Food Everything+ Add
← All recipes

Miso Honey Glazed Eggplant Fries

by carolinagelen
summerappetizervegetarianeasy appetizersquick recipes
Yield: 3-4 servings
Source: https://www.instagram.com/reel/Cd3xxhbDNfr

Ingredients

produce
  • eggplants
  • 2garlic cloves(minced or grated)
  • 2 tbsplemon juice
pantry staple
  • 4 tbspolive oil
  • 1 tbspsoy sauce
  • 1 tbspvinegar
  • salt(small pinch)
  • water(as needed)
  • 1/4 cupwhite miso
  • 1/4 cuptahini
  • salt(pinch)
other
  • sesame seeds
  • 3 tbsphoney

Instructions

  1. Heat the oven at 400°F or 205°C.
  2. Combine all marinade ingredients in one bowl.
  3. Cut each eggplant in half, then each half in 3-4 wedges.
  4. Toss to coat the eggplant in marinade.
  5. Dip half of each wedge in sesame seeds, then place on a baking sheet lined with parchment paper, sesame side up. Set the marinade aside.
  6. Bake for 12-15 minutes, on the middle rack, flip the eggplant, sesame side down, brush more marinade on top, then continue baking for 10-12 minutes, until the eggplant is tender, and golden brown.
  7. For the tahini, combine all ingredients in a bowl. Add 3 tablespoons of water and mix until smooth. Add more water as needed to reach the perfect consistency.