Easy Roasted Eggplant with Miso and Brown Butter
Brown butter miso is one of those flavor combinations that feels special with very little effort. Just toast the butter, stir in a few pantry staples, and you've got a sauce that transforms anything it touches. I love it on roasted eggplant, but you can drizzle the leftovers on rice, tofu, or even scrambled eggs. Save this one for your next dinner party or cozy night in!
Servings 4 people
Ingredients
Roasted Eggplant:
- 1 medium eggplant, sliced
- 2 tablespoons grapeseed oil
- 1 tablespoon soy sauce or tamari
Brown Butter Miso Sauce:
- 4 tablespoons unsalted butter
- 2 tablespoons miso paste
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon maple syrup
- 1 green onion, chopped
- 3 cloves garlic, grated
- 1- inch piece ginger, grated
- ½ teaspoon crushed red pepper (optional)
Instructions
Prepare the Roasted Eggplant:
- Preheat oven to 425 degrees Fahrenheit.
- Stir eggplant, grapeseed oil, and soy sauce until each piece is evenly coated and spread on a baking sheet. (Divide between two baking sheets or cook in batches if needed to give space in between each piece of eggplant.) Transfer baking sheet to the oven and cook 25 minutes, or until the eggplant is golden brown.
Prepare Brown Butter Miso Sauce:
- In the meantime, melt butter in a small saucepan over medium heat. Cook, whisking occasionally, 3 minutes, or until the butter turns golden brown and has a nutty aroma. Immediately pour the butter into a bowl so it stops cooking.
- Whisk brown butter with miso paste until smooth. Stir in sesame oil, rice vinegar, maple syrup, green onion, garlic, ginger, and crushed red pepper (if using).
- Transfer roasted eggplant to a serving dish and drizzle with miso sauce. Serve with remaining sauce on the side if desired.
Notes
- Storage: Store in an airtight container and refrigerate up to 5 days.
- Vegan: Use vegan butter.
- Gluten-free: Use gluten-free miso and tamari instead of soy sauce.