Miso Eggplant

One of my observations about vegan eating is, in a lot of cases recipes can just get complicated. Whatever else you think about it, there's a simplicity to meat + starch + veggies. So I've kept an eye out for good ways of getting a simple protein on the plate, and letting us be flexible or creative with sides. So with that in mind, I thought this eggplant recipe was worth a shot:

Recipe

• 1 eggplant
• 1 tbsp miso paste
• 1/2 tbsp minced ginger (or whatever amount makes sense)
• 2 cloves garlic (ditto)
• 1 tbsp sesame oil
• 1 tbsp apple cider vinegar
• 1/2 c bread crumbs

Slice the eggplant into ~1" planks (or steaks, if you prefer). Sprinkle with salt, rub it in, and let sit for 30 mins or so.

In the meantime, mix everything else (except bread crumbs). Once the eggplant's ready, coat the top with the sauce and roast 30 mins or so.

Heat a little oil in a frying pan. Coat the eggplant with the bread crumbs (you don't need a lot, it's not fully breaded) and fry for a couple minutes per side.

Notes

Woop this one was really good! We've done it a couple times with coconut rice (basically sub coconut milk for half the water you'd use) and sauteed veggies. It takes a little time, but not all busy. Craveable and filling!