This Miso Glazed Eggplant recipe features halved eggplant brushed with a savory sauce made from soy sauce, miso paste, rice wine vinegar, maple syrup, and garlic chili sauce, then baked to perfection.
1: Set oven to 375°F.
2: Fill a medium bowl or dish with salted water and submerge both eggplant pieces under water for about 10 minutes.
3: Remove eggplant and score it as desired (e.g., a cross hatch pattern).
4: Whisk together soy sauce, miso paste, rice wine vinegar, maple syrup, and garlic chili sauce until smooth.
5: Brush the surface of the eggplant with the sauce to fully coat the scored side.
6: Place eggplant in the oven for 8 minutes.
7: Pull eggplant out and baste again with the miso sauce.
8: Place back in the oven for another 6-8 minutes.
9: Baste and cook again for another 4-5 minutes or until middle of eggplant is soft.
10: Remove eggplant from oven, and brush again with remaining sauce.
11: Carefully transfer eggplant to a serving plate and enjoy. Scoop out the inside if you are not a fan of eggplant skin.
