Miso-Glazed Roasted Eggplant (Nasu Dengaku)

Roasted eggplant pairs fiber-rich bulk with fermented miso glaze and edamame for a light, protein-boosted plant meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 600 g eggplant (2 medium eggplants, halved lengthwise) · 150 kcal in the whole recipe
• 1 tbsp olive oil (13 g) · 115 kcal in the whole recipe
• 3 tbsp miso paste (51 g) · 101 kcal in the whole recipe
• 1 tbsp sugar (12 g) · 46 kcal in the whole recipe
• 1 tbsp vinegar (rice vinegar or white vinegar) (15 g) · 3 kcal in the whole recipe
• 2 tbsp vegetable broth (30 g) · 2 kcal in the whole recipe
• 1 tsp sesame oil (5 g) · 44 kcal in the whole recipe
• 150 g shelled edamame (cooked) · 182 kcal in the whole recipe
• 3 green onions (chopped) (30 g) · 10 kcal in the whole recipe
• 2 tbsp sesame seeds (toasted) (18 g) · 114 kcal in the whole recipe

Method

1. Halve the eggplants lengthwise, score a diamond pattern into the flesh, and brush with olive oil.

   

2. Roast the eggplants cut-side down on parchment paper at 200°C (400°F) for 20-25 minutes until tender.

   

3. Whisk the miso paste, sugar, vinegar, sesame oil, and vegetable broth in a bowl until smooth.

   

4. Flip the eggplants, spread the miso glaze on top, and bake at 200°C (400°F) for 5-7 minutes until caramelized.

   

5. Top the roasted eggplants with cooked edamame, chopped green onion, and toasted sesame seeds before serving warm.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.