Stuffed Miso Eggplant
Ingredients
The eggplant filling
-
2
large
Japanese eggplants
-
½
medium
white onion, diced
-
1
large clove
garlic, minced
-
1
tablespoon
olive oil
-
½
cup
raw walnut halves, finely chopped
-
1
tablespoon
yellow miso
-
½
tablespoon
tamari or soy sauce
-
½
teaspoon
mirin
The miso dressing
-
3
tablespoons
honey or agave nectar
-
2 ½
tablespoons
yellow miso
-
1 ½
tablespoons
rice vinegar
-
1
tablespoon
Dijon mustard
The tomato salad
-
12-15
pieces
cherry tomatoes, halved
-
10-12
leaves
Thai or regular basil, chiffonade
-
2
green onions,
thinly sliced
-
¼
teaspoon
kosher salt
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Slice each eggplant in half lengthwise and scoop out the insides, leaving a little less than ¼ inch of the flesh around the edges.
- Chop the scooped-out eggplant flesh and place it in a bowl.
- In a frying pan, sauté the chopped onion and garlic in olive oil for 3 minutes.
- Add the chopped walnuts to the pan and cook for an additional minute.
- Stir in the miso, tamari, and mirin, and cook for another minute.
- Fill the eggplant shells with the walnut mixture and place them on the baking sheet.
- Bake for 20-25 minutes until the eggplant shells are tender.
- While the eggplant bakes, prepare the miso dressing by whisking together honey, miso, rice vinegar, and mustard.
- In another bowl, toss together the tomatoes, basil, green onions, and salt for the salad.
- Serve the baked eggplant topped with the salad and drizzle with miso dressing.
Nutrition Facts (estimated)
Servings
4 servings
Calories
257
Total fat
14g
Total carbohydrates
29g
Total protein
6g
Sodium
884mg
Cholesterol
0mg
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