Vegan Sesame Miso Eggplant Recipes
VEGAN SESAME MISO EGGPLANT
Asian-inspired eggplant.
Provided by chefcs
Categories Side Dish Vegetables Eggplant
Time 26m
Yield 4
Number Of Ingredients 10
Steps:
- Heat sesame oil in a skillet over medium heat; cook and stir eggplant and orange bell pepper until softened, 8 to 10 minutes.
- Whisk miso, soy sauce, ginger, vinegar, water, and garlic together in a bowl until sauce is evenly combined; add to eggplant mixture. Cook and stir eggplant mixture until sauce is thickened and glossy, 3 to 4 minutes. Top mixture with sesame seeds.
Nutrition Facts : Calories 129.7 calories, Carbohydrate 14.7 g, Fat 7 g, Fiber 5.6 g, Protein 4.6 g, SaturatedFat 1 g, Sodium 870 mg, Sugar 4.6 g
MISO EGGPLANT
Miso Eggplant, also known as Nasu Dengaku, is a Japanese eggplant starter recipe. Simply halve the eggplants, bake them, glaze with miso and grill. Serve on its own as a starter, or create a vegan meal by serving it with rice and salad.
Provided by Michelle Minnaar
Categories Starter
Time 1h5m
Number Of Ingredients 11
Steps:
- Preheat the oven to 180°C / fan 160°C / 350°F / gas mark 4.
- Line a large baking tray with baking parchment and set aside.
- Halve the eggplants lengthways and flip them over. Cut a thin slice off the bottom's skin side in order to stabilise the eggplant.
- Flip it over again and score the flesh in diamond shapes. Be careful not to slice it all the way through.
- Place the eggplants in the lined baking tray and brush each half with half of the oil.
- Bake for 35-40 minutes, checking halfway through to see if more oil is required. I.e. if it looks dry, give it a brush with oil. The eggplant should be soft at the end of cooking time.
- While the eggplants are baking, make the miso sauce.
- Place all the miso sauce ingredients, except the sesame oil, in a small pot and bring to simmer.
- Continue to cook until the miso paste and sugar has dissolved.
- Stir in the sesame oil. Remove the heat and retrieve the eggplants, once cooked.
- Preheat the broiler / grill.
- Baste each eggplant with equal amounts of miso sauce then place under the broiler / grill until caramelised and golden. This will take about 3-4 minutes.
- Decorate with sesame seeds and chives. Serve immediately as a starter. Enjoy!
Nutrition Facts : ServingSize Half an eggplant, Calories 343 calories, Sugar 19.2 g, Sodium 52 mg, Fat 22.1 g, SaturatedFat 15.4 g, TransFat 0 g, Carbohydrate 31.3 g, Fiber 9.5 g, Protein 5.1 g, Cholesterol 0 mg
JAPANESE MISO EGGPLANT
Long slender halves of Japanese eggplant with a pungent, potent, slightly sweet, salty umami sauce and cooked to a melting tenderness.
Provided by Katie Workman
Categories Main Course
Time 40m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F. Line a rimmed baking sheet with aluminum foil or parchment paper. Cut the eggplant down the middle the long way, so you have two long flat halves for each.
- Place the eggplant cut side up on the baking sheet. Brush the cut sides of the eggplant lightly with the oil. Roast the eggplant for about 25 minutes, until very tender and lightly browned on the top. Remove the eggplant, and change the oven setting to broil.
- Meanwhile, in a small bowl stir together the miso, ginger, sesame oil, soy sauce, vinegar, and pepper. Brush the mixture evenly over the top of the roasted eggplant. Sprinkle over the sesame seeds. Return the baking sheet to the oven and broil for about 4 minutes, until the tops are browned in spots along with the sesame seeds; watch carefully to make sure they don't get too brown.
- Remove from the oven and sprinkle with the scallions if desired (which I forgot to do for these photos). Serve hot or warm.
Nutrition Facts : Calories 157 kcal, Carbohydrate 18 g, Protein 5 g, Fat 8 g, SaturatedFat 4 g, Sodium 859 mg, Fiber 7 g, Sugar 7 g, ServingSize 1 serving
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