Best 2 Vegan Sesame Miso Eggplant Recipes
In this comprehensive guide, we present the top 2 vegan sesame miso eggplant recipes that will tantalize your taste buds and elevate your plant-based cuisine. Whether you're a seasoned vegan chef or just starting to explore the world of vegan cooking, these recipes are carefully selected to offer a delectable balance of flavors and textures, ensuring a culinary experience that is both satisfying and nourishing. Each recipe is meticulously crafted to highlight the unique properties of eggplant, sesame, and miso, creating dishes that are not only delicious but also visually stunning. From crispy roasted eggplant drizzled with a rich sesame miso sauce to flavorful stir-fries packed with umami, these recipes will transform your kitchen into a plant-based haven.
Here are our top 2 tried and tested recipes!
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
VEGAN SESAME MISO EGGPLANT
Asian-inspired eggplant.
Provided by chefcs
Categories Eggplant Side Dishes
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
Tips:
- If you're using a Japanese eggplant, there's no need to peel it. However, if you're using a larger, globe eggplant, you may want to peel it before slicing it.
- To make sure the eggplant is evenly cooked, slice it into uniform pieces.
- Don't overcrowd the pan when cooking the eggplant. If you do, it will steam instead of sautéing and won't get as crispy.
- Use a high-quality miso paste. It will make a big difference in the flavor of the dish.
- If you don't have mirin, you can substitute dry sherry or white wine.
- Serve the eggplant warm or at room temperature. It's also delicious chilled.
Conclusion:
This vegan sesame miso eggplant is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's also a great way to use up leftover eggplant. The eggplant is tender and flavorful, and the sauce is rich and savory. Serve it over rice or noodles, or simply enjoy it as a side dish.
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