Air Fryer Miso Eggplant
This crispy air fryer miso eggplant is an amazing kid-friendly eggplant side dish. It’s crispy with a tasty umami miso glaze.
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Servings: 4 servings
Calories: 140kcal
Ingredients
- 1 eggplant, peeled and chopped into bite sized pieces
- 2 tablespoon white miso paste
- 2 tablespoon soy sauce
- 2 tablespoon maple syrup
- 2 tablespoon olive oil
- 1 teaspoon sriracha
Instructions
- Spray the basket of an air fryer with non-stick oil spray or line it with parchment paper designed for an air fryer.
- Place the 1 eggplant, peeled and chopped into bite sized pieces in the air fryer and bake for 10 minutes at 375 degrees. This will dry out the eggplant.
- While the eggplant is cooking, make the glaze. Whisk together the 2 tablespoon white miso paste, 2 tablespoon soy sauce, 2 tablespoon maple syrup, 2 tablespoon olive oil, and 1 teaspoon sriracha.
- After 10 minutes, take out the eggplant and toss with the miso glaze. Place it back in the air fryer and cook for another 3-5 minutes or until slightly charred. Serve hot.
- Store any leftovers in an airtight container in the fridge for up to 4 days. I like to reheat it in the air fryer or oven but you can also use the microwave.
Equipment
- Air fryer
- Cutting board
- Bowl
Notes
- If you have a large eggplant you might want to make this in 2 batches, depending on the size of your air fryer.
- Try to keep the pieces of eggplant to bite size. If you have very large pieces then they probably won’t crisp up.
- I use white miso paste but you can also use red miso for a bolder flavor.
Nutrition
Calories: 140kcal | Carbohydrates: 16g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 850mg | Potassium: 323mg | Fiber: 4g | Sugar: 11g | Vitamin A: 35IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 1mg
Tried this recipe?Let us know how it was!
https://theleafytable.com/air-fryer-miso-eggplant/