Best 2 Vegan Sesame Miso Eggplant Recipes
Embark on a culinary journey to savor the delightful Vegan Sesame Miso Eggplant, a symphony of flavors that will tantalize your taste buds and nourish your body. This delectable dish, hailing from the heart of Japanese cuisine, seamlessly blends the savory richness of miso paste, the nutty warmth of sesame, and the tender embrace of eggplant, creating a gastronomic masterpiece.
Within this article, you'll discover a treasure trove of recipes that celebrate the versatility of this extraordinary dish. From classic interpretations to innovative twists, each recipe offers a unique take on the Vegan Sesame Miso Eggplant, ensuring an unforgettable culinary experience. Whether you seek a quick and easy weekday meal or an impressive centerpiece for your next dinner party, these recipes have you covered.
For those who delight in culinary experimentation, the Miso Eggplant with Garlic and Ginger Stir-Fry beckons with its aromatic blend of spices, while the Miso Eggplant with Soba Noodles offers a delightful fusion of flavors and textures. For a taste of tradition, the Classic Vegan Sesame Miso Eggplant remains a timeless favorite.
Those with dietary preferences can rejoice in the Gluten-Free Vegan Sesame Miso Eggplant, a delectable variation that caters to those with gluten sensitivities. And for a touch of heat, the Spicy Vegan Sesame Miso Eggplant brings a fiery kick that will ignite your senses.
No matter your culinary preferences, this article promises a delightful exploration of the Vegan Sesame Miso Eggplant. Prepare to embark on a journey of taste and discovery as you delve into these carefully curated recipes, each one a testament to the boundless creativity and exquisite flavors that await within.
VEGAN SESAME MISO EGGPLANT
Asian-inspired eggplant.
Provided by chefcs
Categories Side Dish Vegetables Eggplant
Time 26m
Yield 4
Number Of Ingredients 10
Steps:
- Heat sesame oil in a skillet over medium heat; cook and stir eggplant and orange bell pepper until softened, 8 to 10 minutes.
- Whisk miso, soy sauce, ginger, vinegar, water, and garlic together in a bowl until sauce is evenly combined; add to eggplant mixture. Cook and stir eggplant mixture until sauce is thickened and glossy, 3 to 4 minutes. Top mixture with sesame seeds.
Nutrition Facts : Calories 129.7 calories, Carbohydrate 14.7 g, Fat 7 g, Fiber 5.6 g, Protein 4.6 g, SaturatedFat 1 g, Sodium 870 mg, Sugar 4.6 g
MISO-GLAZED EGGPLANT
Miso-glazed eggplant (Nasu dengaku) is on many Japanese menus, and it's a dish I always order. It's incredibly easy to make at home. I roast the eggplant first, then brush it with the glaze and run it under the broiler. The trick is getting the timing right so the glaze caramelizes but doesn't burn. That's a guessing game in my old Wedgewood oven, because the broiler door has no window.
Provided by Martha Rose Shulman
Categories easy, appetizer, side dish
Time 45m
Yield Serves 4 as an appetizer or side dish
Number Of Ingredients 7
Steps:
- Cut the eggplants in half lengthwise and cut off the stem and calyx. Using the tip of a paring knife, cut an incision down the middle of each half, making sure not to cut through the skin, but cutting down to it. Salt the eggplant lightly and let sit for 10 minutes. Meanwhile preheat the oven to 425 degrees. Line a baking sheet with foil or parchment and brush with sesame oil.
- Blot the eggplants with paper towels and place, cut side down, on the baking sheets. Roast for 15 to 20 minutes, until the skin is beginning to shrivel and the flesh is soft. Remove from the oven, carefully turn the eggplants over, and preheat the broiler.
- To make the glaze, combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and the sugar. Whisk over medium-low heat without letting the mixture boil, until the sugar has dissolved. Remove from the heat and whisk in the sesame oil.
- Brush the eggplants with the miso glaze, using up all of the glaze. Place under the broiler, about 2 inches from the heat, and broil for about 1 minute, until the glaze begins to bubble and looks shiny. Remove from the heat. Allow to cool if desired or serve hot. To serve, cut the eggplant halves on the diagonal into 1- to 1-1/2-inch slices.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 2 grams, Carbohydrate 22 grams, Fat 2 grams, Fiber 9 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 684 milligrams, Sugar 13 grams
Tips:
- To ensure the smoothest miso paste, whisk it with a little bit of the hot dashi broth before adding it to the pan. This will help prevent any lumps from forming. - If you don't have white miso paste, you can use red miso paste instead. Just be aware that red miso paste has a stronger flavor, so you may want to use a little less of it. - You can add other vegetables to this dish, such as bell peppers, zucchini, or carrots. - If you want a crispier eggplant, you can fry it in a pan with a little bit of oil before adding it to the sauce. - Serve this dish with rice or noodles.Conclusion:
This vegan sesame miso eggplant is a delicious and easy-to-make dish that is perfect for a weeknight meal. The eggplant is tender and flavorful, and the sauce is rich and creamy. This dish is sure to be a hit with vegans and non-vegans alike.
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