Miso Glazed Eggplant
This miso glazed eggplant is a dream dish full of flavor. The eggplant is nicely caramelizer on the edges and very creamy on the inside. It’s a tasty vegan dish that is gluten and grain free. The best part? I got to make this amazing dish with my favorite cooking partner-in-crime Neda aka Healthy with Nedi 😊
1 tbsp organic chickpea miso (miso master brand)
1 tbsp coconut sugar
2 tbsp tamari
1 tsp rice vinegar
2 tbsp water
2 medium eggplants
2 tbsp sesame oil
16 oz cauliflower rice
White and black sesame seeds
Preheat the oven to 350 F or 180 C. Slice the eggplant in boat like halves and give them criss-cross scores so they cook faster. Lightly grease each eggplant with the sesame oil and bake for 30 minutes.
Meanwhile, in a small bowl add the miso, coconut sugar, tamari, rice vinegar and water. Whisk together until glaze is fully formed and the chunks are dissolved.
Take the eggplant out of the oven and spoon the glaze onto each boat, spreading out evenly. Place back in the oven on broil for 3-5 minutes.
Cook the cauliflower rice with a little sesame oil for 5-8 minutes, until soft. Plate the cauliflower rice in two different plates, place 2 eggplant boats in each plate and garnish with chives, black and white sesame seeds.