Eggplant gets transformed in the oven with a fragrant miso glaze scented with ginger, miso, garlic and chile paste. For an impressive finishing touch, complement with Greek yogurt and chopped peanuts.
- 4 baby eggplants
- ¼ cup toasted sesame oil
- 2 cloves garlic, roughly chopped
- 1 1 inch piece fresh ginger, peeled and roughly chopped
- 2 tablespoons rice vinegar
- 1 tablespoon red miso
- 1 tablespoon pure maple syrup
- ½ teaspoon sambal oelek, see tip
- ½ teaspoon soy sauce
- Pinch of flaky sea salt
- ½ cup plain Greek yogurt
- ¼ cup peanuts, finely chopped
- 2 tablespoons finely chopped fresh parsley
- ½ lemon
Preheat oven to 400°F.
Slice eggplants in half lengthwise. Make a few long slices in the eggplant flesh with the tip of a knife, making sure not to pierce the skin. Arrange the halves, cut-sides up, on a large rimmed baking sheet.
Combine sesame oil, garlic, ginger, vinegar, miso, maple syrup, sambal oelek and soy sauce in a food processor. Pulse until mostly smooth.
Brush the eggplant halves with the glaze; roast until the eggplant is tender, about 40 minutes.
Transfer the eggplant halves to a platter. Sprinkle with salt and top with yogurt, peanuts and parsley. Squeeze lemon over the top.
Prepare miso glaze (Step 3); cover and let stand at room temperature for up to 3 hours.
Sambal oelek is a thick Indonesian condiment made with chiles, vinegar and salt that adds a spicy kick to the dressing here. Find it in well-stocked grocery stores or specialty Asian grocery stores. Use the rest of that jar in stir-fries, noodle dishes or in place of your favorite hot sauce.
You can find more details for this recipe at eatingwell.com: Roasted Miso Eggplant with Greek Yogurt