This miso glazed eggplant is a dream dish that is full of flavor. The eggplant is nicely caramelized on the edges and very creamy on the inside. It’s a tasty vegan dish that is gluten and grain free.
Miso Glazed Eggplant
Serves 2
Ingredients
- 1 tbsp organic chickpea miso (miso master brand)
- 1 tbsp coconut sugar
- 2 tbsp tamari
- 1 tsp rice vinegar
- 2 tbsp water
- 2 medium eggplants
- 2 tbsp sesame oil
- 16 oz cauliflower rice
Toppings
- Chives
- White and black sesame seeds
Directions
- Preheat the oven to 350 F or 180 C. Slice the eggplant in boat like halves and give them criss-cross scores so they cook faster. Lightly grease each eggplant with the sesame oil and bake for 30 minutes.
- Meanwhile, in a small bowl add the miso, coconut sugar, tamari, rice vinegar and water. Whisk together until glaze is fully formed and the chunks are dissolved.
- Take the eggplant out of the oven and spoon the glaze onto each boat, spreading out evenly. Place back in the oven on broil for 3-5 minutes.
- Cook the cauliflower rice with a little sesame oil for 5-8 minutes, until soft. Plate the cauliflower rice in two different plates, place 2 eggplant boats in each plate and garnish with chives, black and white sesame seeds.