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
- Preheat your oven to 200°C (392°F).
- Brush the eggplant strips with olive oil and place them on a baking sheet.
- Roast the eggplants for 25-30 minutes, until tender and starting to brown.
- 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.
- Once the eggplants are roasted, remove from the oven and brush generously with the miso sauce.
- Return the eggplants to the oven and broil for an additional 5-7 minutes, until the sauce is sticky and caramelized.
- 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
Nutritionfacts | Calories: 210 per serving, Fat: 10g, Carbohydrates: 28g, Protein: 3g |
---|---|
Preparation Time | 45 minutes |
Allergy Information | soy, sesame |