Sticky-Sweet Vegan Miso Eggplant | VegNews

Add this delicious appetizer from The Vegan ABC Cookbook With brown rice and baked teriyaki-glazed tofu for a complete meal. And pro tip: use this tangy miso glaze for roasted Brussels sprouts, squash, or potatoes.

do you want:

For the Eggplant:
4 Japanese or Chinese eggplants
½ teaspoon of salt
Sunflower oil, for brushing

For the miso glaze:
2 tablespoons soft white miso
1 tablespoon of sunflower oil
1 tablespoon mirin
1 tablespoon tamari
1 tablespoon apple cider vinegar

To serve:
2 scallions, white and green parts, thinly sliced
2 teaspoons toasted sesame seeds

what do you do:

  1. Line a sheet pan with paper towels. Cut the eggplant in half lengthwise. Using a paring knife, make diagonal lines about 1 inch apart without cutting into the skin. Rotate and cut the diagonal lines on the other side, resulting in a crosshatch pattern. Generously salt the eggplant and put the meat side down. Let drain for at least 1 hour.
  2. Preheat oven to 400 degrees. Line a half sheet pan with parchment paper.
  3. Pat the eggplant with a clean paper towel to absorb the remaining water. Brush lightly with sunflower oil and place cut side down on sheet pan. Bake for 20 minutes, until the meat is tender and golden brown.
  4. For the miso glaze, in a small mixing bowl, combine the miso, sunflower oil, mirin, tamari, and apple cider vinegar. Break up the miso with a whisk and blend until completely smooth.
  5. Remove the eggplant from the oven and turn the oven to the broiler setting.
  6. Turn the eggplants over and brush the flesh with the miso glaze, covering the entire surface. Broil until glaze is caramelized and charred in spots, about 5 to 8 minutes. Serve topped with scallions and sesame seeds.



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