Miso-Roasted Chinese Eggplants

Chinese eggplants are roasted and tossed with an Asian-inspired miso and soy sauce mixture for an easy, flavorful side dish.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 154 Calories

Ingredients

• 2 tablespoons white sugar
• 1 tablespoon water
• 1 tablespoon white vinegar
• 2 tablespoons soy sauce
• 2 tablespoons miso paste
• 1 tablespoon mirin (Japanese sweet wine)
• 4 medium Chinese eggplant, chopped
• 0.25 cup olive oil
• 0.25 teaspoon sesame oil

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Toss eggplant chunks with olive oil in a bowl and transfer to a rimmed baking sheet.

Step 3

Roast in the preheated oven for 20 minutes, turning once.

Step 4

Mix miso, sugar, soy sauce, water, mirin, vinegar, and sesame oil together in a bowl. Pour over eggplants and toss. Reduce oven temperature to 350 degrees F (175 degrees C).

Step 5

Bake for 5 minutes; toss. Continue to bake until tender, about 5 minutes more. Serve.