How To Make Miso-Roasted Aubergine Steaks with Sweet Potato
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Serves:
Ingredients
- 2 large aubergines (eggplants), sliced into steaks
- 2 sweet potatoes, peeled and cubed
- 2 tbsp miso paste
- 2 tbsp soy sauce
- 2 tbsp maple syrup
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 2 green onions, sliced
- 1 tbsp sesame seeds
Instructions
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Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
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In a small bowl, combine the miso paste, soy sauce, maple syrup, sesame oil, rice vinegar, minced garlic, and grated ginger.
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Place the aubergine steaks on the prepared baking sheet and brush both sides with the miso glaze.
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Arrange the sweet potato cubes around the aubergine steaks on the baking sheet.
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Roast in the preheated oven for 25-30 minutes, or until the aubergine is tender and the sweet potatoes are golden brown.
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Sprinkle with sliced green onions and sesame seeds before serving.
Nutrition
- Calories : 253kcal
- Total Fat : 6g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 727mg
- Total Carbohydrates : 44g
- Dietary Fiber : 8g
- Sugar : 17g
- Protein : 6g
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