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Miso Sesame Glazed Eggplant with Edamame Cream

A delicious and healthy dish featuring roasted eggplant glazed with a savory miso sesame sauce, served with a creamy edamame dip.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Japanese
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

For the Eggplant
  • 2 medium eggplants sliced in half lengthwise
  • 3 tablespoons miso paste white or yellow
  • 2 tablespoons soy sauce or tamari for gluten-free
  • 1 tablespoon sesame oil
  • 1 tablespoon maple syrup
  • 1 teaspoon rice vinegar
  • 1 tablespoon sesame seeds for garnish
For the Edamame Cream
  • 1 cup edamame shelled and cooked
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 clove garlic minced
  • 2 tablespoons water to adjust consistency
  • salt to taste

Method
 

Prepare the Eggplant
  1. Preheat the oven to 400°F (200°C).
  2. In a mixing bowl, combine miso paste, soy sauce, sesame oil, maple syrup, and rice vinegar to create the glaze.
  3. Brush the cut sides of the eggplants with the miso glaze and place them cut-side down on a baking sheet.
  4. Roast in the preheated oven for 20-25 minutes, until tender and caramelized.
  5. Remove from the oven and sprinkle with sesame seeds before serving.
Make the Edamame Cream
  1. In a blender, combine cooked edamame, lemon juice, olive oil, garlic, and water.
  2. Blend until smooth, adding more water if necessary to reach desired consistency.
  3. Season with salt to taste.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 22gProtein: 8gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 500mgPotassium: 600mgFiber: 6gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 60mgIron: 2mg

Notes

Serve the eggplant warm with a generous dollop of edamame cream on the side.

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