Paleo Miso-Glazed Eggplant with Toasted Sesame Seeds

Ingredients

• 2 Japanese eggplant
• 2 tbsp White miso paste
• 2 tbsp Coconut aminos
• 1 tbsp Sesame oil
• 1 tbsp Rice vinegar
• 1 tsp Maple syrup
• 1 tbsp Toasted sesame seeds
• 2 Green onions

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2In a small bowl, whisk together the 2 tbsp of white miso paste, 2 tbsp of coconut aminos, 1 tbsp of sesame oil, 1 tbsp of rice vinegar, and 1 tsp of maple syrup until the mixture is smooth and well combined to create the glaze.
3. 3Slice the 2 Japanese eggplant into 1/2-inch thick rounds. Line a large baking sheet with parchment paper, then arrange the eggplant slices on the lined sheet. Use a pastry brush to coat both sides of each eggplant slice evenly with the prepared glaze.
4. 4Bake the eggplant in the preheated oven at 400°F (200°C) for 20 to 25 minutes, or until the eggplant is very tender when pierced with a fork and the glaze appears slightly browned and caramelized.
5. 5While the eggplant bakes, thinly slice the 2 green onions. Once the eggplant is done, remove the baking sheet from the oven. Sprinkle the 1 tbsp of toasted sesame seeds and the sliced 2 green onions evenly over the warm eggplant. Serve immediately.

Substitutions

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