Vegan Sesame Miso Eggplant

Japanese eggplant is sauteed and simmered in a miso-based sauce creating a vegan, Asian-inspired side dish.

• Preparation Time: 15 mins
• Cooking Time: 11 mins
• Total Time: 26 mins
• Calories: 130 Calories

Ingredients

• 1 tablespoon water
• 1 clove garlic, minced
• 1 tablespoon white vinegar
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon grated fresh ginger
• 2 tablespoons sesame seeds, or more to taste
• 1 orange bell pepper, sliced
• 1 pound Japanese eggplant, sliced into strips
• ¼ cup white miso

Recipe Instructions

Step 1

Heat sesame oil in a skillet over medium heat; cook and stir eggplant and orange bell pepper until softened, 8 to 10 minutes.

Step 2

Whisk miso, soy sauce, ginger, vinegar, water, and garlic together in a bowl until sauce is evenly combined; add to eggplant mixture. Cook and stir eggplant mixture until sauce is thickened and glossy, 3 to 4 minutes. Top mixture with sesame seeds.