This Asian-style eggplant is packed with flavor and works well as a side dish, salad topper, or main course for the nights when vegetables deserve center stage. Enjoy hot from the oven, or at room temperature.
1 medium eggplant, sliced into ½-inch pieces
1 cup soy sauce
¼ cup miso paste
2 tablespoons fresh garlic, chopped
2 tablespoons fresh ginger, chopped
1 tablespoon hot sauce, preferably Sriracha (optional)
2 tablespoons olive oil
3 tablespoons fresh cilantro, roughly chopped, for garnish (optional)
Lay the slices of eggplant in one layer on a plate so each is exposed. Mix all ingredients except for the cilantro in a bowl. Cover the eggplant with the marinade and flip the slices so that each side gets hit with flavor. Let the eggplant sit for 30 minutes to an hour.
Preheat the oven to 400 degrees. Now that the eggplant has thoroughly marinated, shake off the excess and place the slices on a lightly oiled sheet pan. Bake for 20 minutes or until golden brown.
After the eggplant has cooked, remove it from the pan, put on a serving plate and garnish with the chopped cilantro.