Miso glazed eggplant soy free gluten free wheat free

Miso glazed eggplant {soy-free, gluten-free, wheat-free}

Miso glazed eggplant {soy-free, gluten-free, wheat-free}

By Food52
Serves 4

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Details
  • Servings:   4
  • Calories:   139
  • Protein:   5g
  •  
  • Fiber:   9g
  • Sugar:   18g
  • Carb Total:   19g
  •  
  • Trans Fat:   0g
  • Saturated:   1g
  • Fat Total:   3g
  •  
  • Diet:   High-Fiber, Low-Fat
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • japanese
Comments
Ingredients
  • 2 tablespoon chickpea miso (I love meru miso)
  • 2 tablespoon mirin
  • 1 1/2 tablespoon coconut sugar
  • 1 tablespoon filtered water
  • 1 teaspoon sesame oil
  • 6 baby eggplant, halved lengthways and scored
  • 3 teaspoon filtered water
  • 2 teaspoon rice wine vinegar
  • 2 teaspoon coconut sugar
  • 1 teaspoon Himalayan rock salt
  • 1/2 Lebanese cucumber, finely diced
  • 1/4 red onion, finely diced
  • Steamed basmati rice, to serve
Instructions

Miso glazed eggplant {soy-free, gluten-free, wheat-free} serves 4 original recipe by Food52.

View original preparation instructions

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