Miso-Roasted Chinese Eggplants
Recipe information
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Cooking:
10 min.
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Servings per container:
8
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Source:
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Ingredients for - Miso-Roasted Chinese Eggplants

1. Chinese eggplant, chopped - 4 medium
2. Olive oil - ¼ cup
3. Miso paste - 2 tablespoons
4. White sugar - 2 tablespoons
5. Soy sauce - 2 tablespoons
6. Water - 1 tablespoon
7. Mirin (Japanese sweet wine) - 1 tablespoon
8. White vinegar - 1 tablespoon
9. Sesame oil - ¼ teaspoon

How to cook deliciously - Miso-Roasted Chinese Eggplants

1. Stage

Preheat the oven to 400 degrees F (200 degrees C).

2. Stage

Toss eggplant chunks with olive oil in a bowl and transfer to a rimmed baking sheet.

3. Stage

Roast in the preheated oven for 20 minutes, turning once.

4. Stage

Mix miso, sugar, soy sauce, water, mirin, vinegar, and sesame oil together in a bowl. Pour over eggplants and toss. Reduce oven temperature to 350 degrees F (175 degrees C).

5. Stage

Bake for 5 minutes; toss. Continue to bake until tender, about 5 minutes more. Serve.

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