Miso Glazed Eggplant with Fresh Vegetables
Ingredients
- half a giant eggplant
- miso paste
- ginger
- sesame oil
- honey
- water
- sweet potatoes
- green beans
- spinach
- mushrooms
- soy sauce
- cabbage
- carrots
- edamame
- corn
- tomatoes
Preparation
Slice the eggplant half and roast at 450°F for 13-15 minutes.
Brush miso dressing made from miso paste, ginger, sesame oil, honey, and water over the eggplant.
Broil the eggplant for an additional 4 minutes.
Boil shelled edamame for 3 minutes.
Roast sweet potatoes separately.
Sauté green beans, spinach, and mushrooms with a dash of soy sauce.
Shred cabbage and carrots for the plate.
Add corn and tomatoes as desired.
