MISO BAKED AUBERGINE

Miso glazed aubergine (eggplant for my US readers) is a dish so tasty, you will start considering adding this glaze to every other vegetable. Miso paste has become increasingly popular in the last years as it provides the so loved umami (a combination of sweet, sour and salty) taste that has been known in Asian cuisine for a long time.

aubergine, eggplant, miso aubergine, miso eggplant, miso

Mains

Yield: 3-4 as a side dish

Author: Beatrice Caffrey | The Nourished Bowl

Print

With ImageWithout Image

Miso Baked Aubergine

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

Aubergines baked with a punchy miso and peanut butter paste - a great meat alternative as a main or side dish.

Ingredients

• 2 aubergines sliced in half lengthways
• 3 tsp tamari or soy sauce
• 2 tsp brown rice miso paste
• 3 tsp maple syrup
• 2 tsp peanut butter
• 1 tbsp sesame oil
• 2 tsp water
• 2cm fresh ginger, grated
• 1 garlic clove, minced (optional
• 2 spring onions, slices
• 1 tsp sesame seeds

Instructions

1. Preheat your oven to 200C
2. Slice the aubergines in half. With a small knife, cut a crisscross lines across the flesh (not the skin) to get the flavour deeper into the aubergines.
3. To make the glaze, add tamari, miso paste, maple syrup, peanut butter, garlic, ginger, sesame oil and water to a small bowl and whisk well to combine all the ingredients.
4. Place the aubergines onto a baking sheet and evenly cover with the glaze.
5. Bake in the oven for 25 minutes.
6. Sprinkle with spring onions and sesame seeds before serving.

Notes:

* TAMARI vs SOY SAUCE: Tamari is the gluten free version of soy sauce. It also tends to be sightly lower in salt. Both versions are fine to use here. * BROWN RICE MISO PASTE: this is a very handy ingredient to have in your pantry/fridge. It is great as a soup, or added to a stew or tomato based sauce (like a lentil bolognese) as it will added some extra flavour depth. Once opened, it will last in tour fridge for months. * MAPLE SYRUP: other sweeteners such as agave syrup or honey are also ok to use * PEANUT BUTTER: can be replaced with almond butter if necessary

Calories

238.31

Fat (grams)

8.01

Sat. Fat (grams)

1.28

Carbs (grams)

41.90

Fiber (grams)

10.36

Net carbs

31.54

Sugar (grams)

16.88

Protein (grams)

5.78

Sodium (milligrams)

694.75

Cholesterol (grams)

0.00

Please note the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

https://www.thenourishedbowl.com/blog/misobakedaubergine

Did you make this recipe?

Tag @thenourishedbowl on instagram and hashtag it #thenourishedbowl

Created using The Recipes Generator

* BROWN RICE MISO PASTE: this is a very handy ingredient to have in your pantry/fridge. It is great as a soup, or added to a stew or tomato based sauce (like a lentil bolognese) as it will added some extra flavour depth. Once opened, it will last in tour fridge for months. * MAPLE SYRUP: other sweeteners such as agave syrup or honey are also ok to use * PEANUT BUTTER: can be replaced with almond butter if necessary

Calories

238.31

Fat (grams)

8.01

Sat. Fat (grams)

1.28

Carbs (grams)

41.90

Fiber (grams)

10.36

Net carbs

31.54

Sugar (grams)

16.88

Protein (grams)

5.78

Sodium (milligrams)

694.75

Cholesterol (grams)

0.00

Please note the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

https://www.thenourishedbowl.com/blog/misobakedaubergine

Did you make this recipe?

Tag @thenourishedbowl on instagram and hashtag it #thenourishedbowl

Created using The Recipes Generator