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Miso Eggplant
This quick and easy eggplant recipe is sweet, salty, and completely addictive! The entire dish can be made from start to finish in less than 25 minutes and requires few ingredients. The eggplant is seared first in coconut oil to create a golden brown exterior and then braised to make it moist and tender. Miso is the star player, as it thickens sweet sauce that soaks into every ounce of the eggplant. This dish is the perfect side to any protein or main course.
Ingredients
Eggplant
- 3 lbs baby eggplant, sliced in half lengthwise
- 3 tbsp sweet white miso
- ½ cup hot water
- ½ cup mirin
- 2 ½ tbsp palm sugar
- 3 cloves garlic, thinly sliced
- Kosher salt
- Coconut oil
- Scallions for garnish
Instructions
Eggplant
- Place the sliced eggplant on a tray and liberally season with salt. Reserve.
- In a small mixing bowl, whisk together the white miso, hot water, mirin, and palm sugar.
- Pat the eggplant dry with paper towels. Heat a large sauté pan over moderate heat and coat with coconut oil.
- Allow the oil to glisten and place the eggplant in the pan flesh side down. Sear the eggplant for 2-3 minutes.
- Add the miso/mirin mixture and the sliced garlic and reduce the heat. Cover the pan and cook for an additional 5-6 minutes until the eggplant is tender and the sauce has thickened.
- Spoon the sauce over the eggplant and serve with scallion garnish.
Nutrition
Calories: 183kcalCarbohydrates: 43gProtein: 5gFat: 1gSaturated Fat: 1gSodium: 725mgPotassium: 815mgFiber: 11gSugar: 25gVitamin A: 90IUVitamin C: 8mgCalcium: 43mgIron: 1mg