Miso Glazed Grainy Eggplant

Miso glazed eggplants, baked and grilled to perfection.

Ingredients

Ingredients
Servings:
Eggplants
tbsp
Olive Oil
Salt & Pepper to taste
tsp
Fresh Ginger
tbsp
White Miso
tbsp
Soy Sauce
tbsp
Rice Vinegar
tsp
Caster Sugar
tbsp
Lime Juice
Cucumber
small
g
Quinoa
Handful Fresh Coriander
Salt & Pepper to taste
Calories
per serving
297
Carbs
27
Protein
7
Fat
15

Instructions

Preparing In The Kitchen
  1. Preheat the oven to 200ºC. Wash the aubergine, cut in half, and cut into a diamond shape. Place the aubergines with the cut side up on a baking sheet lined with baking paper and rub with olive oil, salt and pepper.
  2. Bake in the oven for about 20-25 minutes until the surface is slightly brown.
  3. In the meantime, mix the miso paste, soy sauce, vinegar, sugar and 2 tablespoons of oil.
  4. After 25 minutes, raise the oven temperature to 220 ºC with the grill function and coat the aubergines with the marinade. Set aside the rest of the marinade.
  5. Now grill for a few minutes, being careful not to burn the eggplants. But they should caramelize and brown.
  6. Put the quinoa in a colander and rinse with warm water. Drain well. Put in a saucepan and fill up with water. Bring to the boil and simmer for about 20 minutes, stirring occasionally. Drain the quinoa and drain well.
  7. Add the lime juice to the remaining marinade and stir well. Finely chop the cucumber and wash and finely chop the coriander.
  8. Mix the quinoa, cucumber, herbs, and remaining marinade together.
  9. Serve the aubergines with the quinoa salad.

Preparing In The Kitchen
  1. Preheat the oven to 200ºC. Wash the aubergine, cut in half, and cut into a diamond shape. Place the aubergines with the cut side up on a baking sheet lined with baking paper and rub with olive oil, salt and pepper.
  2. Bake in the oven for about 20-25 minutes until the surface is slightly brown.
  3. In the meantime, mix the miso paste, soy sauce, vinegar, sugar and 2 tablespoons of oil.
  4. After 25 minutes, raise the oven temperature to 220 ºC with the grill function and coat the aubergines with the marinade. Set aside the rest of the marinade.
  5. Now grill for a few minutes, being careful not to burn the eggplants. But they should caramelize and brown.
  6. Put the quinoa in a colander and rinse with warm water. Drain well. Put in a saucepan and fill up with water. Bring to the boil and simmer for about 20 minutes, stirring occasionally. Drain the quinoa and drain well.
  7. Add the lime juice to the remaining marinade and stir well. Finely chop the cucumber and wash and finely chop the coriander.
  8. Mix the quinoa, cucumber, herbs, and remaining marinade together.
  9. Serve the aubergines with the quinoa salad.

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