Miso Eggplant Glazed with Olive Oil and Honey

Written by: Cooks of Heraclea

Time: 40 minutes

Ingredients: 10

We cube the eggplant, coat it in our Everyday olive oil, and roast it hot until the edges catch. While the oven works, we whisk white miso with coconut aminos, rice vinegar, honey, ginger, and garlic. The glaze goes on for the last few minutes — just long enough to turn glossy and caramelize. Sesame seeds and green onion to finish. Put it next to roast chicken, grilled fish, or a bowl of rice and watch it disappear first.

Ingredients:

3 medium eggplants, cut into 1-inch cubes
4 tablespoons Heraclea Everyday EVOO

For the Miso Glaze

⅓ cup white miso paste
4 tablespoons coconut aminos (or soy sauce)
½ tablespoon rice vinegar
2 tablespoons honey
1 tablespoon fresh ginger, finely grated
4 medium garlic cloves, finely grated

For Garnish

½ tablespoon sesame seeds
2 green onions, finely chopped

Steps:

Preheat the oven to 400°F (200°C).
Spread the eggplant cubes on a large baking sheet. Drizzle with Heraclea olive oil and toss well to coat evenly.
Roast for 20–25 minutes, turning halfway through, until the eggplant is tender and lightly golden.
While the eggplant roasts, whisk together the miso paste, coconut aminos, rice vinegar, honey, grated ginger, and garlic until smooth to form the glaze.
Remove the eggplant from the oven and brush or toss with the miso glaze. Return to the oven and roast for an additional 5–7 minutes, until the glaze is glossy and lightly caramelized.
Transfer to a serving dish and finish with sesame seeds and chopped green onions. Serve warm.