Description
A delightful plant-based dish that combines the umami richness of miso with the silky texture of eggplant, perfect for any meal.
Ingredients
Scale
- 1 large eggplant
- 3 tablespoons of white miso
- 2 tablespoons of mirin
- 2 tablespoons of sake (optional)
- 1 tablespoon of grapeseed oil
- 1 tablespoon of honey
- 1 tablespoon of dark soy sauce
- 1 clove of minced garlic
Garnish:
- Toasted white and black sesame seeds
- Green onions
Instructions
- Preheat your air fryer to 375 degrees using the Air Fry mode.
- Combine the miso, mirin, optional sake, grapeseed oil, honey, dark soy sauce, and minced garlic in a bowl. Whisk until fully integrated and smooth.
- Slice the eggplant into 2-inch thick rounds.
- Score the eggplant diagonally to create a crisscross pattern.
- Slather the miso sauce over the scored eggplant rounds.
- Place the eggplant in the air fryer and cook for 15 minutes at 375 degrees.
- Garnish with toasted sesame seeds and sliced green onions, then serve and enjoy!
Notes
Feel free to substitute different types of miso or oils as desired. To store leftovers, keep in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 7g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg