16September
Mouthwatering Miso Eggplant
Miso eggplant is easily one of mine and Nick’s favorite dishes to order when we go out for sushi. Truly we’re OBSESSED! It’s always so delish, so I thought..why not try to make a version of that at home? So I did, and it turned out INSANE! Let’s get into it!
Miso Eggplant Specifics!
I called this mouthwatering miso eggplant for a reason guys! Nick wanted to put the sauce on truly everything. And the beauty of it is..you totally can! This marinade is super versatile, so you could always use it to give flavor to fish, or any other veggie truly. Let’s go through the key players..
- Miso: TBH, this was the first time I had ever cooked with Miso. I chose the Eden Foods Hacho Miso, and it worked out great! You can grab it on amazon, or you can find it in the Asian isle at the grocery store. You can ask someone to help you find it, too!
- Coconut Aminos: You all know that I’m obsessed with my coconut aminos. Think of it as a little sweeter soy sauce. Regular aminos would work too, but I like the sweetness that the coconut adds in this recipe.
- Sweet & Spice & all things NICE: To give the touch of sweetness that typical miso eggplant has, I used organic maple syrup (costco has a great one!) and to add some spice, I used Sriracha.
- Eggplant: PLEASE follow the directions on the recipe for the eggplant. Dehydration of the eggplant is actually a very important step and will do wonders for the texture.
If you’d like some more asian inspired recipes, check out my vegan pad thai salad or my mom’s bok choy!
Lots of Love! x
xx
Alysia (Purely) Pope
Miso Eggplant
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Ingredients
- 2 large eggplant, sliced
- 1/4 c coconut aminos
- 1/4 c hacho miso
- 2 tbsp maple syrup
- 1 tbsp sriracha
- 1 tbsp sesame oil
- 2 tbsp water
Instructions
Miso Eggplant Time!
- First, prepare your eggplant. Slice the stem off of each eggplant, then slice longways (vertically) into ~4 pieces (this will vary depending on your eggplant size, but each piece should be about an inch wide.)
- Then, place your eggplant pieces flat on a paper towel (each piece should touch the paper towel), then top with sea salt.) Place another paper towel over the eggplant so that they’re sandwiched in between paper towels. Finally, add some sort of weight on top of the eggplant (a large dish works well.)
- While the eggplant is dehydrating, make your sauce. You will add the coconut aminos, miso, maple syrup, sriracha and water all to a mixing bowl and whisk well. You will have to press and whisk the miso lots to get it mixed well. You can also use an immersion/regular blender or hand mixer if you prefer.
- After the eggplant has been dehydrating for at least 10-15 minutes, go ahead and place 1/2 of the eggplant in a non stick saute pan. You will probably only be able to fit ~4 pieces at a time, you will want each piece to be touching the bottom of the pan flat.
- After adding the eggplant, add the sauce (distribute evenly so that your next batch will have the same amount of sauce, so if doing in 2 batches, use 1/2 of the sauce), and spoon on top of each piece of eggplant and spread.)
- Cover the pan for about 5-7 minutes, then flip the eggplant, ensuring all of it is covered in the sauce at this point, then cover again for about 5-7 minutes.
- After that point, your eggplant should be well-cooked through, but feel free to cook for a few more minutes if you like it more well done.
- Repeat the steps above for your second batch (and third if needed) and then enjoy!!
Miso Eggplant
Print This
Ingredients
- 2 large eggplant, sliced
- 1/4 c coconut aminos
- 1/4 c hacho miso
- 2 tbsp maple syrup
- 1 tbsp sriracha
- 1 tbsp sesame oil
- 2 tbsp water
Instructions
Miso Eggplant Time!
- First, prepare your eggplant. Slice the stem off of each eggplant, then slice longways (vertically) into ~4 pieces (this will vary depending on your eggplant size, but each piece should be about an inch wide.)
- Then, place your eggplant pieces flat on a paper towel (each piece should touch the paper towel), then top with sea salt.) Place another paper towel over the eggplant so that they’re sandwiched in between paper towels. Finally, add some sort of weight on top of the eggplant (a large dish works well.)
- While the eggplant is dehydrating, make your sauce. You will add the coconut aminos, miso, maple syrup, sriracha and water all to a mixing bowl and whisk well. You will have to press and whisk the miso lots to get it mixed well. You can also use an immersion/regular blender or hand mixer if you prefer.
- After the eggplant has been dehydrating for at least 10-15 minutes, go ahead and place 1/2 of the eggplant in a non stick saute pan. You will probably only be able to fit ~4 pieces at a time, you will want each piece to be touching the bottom of the pan flat.
- After adding the eggplant, add the sauce (distribute evenly so that your next batch will have the same amount of sauce, so if doing in 2 batches, use 1/2 of the sauce), and spoon on top of each piece of eggplant and spread.)
- Cover the pan for about 5-7 minutes, then flip the eggplant, ensuring all of it is covered in the sauce at this point, then cover again for about 5-7 minutes.
- After that point, your eggplant should be well-cooked through, but feel free to cook for a few more minutes if you like it more well done.
- Repeat the steps above for your second batch (and third if needed) and then enjoy!!
