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Recipe by Rivki Rabinowitz

Miso Maple Eggplant

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Miso Maple Eggplant
Parve Parve
Easy Easy
4 Servings
Allergens

Contains

- Tree nuts - Soy
40 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free - Vegan - Low Carb

We love an eggplant dish, and Asian-inspired eggplant is always a no-brainer for me. The caramelization and umami flavor that happens here are some of the reasons I keep making this again and again.

Ingredients

Miso Maple Eggplant

  • drizzle of oil

  • 2 eggplants, diced

  • 1/4 cup rice vinegar

  • 3 tablespoons Gefen Maple Syrup

  • 1/4 cup tamari sauce, Glicks Soy Sauce, or coconut aminos

  • 2 tablespoons miso

  • salt, to taste

  • chopped kale

  • 1/4 cup pine nuts

  • 1/4 cup sliced almonds

  • 1/4 cup pumpkin seeds

Directions

Prepare the Miso Maple Eggplant

1.

Drizzle oil in a pan and heat. Add the eggplants and let them sear.

2.

Pour in the rice vinegar, maple syrup, tamari or soy sauce, miso, and salt. Cover the pan and allow everything to soften and marinate for about 20 minutes.

3.

Remove from pan and let cool. Add in kale, nuts, and seeds.

4.

Alternatively, skip the kale and dice one to two red peppers. Once the eggplants have softened, add the peppers to the pan and sauté alongside the peppers. Continue as above.

Credits

Food and Prop Styling by Shiri Feldman Photography by Felicia Perretti

Recipe tags

almonds asian aubergines eggplants maple miso nuts pepitas rivki rabinowitz Shabbos
Miso Maple Eggplant

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