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    Miso and citrus glazed eggplant

    7 October 2015 by Amber |

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    A citrus and miso glaze takes grilled eggplant to a new place. A very good place.

    orange-miso-eggplant-4

    It could be argued that grilled eggplant is difficult to improve upon, and that is true. However. Orange juice, miso paste, olive oil and garlic tell a different story.

    Citrus and miso glazed eggplant, ready to be grilled.

    Glazing the eggplant with this delicious miso concoction gives it a fragrant, savoury deliciousness and a subtle hum of garlic. The orange juice helps it go sticky and charry around the edges, and also allows you to use less oil than is usually needed to cook eggplant well.

    Maybe you bought some miso paste to make this soba noodle salad? If you did, congratulations, you now get to make that delicious salad AND this delicious eggplant. Lucky you.

    Citrus and miso glazed eggplant, fresh from the oven.

    You could serve this eggplant hot or cold, in or alongside a salad, in a burger or wrap, as a bbq side dish, or you could just eat the whole lot while no one is looking. I won't tell.

    Next time you're looking for an interesting side dish or a little something something to perk up your bbq offerings, give this eggplant a go. It's easy, delicious, and a little bit different without being weird.

    Miso and citrus glazed eggplant

    A citrus and miso glaze takes grilled eggplant to a new place. A very good place.
    Print Recipe Pin Recipe
    Prep time: 5 minutes
    Cook time: 30 minutes
    Total time: 35 minutes
    Course: Snacks and sides
    Cuisine: Vegan
    Servings: 2
    Calories: 149kcal
    Author: Quite Good Food

    INGREDIENTS

    • 1 large eggplant
    • 1 tablespoon shiro miso paste (white miso paste) check label if gluten free
    • 1 tablespoon olive oil
    • 2 tablespoon freshly squeezed orange juice
    • 1 clove garlic crushed or grated

    INSTRUCTIONS

    • Preheat oven to 200C fanbake, or heat your bbq or charcoal grill.
    • Mix miso paste, olive oil, orange juice and garlic until smooth.
    • Slice eggplant into thick rounds, about 1cm or half an inch thick.
    • Using about half of the glaze all up, spoon a little onto each eggplant round and use the back of the spoon to spread it evenly over the surface. Season with a little cracked pepper, if you like.
    • Cook for 10-15 minutes (until golden) then flip, glaze the other side with the remaining miso mixture and cook for another 10-15 minutes, until done to your liking.
    • Serve hot or cold.

    NUTRITION INFORMATION

    Calories: 149kcal | Carbohydrates: 18.6g | Protein: 4g | Fat: 7.5g | Saturated Fat: 1g | Fiber: 8.1g
    Tried this recipe?Mention @quitegoodfood or tag #quitegoodfood!

    Nutrition Facts
    Miso and citrus glazed eggplant
    Amount Per Serving
    Calories 149 Calories from Fat 68
    % Daily Value*
    Fat 7.5g12%
    Saturated Fat 1g6%
    Carbohydrates 18.6g6%
    Fiber 8.1g34%
    Protein 4g8%
    * Percent Daily Values are based on a 2000 calorie diet.

    Citrus and miso glazed eggplant.

    Related

    « Soba noodle salad
    Vegan black bean burgers »
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    Comments

    1. narf77

      October 08, 2015 at 9:19 am

      This would be lovely made with doenjang instead of the miso as well 🙂

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