Pair this tasty appetizer from The Vegan ABCs Cookbook with brown rice and baked teriyaki-glazed tofu for a whole meal. And professional tip: use this tangy miso glaze for roasted Brussels sprouts, squash, or potatoes.
What you want:
For the eggplant:
4 Japanese or Chinese language eggplants
½ teaspoon salt
Sunflower oil, for brushing
For the miso glaze:
2 tablespoons mellow white miso
1 tablespoon sunflower oil
1 tablespoon mirin
1 tablespoon tamari
1 tablespoon apple cider vinegar
For serving:
2 scallions, white and inexperienced components, thinly sliced
2 teaspoons toasted sesame seeds
What you do:
- Line a sheet pan with paper towels. Lower eggplants in half lengthwise. Utilizing a paring knife, lower diagonal strains about 1 inch aside, with out slicing by pores and skin. Rotate and lower diagonal strains in different path, leading to a crosshatch sample. Generously salt eggplants and lay flesh aspect down. Let drain for a minimum of 1 hour.
- Preheat oven to 400 levels. Line a half sheet pan with parchment paper.
- Pat eggplants with a clear paper towel to soak up any remaining water. Evenly brush throughout with sunflower oil and place lower aspect down on sheet pan. Bake for 20 minutes, till flesh is smooth and golden brown.
- For the miso glaze, in a small mixing bowl, add miso, sunflower oil, mirin, tamari, and apple cider vinegar. Break up miso with a whisk and mix till fully easy.
- Take away eggplants from oven and switch oven to broiler setting.
- Flip eggplants over and brush flesh with miso glaze, coating total floor. Broil till glaze has caramelized and is charred in spots, about 5 to eight minutes. Serve topped with scallions and sesame seeds.
