Miso-Glazed Eggplant

Why I love it

Let’s be real, miso happy when I can include miso paste in any dish. Low key high key I am a veggie lover. This definitely isn’t a bad thing because veggies are great for you! If you’re looking to lose weight, this is a great choice as the main dish for your vegan dinner. I rarely eat eggplant, but when I do it’s such a treat. I used to not like it but after eating so much eggplant parmesan, it really grew on me. This recipe is an umami flavor bomb and exactly what you need any day of the week for a delicious vegan dinner. Plus, veggies for a meal are the new trend!

Ingredients

• 1 large eggplant

• 1 tsp miso paste

• 2 tbsps mirin

• 1 tbsp rice vinegar

• ½ tbsp granulated sugar

• Olive oil to taste

• Optional toppings: green onions and sesame seeds

Replacements

You can substitute more sugar for mirin and lime juice for rice vinegar.

Recipe

1. Slice an eggplant in half and score the inside in a criss-cross pattern. Only score about a centimeter deep.

2. Add it to a preheated pan with olive oil on the stove. Start cooking it skin side down, then flip over after a few minutes and cover with a lid.

3. Meanwhile, make the sauce by whisking together miso paste, mirin, rice vinegar, and sugar in a bowl.

4. Uncover the eggplant and spoon the sauce on top of it with the skin-side down. Then, broil it in the oven for 5 minutes or until golden. Top with sesame seeds and green onions. Enjoy!