Description
This simple miso eggplant is so delicious, it’ll convert even the biggest eggplant skeptics in your life.
Ingredients
Scale
- 1 1/4 pounds baby eggplants (4 eggplants)* [see note below]
- About 2 tablespoons extra virgin olive oil
- Fine sea salt, to taste
- 1 heaping tablespoon white miso (“shiro miso”)
- 4 teaspoons low-sodium soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons pure maple syrup (or honey)
- 2 medium garlic cloves, minced
- Scallions and sesame seeds, for serving
Instructions
- If using baby eggplants, halve them lengthwise. If your eggplants are too big to lay flat in the air fryer, cut them into smaller chunks. Cut diagonal criss-cross lines into each piece, cutting about 1/4-inch into the flesh, not all the way through.
- Preheat the air fryer to 375ºF.
- Working in two batches (since all the eggplant won’t fit in the air fryer at once), brush both sides of the eggplant with olive oil. Place in the air fryer basket flesh-side down and sprinkle the skin with salt.
- Cook until slightly soft and golden brown, 12 to 14 minutes.
- Meanwhile, in a small bowl, stir together the miso, soy sauce, sesame oil, maple syrup, and garlic.
- Open the air fryer, flip the eggplants, and generously brush the flesh-side with the miso glaze. Return to the air fryer for 3 to 4 more minutes. Transfer to a serving platter.
- Repeat with the remaining eggplant.
- Sprinkle with sesame seeds and scallions before serving.
Notes
This recipe works best with baby eggplants because they fit comfortably in the air fryer basket. Japanese/Chinese eggplants work well, too. However, you can use any eggplants you have; just cut them into chunks to make them fit. If using large globe eggplants, I recommend salting them first (use the technique described here).
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 115
- Sodium: 515 mg
- Fat: 7.5 g
- Carbohydrates: 12 g
- Fiber: 5.2 g
- Protein: 2.2 g
