Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book
single

SUBSCRIBE TO OUR Newsletter

N/A

Miso-Roasted Japanese Eggplant and Zucchini [Vegan]

LIKE OGP ON FACEBOOK :
If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

In this recipe, Japanese eggplant and zucchini are coated in a miso glaze. The vegetables are first roasted in the oven until tender, then coated in a sweet umami mixture, and returned to the oven until the glaze begins to caramelize. The roasted vegetables are flavorful on their own, but the glaze adds both taste and a slightly crisp texture that will have you returning to this recipe again and again. Serve these tender veggies on a bed of rice with sautéed greens, to transform them from a side dish to a complete meal.

Miso-Roasted Japanese Eggplant and Zucchini [Vegan]

This Recipe is :

Dairy Free Vegan

Ingredients

  • 1 large eggplant cut into 3/4-inch  pieces
  • 1 zucchini, cut into thin sticks
  • 1/2 tablespoon of olive oil
  • Salt, to taste
  • 1 1/2 tablespoons miso
  • 1 tablespoon mirin
  • 1/2 tablespoon sugar
  • 1/2 tablespoon cooking sake
  • 1 tablespoon water

Preparation

  1. Preheat the oven to 410°F.
  2. Toss the eggplant and zucchini in the oil, arrange it in a single layer in a baking dish, and sprinkle with salt.
  3. Roast for 20 minutes, or until soft and lightly golden.
  4. Mix all of the remaining ingredients until smooth.
  5. Remove the pan from the oven, pour the mixture over the vegetables, and return the pan to the oven for another 10 minutes, until the sauce caramelizes.
  6. Garnish with finely chopped spring onion and toasted sesame seeds.

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


photo

I am the author of Quinces and Kale and I live in Melbourne, Australia. I have two adorable grandchildren, a cat, Patsy and a dog, Jessie. I might be late to becoming a vegan in my fifties, but I am proof it is never too late to start. I LOVE food, repeat LOVE food, from comfort food to fine dining. I also care about the planet, and eating meat has such a huge environmental impact.


 

 

Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Peanut Butter Fig Bars [Vegan, Raw, Gluten-Free]

Peanut Butter Fig Bars [Vegan, Raw, Gluten-Free]

Crispy Curry Tofu Wrap With Homemade Tortillas and Avocado Mayo [Vegan]

Crispy Curry Tofu Wrap With Homemade Tortillas and Avocado Mayo [Vegan]

Chocolate Waffles [Vegan, Gluten-Free]

Artichoke and Walnut Pesto Pie [Vegan]

Artichoke and Walnut Pesto Pie

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Miso-Roasted Japanese Eggplant and Zucchini [Vegan]”

Click to add comment


Subscribe to our Newsletter




Follow us on


Do Not Show This Again

×

Submit to OneGreenPlanet


Terms & Conditions ×
  GET FOOD MONSTER APPX