Smoky Honey Miso Eggplants is a boldly-flavored and an easy-to-throw-together side dish. A little paprika for smokiness, honey for sweet stickiness, white miso for the main flavor punch and chili oil for heat roasted for 15 minutes then garnished with toasted sesame seeds, green onions and cilantro. C’est voila!Jump to Recipe
I used Chinese eggplants (also called Asian eggplants): they’re long, thinnish and light purple. I buy them at an Asian market although sometimes specialty food stores sell them. If you can’t find them, no fear, use smaller regular eggplants and cut them into wedges lengthways. Cheers, Lovoni xo
SMOKY HONEY MISO EGGPLANTS
- 5 to 6 Chinese/Asian eggplants, halved lengthways
- 1/4 cup white miso paste
- 3 tablespoons honey, plus extra for drizzling
- 1 tablespoon rice vinegar
- 1 tablespoon teriyaki sauce
- 1 teaspoon chili oil, plus extra for drizzling
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 tablespoons chopped cilantro, plus extra leaves for garnish
- 2 green onions, thinly sliced
- 2 teaspoons toasted sesame seeds
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Cut a crosshatch pattern on the cut side of each eggplant half about 1/4-inch deep. Arrange the eggplant, cut side up on the baking sheet.
- Combine miso, honey, vinegar, sauce, oil, garlic powder, paprika and cilantro. Brush liberally over the cut side of the eggplant. Roast for 35 minutes or until the eggplant is softened and browned. Arrange on a serving platter or leave on the baking sheet to serve.