CARAMELIZED MISO EGGPLANT

PLEASE SUPPORT OUR CHANNEL BY ORDERING ONE OF THESE GREAT PRODUCTS

1 Month Vegan Challenge 2.0 - https://bit.ly/4boVmmQ

Veganize baking - https://bit.ly/3XJBUOE

250 Vegan Recipes Ebook - https://bit.ly/4cnn1Wv

The Complete Plant-Based Recipe Cookbook - 200+ Vegan Recipes - https://bit.ly/4brQLAu

-------------------------------------------------------------------------------
CARAMELIZED MISO EGGPLANT 🍆

I’m bringing FancyaQuickie? back with a bang. Simple and effective recipes that always slap!

The flavours in this eggplant dish were incredible and so easy to wack in a Tupperware and take to work or out with you!

Ingredients
1 eggplant(aubergine)
Sesame oil

Miso marinade:
1 teaspoon white miso paste
1 tsp soy sauce
1 tbsp date syrup/maple syrup
1/2 tbsp rice vinegar
1 tsp garlic powder
1 tsp gochugaru (chilli powder)

Serve with spring onions, sesame seeds and rice

Method:
1. Start by cutting your eggplant in half and scoring cross cross into the flesh on both sides.
2. Heat up a pan drizzle in some sesame oil and add the eggplant to the pan to sear and caramelize the flesh side.
3. Mix together all the miso marinade ingredients in a little bowl until combined.
4. Flip each side over and glaze the flesh with the miso marinade.
5. Add to the oven at 180C for 20/25 mins. Half way through I did another glaze of the marinade. Just keep an eye on it so it doesn’t burn.
6. Once done it should be caramelized and golden. Serve with spring onions, sesame seeds, rice and sriracha and enjoy!