Spicy Miso Eggplant
Spicy Miso Eggplant šā¤ļø ep.6 of my restaurant series. Technically not a dish I served at any restaurant, but after I made it for an event I seriously had it for dinner daily for about 3 months š. Iām nothing if not intense (I take after my dad lol).
Ingredients
- 2-3 medium eggplants, sliced in half and scored
- 2.5 tbsp olive oil
- 2 tbsp maple syrup, or agave syrup
- 2 tbsp miso
- 2 tbsp mirin
- 1 tsp soy sauce
- 2 tbsp peanut butter
- 1 small garlic clove, grated
- 1 tsp fresh ginger, grated
- 1 tsp sesame oil
- 1/2 orange
- Sea salt
- Black and toasted sesame seeds
- Chives , to taste
- Fresno chiles, sliced
Instructions
- First, add some salt to the flesh of the eggplant and let sit for 15 minutes to remove excess moisture and bitterness. Then, pat dry.
- Secondly, mix together the mirin, peanut butter, miso, sesame oil, soy sauce, orange, garlic, ginger and maple syrup.
- Preheat a pan on high for 2 minutes.
- Then, brush the eggplant with the olive oil.
- Sear the eggplant on medium heat for 3-4 minutes, until golden brown. Then, flip.
- Divide the sauce among the eggplants.
- Then, bake at 425F for about 20 minutes until golden. Optional broil for 1-2 minutes.
- Lastly, top with sesame seeds, chives and Fresno peppers.
Nutrition
Calories: 344kcal, Carbohydrates: 40g, Protein: 7g, Fat: 20g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 12g, Sodium: 675mg, Potassium: 864mg, Fiber: 11g, Sugar: 25g, Vitamin A: 129IU, Vitamin C: 19mg, Calcium: 65mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.