Miso-glazed eggplant with Sesame & Pomegranate
A vibrant, umami-rich dish with silky miso-glazed eggplant, toasted sesame, and bursts of fresh pomegranate seeds.
Ingredients
- 2 medium eggplants, halved
- 2 tbsp white miso paste
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- ¼ cup pomegranate seeds
- 1 tbsp toasted sesame seeds
Instructions
- Preheat oven to 375°F. Score the eggplant flesh.
- Mix miso, maple syrup, vinegar, and sesame oil. Brush onto the eggplant.
- Roast for 25-30 minutes until caramelized.
- Garnish with pomegranate and sesame seeds before serving.
