Maple and Miso Glazed Eggplant on Avocado Toast
This Maple and Miso Eggplant on Avocado Toast is a delicious and beautiful brunch that is packed full of flavor. The umami-rich miso eggplant is sweetened with a touch of maple syrup, and served on top of creamy avocado toast. It turns a classic avocado toast to a show stopping brunch.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 slices
- 12 ounces baby eggplant (baby aubergine) (about 7) - cut on a diagonal into 1-cm-thick slices
- 1 1/2 tablespoon white miso paste
- 1 tablespoon maple syrup
- 1 teaspoon mirin
- 1/2 teaspoon sesame oil
- 2 large ripe avocados - peeled and destoned
- 1 teaspoon extra virgin olive oil
- 4 slices sourdough bread
- roasted sesame seeds - for topping
- Japanese mixed chili pepper powder (Shichimi Togarashi) - for topping
- 2 spring onions - thinly sliced, for topping
In a small bowl, mix together the white miso paste, maple syrup, mirin, and sesame oil. Set aside.
Line a baking tray with baking parchment paper. Spread the sliced eggplant on the prepared pan, so that they are touching. Slightly overlap some of the pieces. Gently brush on the maple and miso mixture, so that it evenly coats the eggplant pieces.
Bake in the oven at 425°F / 220°C for 23-26 minutes, until the glaze is a dark golden brown. Remove from the oven and allow to cool on the tray.
In the meantime, place the avocado in a bowl with the olive oil and mash with a fork to your desired consistency. Set aside.
When the maple and miso eggplants are done, lightly toast the bread (or you can leave it untoasted if you prefer). Spread the avocado mixture onto the toast. Top with the maple and miso eggplants. Top with the roasted sesame seeds, the Japanese mixed chili pepper powder, and the spring onions. Serve immediately.
Calories: 63kcal | Carbohydrates: 10g | Protein: 1g | Fat: 2g | Sodium: 249mg | Potassium: 219mg | Fiber: 2g | Sugar: 6g | Vitamin A: 20IU | Vitamin C: 1.9mg | Calcium: 17mg | Iron: 0.4mg