Vegan Miso Eggplant – LEAH ITSINES

This is something I hadn't tried before, but my friend swore that as soon as I tried it, I'd want to make it every day and she is SO RIGHT! It's delicious and so light! 

Serves: 2
Ingredients: 
2 medium eggplants, sliced lengthways 
2 tbsp white miso paste 
1 tbsp mirin
1 tbsp sesame oil 
1 tbsp soy sauce 
1 tsp sesame seeds
1 tbsp flaked almonds (optional)

Directions: 

  1. Preheat oven to 180 degrees celsius. 
  2. Slice the eggplant in half lengthways, and then using a small sharp knife, create a diamond pattern through the eggplant flesh, trying not to pierce all the way through.  
  3. In a small bowl, add miso paste, mirin, sesame oil and soy sauce together and mix well (you may need a small whisk!)
  4. Heat a medium non stick pan over high heat with a small splash of olive oil. 
  5. Place the eggplants face down on the pan and cook until lightly golden brown on each side. 
  6. Once lightly golden, place onto a liked baking tray, flesh side facing up. Cook for 10 minutes in the oven. 
  7. Remove from oven and using a basting brush, smear the miso mixture evenly over the eggplants. Place back into the oven for 20 minutes. 
  8. Remove from oven and if not super golden brown, place under the grill for 2-3 minutes. 
  9. Top with sesame seeds and flaked almonds. 

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