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Miso & Sesame Glazed Eggplant Recipe

Eating healthy doesn’t have to be boring! Eggplant, “the king of vegetables,” is known for improving bone and brain health and aiding in digestion. Spice up your date night or dinner party with this deliciously healthy and easy to make side. Ella Mills, author of NATURAL FEASTS, shares her recipe for Miso & Sesame Glazed Eggplant.

 

 

 

Serves 4 as a side dish

NUT-FREE
3 medium eggplants, stem ends trimmed, cut lengthwise into narrow wedges
1 tablespoon olive oil salt
3 tablespoons sesame oil juice of
1 lemon
1½ tablespoons tamari
1 tablespoon maple syrup
2 teaspoons brown rice miso
1 teaspoon apple cider vinegar
sesame seeds, to serve
chili flakes, to serve

Preheat the oven to 400°F.

Place the eggplant wedges on a rimmed baking sheet, drizzle with the olive oil and sprinkle with a little salt. Bake for 15–20 minutes, until soft but not completely cooked.

Meanwhile, whisk the sesame oil, lemon juice, tamari, maple syrup, miso and vinegar together in a bowl to make the glaze.

Once the wedges are soft, pour the glaze over them (while they’re still on the baking sheet) and mix well. Return them to the oven to cook for another 10 minutes, then turn them over and cook for a final 5 minutes, or until they’re tender and delicious and completely coated in the glaze.

Take out of the oven and sprinkle with sesame seeds and chili flakes to serve.

End your delicious meal with Winter-Spiced Pear and Apple Crumble.

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