VEGAN SESAME MISO EGGPLANT
Asian-inspired eggplant.
Provided by chefcs
Categories Side Dish Vegetables Eggplant
Time 26m
Yield 4
Number Of Ingredients 10
Steps:
- Heat sesame oil in a skillet over medium heat; cook and stir eggplant and orange bell pepper until softened, 8 to 10 minutes.
- Whisk miso, soy sauce, ginger, vinegar, water, and garlic together in a bowl until sauce is evenly combined; add to eggplant mixture. Cook and stir eggplant mixture until sauce is thickened and glossy, 3 to 4 minutes. Top mixture with sesame seeds.
Nutrition Facts : Calories 129.7 calories, Carbohydrate 14.7 g, Fat 7 g, Fiber 5.6 g, Protein 4.6 g, SaturatedFat 1 g, Sodium 870 mg, Sugar 4.6 g
MISO EGGPLANT
Miso Eggplant, also known as Nasu Dengaku, is a Japanese eggplant starter recipe. Simply halve the eggplants, bake them, glaze with miso and grill. Serve on its own as a starter, or create a vegan meal by serving it with rice and salad.
Provided by Michelle Minnaar
Categories Starter
Time 1h5m
Number Of Ingredients 11
Steps:
- Preheat the oven to 180°C / fan 160°C / 350°F / gas mark 4.
- Line a large baking tray with baking parchment and set aside.
- Halve the eggplants lengthways and flip them over. Cut a thin slice off the bottom's skin side in order to stabilise the eggplant.
- Flip it over again and score the flesh in diamond shapes. Be careful not to slice it all the way through.
- Place the eggplants in the lined baking tray and brush each half with half of the oil.
- Bake for 35-40 minutes, checking halfway through to see if more oil is required. I.e. if it looks dry, give it a brush with oil. The eggplant should be soft at the end of cooking time.
- While the eggplants are baking, make the miso sauce.
- Place all the miso sauce ingredients, except the sesame oil, in a small pot and bring to simmer.
- Continue to cook until the miso paste and sugar has dissolved.
- Stir in the sesame oil. Remove the heat and retrieve the eggplants, once cooked.
- Preheat the broiler / grill.
- Baste each eggplant with equal amounts of miso sauce then place under the broiler / grill until caramelised and golden. This will take about 3-4 minutes.
- Decorate with sesame seeds and chives. Serve immediately as a starter. Enjoy!
Nutrition Facts : ServingSize Half an eggplant, Calories 343 calories, Sugar 19.2 g, Sodium 52 mg, Fat 22.1 g, SaturatedFat 15.4 g, TransFat 0 g, Carbohydrate 31.3 g, Fiber 9.5 g, Protein 5.1 g, Cholesterol 0 mg
VEGAN SESAME MISO EGGPLANT
Asian-inspired eggplant.
Provided by chefcs
Categories Eggplant Side Dishes
Time 26m
Yield 4
Number Of Ingredients 10
Steps:
- Heat sesame oil in a skillet over medium heat; cook and stir eggplant and orange bell pepper until softened, 8 to 10 minutes.
- Whisk miso, soy sauce, ginger, vinegar, water, and garlic together in a bowl until sauce is evenly combined; add to eggplant mixture. Cook and stir eggplant mixture until sauce is thickened and glossy, 3 to 4 minutes. Top mixture with sesame seeds.
Nutrition Facts : Calories 129.7 calories, Carbohydrate 14.7 g, Fat 7 g, Fiber 5.6 g, Protein 4.6 g, SaturatedFat 1 g, Sodium 870 mg, Sugar 4.6 g
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- Halve the eggplants then carefully score the flesh diagonally until you achieve a criss-cross pattern. Make sure not to cut too deep as you might cut through the skin. You can check out my video below to see how I slice them!
- Heat a non-stick pan or skillet over medium high heat. Place the eggplants skin first and leave to cook for 4 to 5 minutes or until the skin is brown. Flip the eggplants over and then leave to cook as well until the flesh has turned into a nice toasted brown colour. Flip it back, skin side again, and then lower the heat to medium. Cover the pan and then leave the eggplant to cook in its steam for 3 to 4 minutes.
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