This Miso Aubergine (Eggplant) is one of the healthiest but most indulgent recipes I have come across. For those who don't know, miso has a very distinct umami taste, and is full of B Vitamins, E Vitamins, K Vitamins, folic acid, and fiber. It is a digestion aid and is beneficial for gut health - not to mention it is vegan. So bring on the miso and find creative ways to use it!
Here, I used baby eggplant and mix miso, sesame oil, mirin (Japanese rice wine), and a little brown sugar (to balance the umami) and smear the eggplant before baking it off. That's literally it - it's very thoughtless and very highly satisfying! Follow the easy instructions and be surprised how good this can get.