Miso Glazed Eggplant

Name: Miso Glazed Eggplant
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Ingredients: Japanese Eggplant; Avocado Oil; Miso Paste; Coconut Sugar; Rice Vinegar; Filtered Water; Chili Flakes; Sesame Seed; Green Onion

Recipe by Jaclyn Irwin

Ingredients

Time

10m

Serves

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.

Vegan

Side

Ingredients

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

for garnish

Green Onion

sliced

Instructions

Slice the eggplant down the middle lengthwise. Using a sharp knife, score each eggplant half into small squares. Drizzle with avocado oil.

Place the eggplant skin side up on a greased baking sheet and broil for four minutes.

In a small bowl, whisk together the miso paste, coconut sugar, rice vinegar, water and chili flakes.

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.

Sprinkle sesame seeds on top and garnish with green onion. Serve and enjoy!

Substitutions: No coconut sugar: use brown sugar. No spice: omit the chili flakes

Explore More

Erectile DysfunctionSidesHalalCeliac Disease

Popular Conditions & Diets

Miso Glazed Eggplant

Recipe by Jaclyn Irwin

Ingredients

Time

10m

Serves

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.

Vegan

Side

Ingredients

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

for garnish

Green Onion

sliced

Instructions

Slice the eggplant down the middle lengthwise. Using a sharp knife, score each eggplant half into small squares. Drizzle with avocado oil.

Place the eggplant skin side up on a greased baking sheet and broil for four minutes.

In a small bowl, whisk together the miso paste, coconut sugar, rice vinegar, water and chili flakes.

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.

Sprinkle sesame seeds on top and garnish with green onion. Serve and enjoy!

Substitutions: No coconut sugar: use brown sugar. No spice: omit the chili flakes