Gut Friendly · Dinner · Anti-inflammatory
Miso Glazed Eggplant with Edamame
Fermented miso, silky eggplant, and a bowl that feels like a treat.
- Time
- 35 minutes
- Serves
- 4
- Protein
- 17g
- Fiber
- 11g
Why this works
Miso is a fermented food with a long human track record and a savory depth that needs no added salt.
Ingredients
- 2 medium eggplants, halved and scored
- 3 tbsp white miso
- 1 tbsp maple syrup, 1 tbsp rice vinegar
- 1 tbsp grated ginger
- 2 tbsp neutral oil
- 2 cups shelled edamame
- 2 cups cooked soba or brown rice
- Scallions and sesame seeds
Method
- 1Brush the eggplant with oil and roast cut-side down at 425°F for 20 minutes.
- 2Whisk the miso, maple, vinegar, and ginger.
- 3Flip the eggplant, spread the glaze on, and roast 10 more minutes.
- 4Warm the edamame and serve everything over soba or rice.
Yvette's tip
Miso scorches quickly, glaze only in the final stretch of roasting.
Take it to the kitchen
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