Miso Glazed Eggplant
Recipe by Jaclyn Irwin
Ingredients
9
Time
10m
Serves
2
This quick and easy side is packed with flavour from miso paste and can be made into a full meal with rice and grilled tofu or fish.
Side
Vegan
Ingredients
2
Japanese Eggplant
1 Tbsp
Avocado Oil
2 Tbsp
Miso Paste
1 Tbsp
Coconut Sugar
1 tsp
Rice Vinegar
2 tsp
Filtered Water
1/2 tsp
Chili Flakes
1 Tbsp
Sesame Seed
1
Green Onion
Instructions
1
Slice the eggplant down the middle lengthwise. Using a sharp knife, score each eggplant half into small squares. Drizzle with avocado oil.
2
Place the eggplant skin side up on a greased baking sheet and broil for four minutes.
3
In a small bowl, whisk together the miso paste, coconut sugar, rice vinegar, water and chili flakes.
4
Remove the eggplant and brush with the miso mixture and place back on the baking sheet, skin side down. Broil for four to five minutes, until charred and the mixture is bubbling.
5
Sprinkle sesame seeds on top and garnish with green onion. Serve and enjoy!
6
Substitutions: No coconut sugar: use brown sugar. No spice: omit the chili flakes
Explore More
More Recipes by Jaclyn Irwin
Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.
