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A top down view of a platter of roasted eggplant slices drizzled with miso sauce.
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4.86 from 7 votes

Miso eggplant

Oven roasted eggplant rounds drizzled with a bright miso sauce
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: Asian
Diet: Vegan, Vegetarian
Servings: 4
Calories: 105kcal
Author: Courtney

Equipment

  • sheet pan

Ingredients

  • 1 eggplant cut into ½" rounds
  • 2 Tablespoons olive oil
  • sea salt and pepper
  • 1.5 Tablespoons miso paste
  • 1.5 Tablespoons water
  • 1⁄2 Tablespoons seasoned rice vinegar
  • 1⁄2 teaspoon minced fresh ginger
  • 1⁄4 lime - juice of
  • 1 scallion sliced

Instructions

  • Heat your oven to 425℉
  • Brush the eggplant with oil, and season with salt and pepper and spread out on a parchment lined baking sheet.
  • Roast the eggplant rounds for 12-15 minutes.
  • Whisk together the miso paste and the water. Add the rice vinegar, ginger and lime juice.
  • Pour over the eggplant and garnish with the scallion

Nutrition

Calories: 105kcal | Carbohydrates: 9g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 241mg | Potassium: 287mg | Fiber: 4g | Sugar: 5g | Vitamin A: 63IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 1mg