oven roasted eggplant

adapted from Hayden Quinn's Dish It Up

tested - 10+ times

VEGAN MISO GLAZED EGGPLANT (NASU DENGAKU)

sized black eggplants

sea salt flakes

mirin

cooking sake

sugar

Shiaoxing wine

sesame oil

ginger

80 g white miso paste

white and black sesame seeds

Pre-heat oven to 200°C (convection)/180°C (fan-forced).

Wash the eggplants and pat dry. Cut the eggplants in half, length wise.

Using a sharp knife, score a diamond pattern in the flesh of the eggplant as shown in the pictures.

Place the eggplants cut side up in a shallow rimmed baking tray.

Sprinkle with salt and gently rub the salt over the flesh.

Rest for 30 minutes.

Using a paper towel, pat the flesh of the eggplant and blot the water droplets that have formed on the surface. Brush off any salt flakes that remain.

Place mirin, sake, Shiaoxing wine, sugar, sesame oil, ginger and miso paste in a small heavy bottomed saucepan on medium. Bring to a gentle boil, stirring constantly. Remove from heat.

Using a pastry brush, generously brush the miso sauce over the cut side of the eggplants.

Bake in the pre-heated oven for 30-35 minutes until starting to brown and tender.

Remove from the oven. Brush more miso sauce to glaze the eggplants. Scatter chives and micro herbs. Sprinkle with sesame seeds and serve hot with coconut rice and radish pickles.

An easy, step-by-step recipe for oven-roasted eggplant! It’s tender, caramelized, versatile, and perfect every time! Just 3 ingredients and 30 minutes required.

Perfect Roasted Eggplant (Tender, Caramelized!)

eggplant,

olive oil

tsp sea salt

Preheat the oven to 425 F (218 C) and line a baking sheet with parchment paper.

Add cubed eggplant to the parchment-lined baking sheet. Drizzle evenly with olive oil and, working quickly, toss to evenly distribute the oil. Sprinkle evenly with the salt and toss once more. Roast on the center rack for 25-30 minutes or until tender with a lightly browned exterior, tossing around the 15-minute mark.

Serve as a side or snack, in bowls, wraps, or pasta, or on salads.

Best when fresh. Leftovers will keep in a sealed container in the refrigerator for 1-2 days. Reheat in a cast iron skillet until warm. Not freezer friendly.

https://www.youtube.com/watch?v=p0fbA-rUxuk

An easy, step-by-step recipe for oven-roasted eggplant! It’s tender, caramelized, versatile, and perfect every time! Just 3 ingredients and 30 minutes required.

Full Recipe: https://minimalistbaker.com/perfect-roasted-eggplant-tender-caramelized/
 
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Perfect Roasted Eggplant (Tender, Caramelized!) | Minimalist Baker Recipes

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VEGAN MISO GLAZED EGGPLANT (NASU DE...

Perfect Roasted Eggplant (Tender, C...

Top 2 oven roasted eggplant recipes from across the web

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VEGAN MISO GLAZED EGGPLANT (NASU DE...

Perfect Roasted Eggplant (Tender, C...

The most viewed oven roasted eggplant recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine