Miso Glazed Eggplant With Turmeric Sauce

Miso Glazed Eggplant vegan and guten-free

Miso Glazed Eggplant With Turmeric Sauce

This is a traditional Japanese dish that is naturally vegan and gluten-free. Therefore, a perfect vegan and healthy dinner! Softly baked eggplant, glazed with yummy miso sauce. Drizzle with turmeric sauce!

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Course: Main Course

Cuisine: Japanese

Keyword: baked, eggplant, glazed, japanese, miso, turmeric

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: people

Calories: 294kcal

Ingredients

For Miso Glazed Eggplants:

2 large eggplant cut lengthways
3 tbsp smooth white miso paste
1 tbsp mirin
1 tbsp sesame oil
1 tbsp tamari sauce

For Turmeric Sauce:

1 cup coconut milk
2 tbsp turmeric powder
1 tsp ginger powder
1 clove garlic peeled and minced

To assemble:

handful cherry tomatoes halves
peanuts crushed
sesame seeds
spring onion sliced thinly, only the green part

Instructions

Preheat oven to 190°C.
Using a very sharp knife, cut a diamond pattern in eggplant flesh. Place the eggplants to a frying pan, the cut side up, and bake for 10 minutes.
Meanwhile, whisk all the ingredients for miso glaze. You might whisk for a while as the miso paste can be quite thick.
Take the eggplant out from the oven and brush their flesh lightly with the miso glaze. Place back in the oven. Bake for additional 10 minutes, until the eggplants become caramelized and slightly brown on the surface.
Prepare your turmeric sauce. Mix all the ingredients in a small bowl until smooth and set aside.
Place the eggplant on a serving dish. Drizzle them with turmeric sauce and sprinkle them with sesame seeds, crushed peanuts, and sliced spring onion. Add halved cherry tomatoes.
Serve immediately. Enjoy!

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