meatless monday: miso-glazed eggplant

Japanese eggplant, alright! Recipe by Eric Gower (The Breakaway Cook), and published in this month’s Yoga Journal.


Miso-Glazed Eggplant
1/4 c. yellow miso
2 tbsp. sake
1 tbsp. agave syrup
red chili flakes to taste
1 tsp. sesame oil
1 tbsp. olive oil
4 Japanese eggplants, trimmed and cut in half lengthwise, scored 1/2 in. deep on the flesh side
1 tsp. toasted sesame seeds

Combine miso, sake, agave syrup, and pinch of chili flakes in a small bowl. Set aside. In a large cast-iron pan, heat both oils over medium-high heat. Add the eggplant, cut-side down, and cook without turning until it starts to brown, about 3 min. Using tongs, carefully turn the pieces over so that the scored flesh is now facing up. Gently brush or spoon the miso mixture evenly over the eggplant. Place the pan under the broiler and cook until the eggplant starts to turn deep brown, 1 to 3 min. Sprinkle the eggplant with sesame seeds and serve hot.

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2 responses to “meatless monday: miso-glazed eggplant

  1. made this today, and it was so good!

  2. My brother recommended I might like this blog. He used to be entirely right.
    This submit actually made my day. You cann’t imagine just how so
    much time I had spent for this info! Thanks!

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