The other day my friend had a particular craving for miso-glazed eggplant, so she made it, and then I started craving it too so I made it as well 😂 I’ve posted an iteration of this before but I’m happier with the results of this one. Miso burns really easily so I’ve discovered doing half the cooking in foil is the answer. I chopped the eggplant into bite-sized chunks this time, too, so I could make cute little bowls. Also, how cool do those pak choy stems look? Just like green roses. Don’t throw offcuts out, they’re useful!
STATS – 1 hour taken, approx. $18, serves 2, small amounts of protein, iron and calcium boosted greatly depending on your sides of choice (quinoa, black rice, edamame and pak choy? Ding ding ding ✔✔)
Ingredients
1 large eggplant, either halved or diced – whichever you like.
3 heaped tbsp miso (dengaku miso preferred – mixture of red and white otherwise)
2 tbsp mirin
1 tbsp rice wine vinegar
2 tsp brown sugar
2 tsp sesame oil
Chopped coriander, sesame seeds, cooked quinoa and black rice, pak choy, and edamame to serve
Method
Preheat oven to 180*C.
Prepare eggplant. If using halves, score the flesh and place on an oven tray. If chopping, place in a casserole dish.
Combine all glaze ingredients and whisk together until smooth. Pour over the eggplant and then toss/spread until thoroughly coated.
Cover eggplant with aluminium foil and bake in the oven for 25 minutes. Remove foil and bake for another 20 minutes or until glaze is thickened and starting to caramelise.
Serve hot with all the sides, or just solo – it looks pretty impressive!
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Vegan on Mondays. 