1tsptamari= gluten free soy sauce or traditional soy sauce
sesame seedsto serve
chopped scallionsto serve
Instructions
Preheat oven to 360F - 180C.
Line two baking sheets with parchment paper. Arrange eggplant slices on the baking sheets without overlapping them. With a small knife, cut small incisions on each slice.
In a bowl, add miso paste, rice vinegar, coconut sugar, honey and tamari. Whisk well to combine.
Brush each slice with the mixture (on one side). If you don't have a brush, simply use a spoon.
Bake for 25 to 35 minutes (this will depend on your oven and the size of the slices), or until eggplant is cooked through and soft. The eggplants may look a bit dry but don't worry, they won't be. They will actually melt in your mouth.
Remove from the oven. Sprinkle with sesame seeds and chopped scallions and serve immediately.
Nutrition Facts
Japanese Miso Eggplant
Amount Per Serving (1 /3rd)
Calories 118Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 544mg24%
Potassium 723mg21%
Carbohydrates 25g8%
Fiber 9g38%
Sugar 15g17%
Protein 4g8%
Vitamin A 70IU1%
Vitamin C 6.7mg8%
Calcium 34mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.