Miso Glazed Eggplant Recipe
- Small bowl
- Baking tray
- Mixing bowl
- 2 Eggplants (Medium)
- 1 tbsp Miso paste
- 1 tbsp Olive oil
- 1 tbsp Rice wine or apple cider vinegar
- 1 tbsp Maple syrup
- ½ cup Red rice & quinoa mix
- 1 cup Lentil (canned or cooked/drained)
- ½ cup Pomegranate seeds
- 1 cup Fresh parsley (chopped)
- 1 tbsp Lemon juice
- ⅛ tsp Salt
- ⅛ tsp Pepper
- 1Add miso paste, oil, vinegar and maple syrup to a small mixing bowl. Whisk until well combined.
- 2Preheat oven to 400°F. Cut eggplants in half lengthwise and place on a baking tray lined with parchment paper.·Use a sharp knife to make deep cuts in each eggplant, creating a diamond pattern.
- 3Brush each eggplant with the miso glaze. Place in the oven for 20 minutes.
- 4While eggplants bake, add ½ cup of quinoa + red rice and 1 cup of water to a saucepan.·Bring to a boil and cook until all the liquid is absorbed (about 15-20 minutes).
- 5Add lentils, pomegranate seeds, chopped parsley, lemon juice, salt and pepper to a mixing bowl. Stir through.·Assemble the meal by serving lentil pomegranate salad and cooked grains on top of baked miso-glazed eggplant.
How to Make Eggplant the Right Way
Do you hear people saying eggplant is a boring vegetable? Not in this recipe! A simple miso glaze makes it incredibly flavorful and satisfying. Served with a mix of red rice and quinoa and a quick lentil salad it becomes a perfectly balanced meal, healthy, delicious and easy to prepare.