Eat Your Veggies – Miso Eggplant
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 3-4 servings 1x
Ingredients
- 3 medium eggplant, cut in half lengthwise
- avocado oil spray
- pinch of salt
- 1/4 cup white miso paste
- 2 tablespoons maple syrup
- 1 tablespoon mirin
- 1 tablespoon rice wine vinegar
- 1 tablespoon chili onion crunch
- 2 tablespoons chopped cashews or peanuts
- 1 teaspoon white sesame seeds
- 1 teaspoon black sesame seeds
Instructions
- Preheat oven to 400 degrees F.
- Cut eggplant in half and cut the eggplant at a diagonal, making sure to not pierce through the skin then repeat going in the opposite direction, creating small squares throughout the eggplant. Spray eggplant with avocado oil spray and sprinkle with a small amount of salt. Place in the oven to bake for 35 minutes.
- While the eggplant cooks, in a bowl whisk together miso, maple syrup, mirin, rice wine vinegar, and chili onion crunch.
- In a small saucepan over medium heat, add chopped cashews or peanut along with the sesame seeds and cook until slightly brown and fragrant. Set aside.
- When the eggplant is done cook, remove from oven and turn oven on broil. Use a basting brush to brush the miso mixture on top of each eggplant. Place back in the oven to cook for 5 more minutes.
- Top eggplant with toasted nuts and seeds before serving!
Find it online: https://paleomg.com/eat-your-veggies-miso-eggplant/