Sticky Miso Eggplant

Image of a cozy dinner setting with caramelized sticky miso eggplant strips garnished with sesame seeds and spring onions, alongside a bowl of steamed rice, on a clean, minimalist table.
Sticky Miso Eggplant

Introduction

Embrace the warmth and comfort of a sticky, flavor-packed dinner with this vegan Sticky Miso Eggplant. This dish is perfect for those who crave a savory meal that's both nourishing and satisfying. Let's explore how to bring this delightful dish to your table!

Ingredients

  • 2 large eggplants, cut into strips
  • 2 tablespoons olive oil
  • 3 tablespoons white miso paste
  • 2 tablespoons maple syrup
  • 1 tablespoon soy sauce
  • 1 teaspoon grated ginger
  • 2 cloves garlic, minced
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 2 tablespoons water
  • Sesame seeds, for garnish
  • Chopped spring onions, for garnish

Instructions

  1. Preheat your oven to 200°C (392°F).
  2. Brush the eggplant strips with olive oil and place them on a baking sheet.
  3. Roast the eggplants for 25-30 minutes, until tender and starting to brown.
  4. In a small bowl, mix together the miso paste, maple syrup, soy sauce, ginger, garlic, rice vinegar, sesame oil, and water to create the sauce.
  5. Once the eggplants are roasted, remove from the oven and brush generously with the miso sauce.
  6. Return the eggplants to the oven and broil for an additional 5-7 minutes, until the sauce is sticky and caramelized.
  7. Garnish with sesame seeds and spring onions before serving.

Serve this Sticky Miso Eggplant hot, paired with steamed rice or your favorite grain, and enjoy a cozy, flavor-rich meal that's sure to become a new favorite in your culinary repertoire.

Hiroshi

Additional Information
NutritionfactsCalories: 210 per serving, Fat: 10g, Carbohydrates: 28g, Protein: 3g 
Preparation Time45 minutes 
Allergy Informationsoy, sesame