Eggplants are so versatile! Previously, I loved making my Roasted Eggplant Tahini, but now im on an Asian Fusion kick! I decided to create my own version of Miso Eggplant, and it takes so little to prep making it a great dish for the weeknights, or to impress your guests!
Prep time: 5 minutes
Cook Time: 1 hour
1 tbsp Miso Paste
Toasted Sesame Oil
Preheat the oven to 250 degrees.
Cut off the top part of the eggplant and then slice the eggplant in half.
Cross hatch the eggplant.
In a bowl, mix the ingredients for the sauce: Soy Sauce, Coconut Aminos, Sriracha, Miso Paste, Toasted Sesame Oil, Garlic Powder and a little bit of Rice Vinegar.
Whisk the sauce well and then spread all of it on both sides of the Eggplants until they are fully covered with the sauce.
Place into a 250 degree oven for about an hour.