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.
Roasted Miso Eggplant with Greek Yogurt
20 mins
Total Time
1 hr
Keyword:
Eggplant, Miso
Servings: 4
Ingredients
- 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
Instructions
-
Preheat oven to 400°F.
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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.
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Combine sesame oil, garlic, ginger, vinegar, miso, maple syrup, sambal oelek and soy sauce in a food processor. Pulse until mostly smooth.
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Brush the eggplant halves with the glaze; roast until the eggplant is tender, about 40 minutes.
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Transfer the eggplant halves to a platter. Sprinkle with salt and top with yogurt, peanuts and parsley. Squeeze lemon over the top.
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Prepare miso glaze (Step 3); cover and let stand at room temperature for up to 3 hours.
Recipe Notes
Tip:
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
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