Miso-roasted eggplants
Tender eggplant wedges glazed with a sweet and savory miso-sesame sauce and quickly caramelized.
26minPrep 10minCooking 16min 4 servings🟢 EasyAIRFRYERVeganLactose-free
A
Indicative estimate based on ingredients and portions; not an official Nutri-Score calculation.Preparation
- 1
Cut the eggplants into wedges and lightly score the flesh.
- 2
Mix the miso, soy sauce, maple syrup and sesame oil. Brush over the eggplants.
- 3
Cook flesh side up at 185°C for 14 to 16 minutes.
🌡 185°C⏱ 16 min🔧 panier Airfryer - 4
Sprinkle with sesame seeds and scallions before serving.
Frequently asked questions
Which miso should be used?▾
White or yellow miso, which is milder, works particularly well for the glaze.
How should this recipe be stored?▾
Refrigerate leftovers promptly in an airtight container and reheat thoroughly when appropriate for the recipe.
