Miso Marinated Eggplant with Air-Fried Roasted Veggies
Ingredients
- 1 eggplant
- Salt
- 2.5 tablespoons dark miso
- 1 teaspoon rice vinegar
- 1 teaspoon lime juice
- 3 teaspoons syrup
- 2 teaspoons Japanese soy sauce
- Assorted vegetables of your choice (e.g., potatoes, carrots, bell peppers, zucchini, etc.)
- Salt and pepper to taste
- Olive oil spray (or regular olive oil)
Preparation
Halve the eggplant and make criss-cross cuts on the white side of each half. Sprinkle some salt over the eggplant halves and let them sit for 20 minutes to draw out some liquid.
In a bowl, mix together dark miso, rice vinegar, lime juice, syrup, and Japanese soy sauce to make the miso dressing.
Preheat the oven to 200°C (392°F).
Wipe off the salt from the eggplant halves and place them in a baking dish.
Pour the miso dressing over the eggplant halves, ensuring they are well coated.
Bake the eggplant in the oven for 20-25 minutes or until soft.
While the eggplant is baking, prepare the air-fried roasted veggies. Cut the vegetables into desired shapes (e.g., cubes, slices, wedges) and place them in a bowl.
Season the vegetables with salt, pepper, and olive oil spray (or drizzle with olive oil) to coat them evenly.
Preheat the air fryer to 200°C (392°F) and air-fry the vegetables for about 15-20 minutes or until they are crispy and cooked to your liking.
Once the eggplant is done, remove it from the oven and let it cool slightly.
Serve the miso-marinated eggplant and air-fried roasted veggies together. Best enjoyed warm.