Sticky-Candy Vegan Miso Eggplant | VegNews
Pair this tasty appetizer from The Vegan ABCs Cookbook with brown rice and baked teriyaki-glazed tofu for an entire 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. Reduce eggplants in half lengthwise. Utilizing a paring knife, lower diagonal traces about 1 inch aside, with out chopping via pores and skin. Rotate and lower diagonal traces in different route, leading to a crosshatch sample. Generously salt eggplants and lay flesh facet down. Let drain for no less than 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. Calmly brush throughout with sunflower oil and place lower facet down on sheet pan. Bake for 20 minutes, till flesh is delicate 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 utterly clean.
- Take away eggplants from oven and switch oven to broiler setting.
- Flip eggplants over and brush flesh with miso glaze, coating complete floor. Broil till glaze has caramelized and is charred in spots, about 5 to eight minutes. Serve topped with scallions and sesame seeds.
