Miso Eggplant
This simple and delicious eggplant dish is pan fried until soft and caramelized then finished with a savory, spicy miso sauce made with NAKANO Toasted Sesame Rice Vinegar.
Servings: 2 servings
Calories: 282kcal
Ingredients
- 2 baby eggplants
- 2 tablespoons olive oil
- 2 tablespoons brown rice miso
- 2 tablespoons NAKANO Toasted Sesame Rice Vinegar
- 2 tablespoons tamari or soy sauce
- 2 tablespoons coconut sugar
- 1 teaspoon minced garlic
- 1 teaspoon fresh ginger root grated
- 1 teaspoons chile pepper chopped
- 1 teaspoon sesame seeds optional for garnish
- 2 scallions sliced, optional for garnish
Instructions
- Cut the eggplants in half from top to bottom and score the cut sides in a cross-hatch pattern with the knife.
- Heat a heavy-bottomed skillet or pan over medium heat and place eggplant cut side down into the dry, hot pan. Add the olive to the pan around the eggplant. Use caution as the oil may splatter. Optionally, cover the pan with a splatter screen.
- Leave the eggplant undisturbed to cook over low-medium heat until it is soft and browned on the cut side. Flip the eggplant and cook the other side until the eggplant is cooked through, caramelized on the outside and soft in the center. It should take roughly 10 minutes total to cook the eggplant.
- Meanwhile, stir together the remaining ingredients aside from the garnishes. Add the sauce to the pan and let it cook for about 1-2 minutes until thick and bubbly. Turn the eggplant to coat it in the sauce.
- Transfer the eggplant to a plate and garnish with sesame seeds and scallion.
Video
Notes
Store leftovers in an airtight container, refrigerated for up to 3 days. Leftover eggplant can be served cold or reheated.
Nutrition
Calories: 282kcal | Carbohydrates: 32g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 1672mg | Potassium: 648mg | Fiber: 8g | Sugar: 18g | Vitamin A: 210IU | Vitamin C: 11mg | Calcium: 56mg | Iron: 2mg