Miso-Glazed Eggplant
"One of my favorite ways to serve beautiful purple eggplants is with a bit of miso and honey, grilled to caramelized, golden perfection. It’s an incredibly fast and easy way to cook eggplant, and your guests will be wowed by how much flavor you get out of this beautiful vegetable! Super simple with just a few basic ingredients, this is the perfect side dish for any summer party."
photo by Dan Churchill
- Ready In:
- 17mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 2 whole purple eggplants
- 1 tablespoon sesame seeds
- 1 small bunch cilantro, chopped
- 1 tablespoon olive oil
- 1 teaspoon sesame oil
- 1 tablespoon miso
- 2 teaspoons honey
- 1 pinch black pepper
directions
- Preheat oven to 425F Cut the eggplants in half, and score the flesh in a crosswise pattern to make a grid on the surface.
- Whisk together the sesame oil, olive oil, honey, and miso paste in a small bowl. Brush or drizzle over the eggplant flesh, making sure to get into the cracks you cut. Top with a sprinkle of black pepper.
- Bake for 15 minutes, or until the eggplants are golden and the flesh is tender.
- While the eggplant is baking, toast your sesame seeds in a dry pan for 30 seconds to get them fragrant and crunchy.
- Once you remove eggplant from the oven, top with your sesame seeds and cilantro.
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RECIPE SUBMITTED BY
Dan Churchill
New York City, New York
Food, cooking, surfing, wine, travel and fitness is what chef Dan Churchill lives for. Born in Sydney, Australia, Dan now resides in New York City where his mission is to make people happy through food.
