Description
Delight your taste buds with this tasty miso glazed eggplant recipe that is sure to tantalize and tantalize! An easy but flavorful meal, the savory sweetness of the miso combined with creamy roasted eggplants makes for a stunning dish or snack!
Ingredients
Scale
- 2 tbsps Miso Paste
- 2 tbsps Coconut Aminos
- 1 tbsp Avocado Oil
- 1 Eggplant (medium, sliced into 1/2 inch pieces lengthwise)
- 1 tbsp Cilantro (chopped)
Instructions
- Preheat the oven to 375ºF.
- Line a baking sheet with parchment paper.
- Mix together the miso paste, coconut aminos, and oil.
- Using a vegetable peeler, cut strips of the eggplant skin off removing a bit of the skin (this helps keep the eggplant skin soft. You can leave the skin on, but I prefer the skins a little more on the softer side.)
- Brush each eggplant slice with the miso mixture, being sure to cover both sides, and place on the baking sheet.
- Roast the eggplant for 15 to 20 minutes, flipping it halfway through.
- Top the eggplant with the cilantro and enjoy!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
