Dinner/ Fodmap/ Sides

Miso Caper Glazed Eggplant

Miso Glazed Eggplant

Print Recipe
Serves: 2 Cooking Time: 30 min

Ingredients

  • 1 tbsp miso
  • 1 tbsp liquid aminos
  • 1 tbsp garlic flavored olive oil
  • 2 tbsp capers with brine
  • 150 g baby eggplant

Instructions

1

Preheat oven to 350 F

2

Slice the eggplants in half and score the seeded side, dont be afraid to slice almost to the skin, this is where the magic happens

3

Arrange the eggplants in a small oval ceramic dish so they are relatively cozy with one another

4

Make glaze by mixing miso, capers ( with the brine), oil, and liquid aminos

5

Brush onto eggplant halves, ensuring you get the glaze into the scores you just made. Any leftover glaze should be poured on top

6

Bake for 15-20 min until eggplant is soft

7

Turn the oven to a broil on HI for the last 5 min, take out of the oven immediately and serve

Every time I go to the farmers market, my bag overflows with so much of what is in season ( or just plain pretty) that I end up eating just those 5-8 varieties of vegetables I bought for what feels like an eternity and can at times turn to anger if food waste comes to mind. Enter thoughts of ” what?! I still have that cursed eggplant… what the….” Since I am not a fan of eating the same cooking styles everyday, the creative side of my brain gets put to work.

This isn’t a typical miso glaze that you might have at a Japanese restaurant. I have omitted the additional sugar that they usually use and replaced that with something else that I needed to use and was salty, capers. Its also easy to turn this from an simple side dish to a main meal. Per person add 1 cup of cooked brown rice and fry it in 1 tbsp of oil with a handful of spinach for about 8 minutes so the spinach wilts and the rice can get a bit crunchy. Top rice with the eggplant and garnish with fresh cilantro.

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