About This Recipe:
One of my favorite appetizers at Japanese restaurants is miso roasted eggplant. It’s super savory, soft in texture, and topped with tons of scallions and sesame seeds. All I need with this eggplant is a huge bowl of jasmine rice, and maybe some Ito En tea to wash it all down with (*not sponsored.) This is a vegan friendly recipe, and would make a great appetizer or a healthy dinner entrée. And 30 minutes is all it takes!
Enjoy!
Ingredients (4 servings)
-2 medium sized eggplants, sliced vertically
-2 tbls white miso paste
-1 tbl water
-2 tsps sesame oil
-2 tsps soy sauce
-2 tsps rice wine vinegar
-2 tsps white sesame seeds
-4 scallions, sliced
-4 cups cooked jasmine rice
-Olive oil
Instructions (30 minutes)
1. Place the sliced eggplant on a parchment lined baking sheet and drizzle with olive oil. Roast at 425 degrees F for 10 minutes, then flip the eggplant and roast for another 10 minutes.
2. In a small bowl, mix together the miso paste with the water, sesame oil, soy sauce, vinegar, sesame seeds, and scallions.
3. Baste the eggplant with the miso sauce and roast at 500 degrees F for 5 minutes to brown. Top with additional sesame seeds and scallions.
The Corporate Cookbook 