Miso Glazed Eggplant
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Miso Glazed Eggplant
Category
Vegetables
Prep Time
5 minutes
Cook Time
30 minutes
Ingredients
- 4 Japanese eggplants, halved
- 2 tablespoon Fustini's Gremolata Olive Oil
- ¼ cup red miso
- 2 tablespoon Fustini's Ginger and Honey Balsamic
- ½ teaspoon Fustini's Sesame Oil
- 1 tablespoon Sesame Seeds
Ingredients
Directions
- Brush all sides of the eggplants with the gremolata oil, place cut side up on a parchment lined sheet tray, and roast in a 450 Degree oven for 10 minutes
- While the eggplant roasts, mix together the miso, ginger and honey balsamic, and sesame oil. After 10 minutes of roasting the eggplant, take them out and spread miso over the cut side
- Return the eggplants to the oven for a final 10 minutes until they are brown and bubbling. Finish them by sprinkling on the sesame seeds.