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Sesame & Miso Roasted Eggplant

Ingredients

Scale
  • 1/2 large eggplant
  • for the marinade:
  • 1/4C liquid amino acids (or soy sauce if you aren't gluten-free)
  • 1TBSP coconut palm sugar + a little extra to sprinkle
  • 1TBSP white miso paste
  • 1TBSP toasted sesame oil
  • 1C vegetable broth
  • 1TSP sesame seeds + extra for sprinkling later
  • 1TSP dulse flakes (optional)

Instructions

  1. Slice the eggplant into 1 inch thick sticks, and place in a medium sized bowl.
  2. Whisk all of the marinade ingredients together in a bowl.
  3. Pour the marinade over the eggplant.
  4. Cover the bowl and let sit for 30ish minutes in the fridge.
  5. Heat the oven to 350, while the eggplant is marinading.
  6. After 30 minutes, lay the eggplant flat on a baking sheet, and pour the extra marinade over the eggplant.
  7. After 20 minutes, take the eggplant out, flip it over, then spoon the extra marinade onto the eggplant, and sprinkle with extra coconut palm sugar and sesame seeds.
  8. Bake for another 10-15 minutes.
  9. Serve on a salad or eat as a finger food.
  10. YUM.

Find it online: https://thekitchenpaper.com/sesame-miso-roasted-eggplant/