Miso-black garlic confit eggplant
Miso-black garlic confit eggplant
Ingredients
For the miso-black garlic marinade
- 1/4 cup white miso paste
- 6 black garlic, mashed
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon ginger, grated
- 2 cloves garlic, minced
For the eggplant
- 2 eggplants, halved lengthwise
- 1/3 cup olive oil
- 4 green onions, sliced
- 1 tablespoon sesame seeds, toasted
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
Preheat the oven to 375°F. In a bowl, combine the miso paste, black garlic, soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic to create the marinade.
⏱️ 5 min•🌡️ 375°F - 2
Score the cut sides of the eggplants in a crosshatch pattern, being careful not to cut through the skin. Brush the eggplants with olive oil, ensuring they are well coated.
⏱️ 5 min - 3
Place the eggplants cut side up on a baking sheet. Spread the miso-black garlic marinade evenly over the cut sides of the eggplants, ensuring it gets into the scored cuts.
⏱️ 5 min - 4
Bake in the preheated oven for 35 to 40 minutes until the eggplants are tender and caramelized around the edges.
⏱️ 40 min•🌡️ 375°F - 5
Remove from the oven and let cool slightly. Garnish with sliced green onions, toasted sesame seeds, and chopped cilantro before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Miso-black garlic confit eggplant
Ingredients
For the miso-black garlic marinade
- 1/4 cup white miso paste
- 6 black garlic, mashed
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon ginger, grated
- 2 cloves garlic, minced
For the eggplant
- 2 eggplants, halved lengthwise
- 1/3 cup olive oil
- 4 green onions, sliced
- 1 tablespoon sesame seeds, toasted
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
Preheat the oven to 375°F. In a bowl, combine the miso paste, black garlic, soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic to create the marinade.
⏱️ 5 min•🌡️ 375°F - 2
Score the cut sides of the eggplants in a crosshatch pattern, being careful not to cut through the skin. Brush the eggplants with olive oil, ensuring they are well coated.
⏱️ 5 min - 3
Place the eggplants cut side up on a baking sheet. Spread the miso-black garlic marinade evenly over the cut sides of the eggplants, ensuring it gets into the scored cuts.
⏱️ 5 min - 4
Bake in the preheated oven for 35 to 40 minutes until the eggplants are tender and caramelized around the edges.
⏱️ 40 min•🌡️ 375°F - 5
Remove from the oven and let cool slightly. Garnish with sliced green onions, toasted sesame seeds, and chopped cilantro before serving.
⏱️ 5 min