Miso Glazed Eggplant Skewers (Print Version)
# Ingredients:
01 -
1.5 lb Japanese eggplant (about 3 medium)
02 -
2 tablespoons grapeseed oil
03 -
3 tablespoons white miso paste
04 -
1.5 tablespoons rice vinegar
05 -
1.5 teaspoons toasted sesame oil
06 -
1.5 teaspoons tamari (or soy sauce)
07 -
1 tablespoon honey (or maple syrup)
08 -
1 teaspoon fresh ginger, finely grated
09 -
2 teaspoons toasted sesame seeds
10 -
2 scallions, thinly sliced
→ For serving
11 -
Steamed jasmine rice (optional)
12 -
Kale seaweed salad (optional)
# Instructions:
01 -
Preheat oven to 400°F (200°C). Soak 12 skewers (6-inch) in warm water for at least 10 minutes.
02 -
Trim ends off the eggplant. Cut each eggplant in half lengthwise, then into ¾-inch half-moons. Thread eggplant onto soaked skewers, leaving a small gap between each piece.
03 -
Place skewers on a parchment-lined baking sheet. Brush eggplant all over with grapeseed oil. Arrange skewers skin-side up. Bake until the eggplant is soft and the skin is browned, about 30 to 35 minutes.
04 -
In a small bowl, whisk together miso, rice vinegar, sesame oil, tamari, honey, and grated ginger.
05 -
Flip the skewers so the skin is facing down. Generously brush the tops of the eggplant with the glaze, ensuring it covers all areas. Bake until the tops begin to brown, about 10 minutes. Garnish with sesame seeds and scallions. Serve with steamed rice and kale seaweed salad if desired.