Eggplant never used to be my thing when I was a kid and I totally see that with my own kids. I guess it’s an acquired taste. I had a sudden inspiration to try out a baked eggplant recipe with Miso Paste and this is what I came up with. I usually stir fry eggplant which soaks up a ton of oil, so was looking for a healthier alternative. I was actually pretty amazed and happy the way these turned out.

Baked Eggplant Recipe

The ingredient list for this dish is pretty small, though the prep time is slightly high since you need to bread the sliced eggplant before you bake it.

• Two Eggplants, peeled and sliced
• 2 tbsp Organic Miso Paste (I get this from the local Japanese grocery store)
• 2 to 3 cups unsweetened Soy Milk
• Whole wheat flour
• Bread crumbs

Set the oven to 450°F and while it warms up, whisk the Miso Paste with the Soy Milk (I warmed up the milk a little so the Miso Paste would dissolve easily in it). Set up a bowl with the whole wheat flour and another bowl with the bread crumbs. Take each slice of eggplant, first coat it with the whole wheat flour and then dip it in the Miso Paste until fully covered. As the last step coat the eggplant with the bread crumbs and place it on a baking sheet lightly coated with Olive oil. This part takes the longest, but it’s fun to time this with the heating of the oven.

Once the oven is ready, place the baking sheet with the breaded eggplant and bake for about 20 minutes or until the bread crumbs start turning golden brown. Flip them over and bake for another 10 more minutes. I set the oven to broil for the last 2 minutes to make the baked eggplant a little crispy. I served this with a dip made by mixing in Ketchup, Worcestershire sauce and a little Soy Sauce. Even my 9yo who will usually run away from eggplant loved this one! I shared some with my neighbor who made a sandwich out it by adding some pesto with some lettuce on a hamburger bun!

What’s your favorite way to cook Eggplant?

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