Easy Vegan Caramelized Miso Eggplant
Ingredients
- 1 eggplant
- Sesame oil
Miso marinade
- 1 teaspoon white miso paste
- 1 tsp soy sauce
- 1 tbsp date syrup or maple syrup
- 1/2 tbsp rice vinegar
- 1 tsp garlic powder
- 1 tsp gochugaru (chilli powder)
Preparation
Cut the eggplant in half and score the flesh in a crosshatch pattern on both sides.
Heat a pan with sesame oil and sear the eggplant flesh side down to caramelize.
Mix all the miso marinade ingredients in a bowl until combined.
Flip the eggplant and glaze the flesh with the marinade.
Bake in the oven at 180°C for 20-25 minutes; halfway through, apply another glaze of marinade and monitor to avoid burning.
Once caramelized and golden, serve with spring onions, sesame seeds, rice, and sriracha.
