This sticky and sweet miso eggplant dinner is the perfect vegetable-centric dinner. It’s really simple and easy to make and best of all, it doesn’t require many ingredients. You will fall in love with this umami-rich entrée — just serve it with brown rice and a side of roasted vegetables, like broccoli.
Sweet and Sticky Baked Miso Eggplant [Vegan]
- 1 large eggplant
- 3 tablespoons white miso paste
- 2 tablespoons of agave nectar
- 1-inch knob ginger, peeled and grated
- 5 tablespoons hot water
- 1 1/2 teaspoons sesame oil
- 3 spring onions
- 2 teaspoons black or white sesame seeds
- 1 cup brown rice, soaked for 24 hours
- 1 large kale leaf
- Turn the oven onto 355°F fan bake. Place the miso in a small bowl, add grated ginger, agave nectar, hot water, and 1/2 teaspoon of sesame oil. Mix well until a paste is formed.
- Next, cut your eggplant in half and then score it lengthwise and vertically to create cubes. Brush the miso paste on top of the eggplant and then let it marinate for 20 minutes.
- Once the eggplants have been marinating for 20 minutes, place them on a baking dish lined with baking paper and place in the oven to cook, maybe for 30-35 minutes, depending on the size of your eggplants. Halfway through make sure to pull the eggplant out of the oven and re-cover with any of the remaining miso paste that has gathered on the bottom of the tray, before returning to the oven.
- While the eggplant cooks, drain your soaking brown rice and place in a saucepan with 2 cups of water and a pinch of salt. Bring to the boil and then reduce the heat and let it simmer for 23-25 minutes with the lid on.
- Once the rice is cooked, remove the stem from the kale and then thinly slice. Add the kale to the cooked brown rice with 1 teaspoon of sesame oil. Mix well.
- Place the brown rice in a bowl and top with the cooked eggplant, some sliced spring onions, and some sesame seeds.