp olive oil
Optional: 1 tbsp sake
Cilantro
Beet hummus (here's the recipe)
Servings: 2 portions
Effort: low - medium Eggplant halves need around 45 minutes in the oven.
Nutritional value: strong Eggplant is low in calories and high in fiber, supporting healthy digestion.
Michaela's Opinion: A fantastic way to showcase eggplants and stimulate all the senses.
Instruction:
1) Halve the eggplants. Score the cut sides in a crosshatch pattern without cutting all the way through. Sprinkle with salt and let sit for about 30 minutes. Pat dry with a paper towel to remove the moisture.
2) Place the eggplants on baking paper and bake in the oven at 180°C (360°F) for 20 minutes.
3) Meanwhile, mix the miso, soy sauce, date syrup, sake (optional), and olive oil in a small bowl until smooth and lump-free.
4) Remove the eggplants from the oven. Generously spread the miso sauce over the cut sides of the eggplants. Return them to the oven for about 25 more minutes until tender.
5) Serve with beet hummus and fresh cilantro.
Michaela's Tip: Want more ways to showcase eggplants? Check out my favorite Eggplant Skillet with Naan Bread or my Stuffed Teriyaki Eggplants.
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