MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Miso Eggplant
Categories: Appetizer, Vegan
Yield: 4 Servings

4 Eggplants;
- Japanese or Chinese
Salt
Sunflower oil; for brushing
2 tb Mellow white miso (30 ml)
1 tb Sunflower oil (15 ml)
1 tb Mirin (15 ml)
1 tb Tamari (15 ml)
1 tb Apple cider vinegar (15 ml)
2 Scallions;
- white & green parts,
- thinly sliced
2 ts Toasted sesame seeds (4 g)

This vegan miso eggplant roasts until tender, then broils under a
sweet and salty miso glaze. Serve it as an appetizer or pair it with
rice, salad, tofu, or edamame for lunch.

Line a sheet pan with paper towels. Cut the eggplants in half
lengthwise. To score the flesh, use a paring knife to cut diagonal
lines about 1" (2.5 cm) apart, without cutting through the skin. Turn
and cut diagonal lines in the other direction, resulting in a diamond
pattern. Generously salt the eggplants and lay them flesh side down.
Let the eggplants sit for at least 1 hour.

Preheat the oven to 400?F (204?C). Line a half sheet pan with
parchment paper.

Pat the eggplants with a clean paper towel to absorb any remaining
water. Lightly brush the eggplants all over with sunflower oil and
place them cut side down on the sheet pan. Bake for 20 minutes, until
the flesh is soft and golden brown.

In the meantime, make the miso glaze. In a small mixing bowl, add the
miso, sunflower oil, mirin, tamari and apple cider vinegar. Break up
the miso with a small silicone spatula and whisk it together until
completely smooth.

Take the eggplants out of the oven and turn the oven to the broiler
setting.

Turn the eggplants over and brush the flesh with the miso glaze,
coating the entire surface. Broil until the glaze has caramelized and
is charred in spots, about 5 to 8 minutes.

Serve topped with scallions and sesame seeds.

Recipe by Lisa Dawn Angerame

Recipe FROM:
<https://plantbasednews.org/veganrecipes/lunch/miso-eggplant/>

MMMMM


Wherever you go, there you are!

--- MBSE BBS v1.1.7.2 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)