Miso Glazed Eggplant Bowl with Tempeh
Ingredients
- 1 medium eggplant
- 2 tablespoons soy sauce
- 1 teaspoon miso paste
- 1 tablespoon rice wine vinegar
- 1.5 tablespoons maple syrup
- 1 teaspoon garlic chili sauce or 1 teaspoon mustard, 1 teaspoon hot sauce, and 0.5 teaspoon garlic powder
- tempeh
- veggie broth
- soy sauce
- garlic chili sauce
- maple syrup
- forbidden rice noodles
- kimchi
- avocado
- bok choy
- nori flakes
Preparation
Set oven to 375F.
Fill a medium bowl or dish with salted water and submerge both eggplant pieces under water for about 10 minutes.
Remove eggplant and score it as desired.
Whisk together remaining ingredients until smooth.
Brush the surface of the eggplant with the sauce to fully coat the scored side.
Place eggplant in the oven for 8 minutes.
Pull eggplant out and baste again with the miso sauce.
Place back in the oven for another 6-8 minutes, baste and cook again for another 4-5 minutes or until middle of eggplant is soft.
Remove eggplant from oven, and brush again with remaining sauce.
Carefully transfer eggplant to a serving plate and enjoy as desired.
Baking tempeh
Whisk together veggie broth, soy sauce, garlic chili sauce, and maple syrup.
Bake the tempeh in the mixture at 375F for 15-20 minutes.
Assembly
Cook forbidden rice noodles according to package instructions.
Prepare bok choy by steaming or sautéing until tender.
Assemble the bowl with miso glazed eggplant, baked tempeh, rice noodles, kimchi, sliced avocado, and sprinkle with nori flakes.
Tips
You can scoop out the inside of the eggplant with a spoon if you are not a fan of the skin.
