Miso Glazed Eggplant with Quinoa
This dish features roasted eggplant glazed with umami-rich miso, served over fluffy quinoa. It's a trendy vegetarian option that is not only delicious but also budget-friendly and packed with nutrients.
Ready in 60 minutes · serves 4 · 320 calories per serving · japanese cuisine.
Ingredients
- 2 mediumeggplant
- 3 tablespoonsmiso paste
- 1 tablespoonhoney
- 2 tablespoonssoy sauce
- 1 cupquinoa
- 2 cupswater
- 2 tablespoonsgreen onions
- 1 tablespoonsesame seeds
Instructions
- 01
Preheat the oven to 400°F (200°C).
- 02
Cut the eggplant in half lengthwise and score the flesh in a crosshatch pattern.
- 03
Mix miso paste, honey, and soy sauce in a bowl, then brush onto the cut sides of the eggplant.
- 04
Place the eggplant on a baking sheet, cut-side up, and roast for 25-30 minutes until tender.
- 05
Rinse quinoa under cold water and cook it in a saucepan with water over medium heat for about 15 minutes.
- 06
To serve, place quinoa on plates, top with miso-glazed eggplant, and garnish with green onions and sesame seeds.
