3 eggplants, (about ¾ kilogram), cut into 1.5 cm slices
2 green onions, green onions, finely chopped
sesame seeds, for serving
Preparation
30 mins
0 mins
Low
Preheat the oven to “broil.” Grease a baking sheet.
In a small pot, mix the water and agave syrup over medium-high heat until it boils. Let it boil for 1-2 minutes, then reduce the heat. Add the miso paste and stir until smooth. Turn off the heat and let it cool.
Meanwhile, heat the sesame oil in a large skillet over medium heat. Place the eggplant slices in a single layer in the skillet and cook until soft and golden, about 2 minutes on each side.
Brush each slice of eggplant with the prepared miso glaze and place in the oven on the baking sheet for 1 minute.
Serve with the finely sliced green onions and sprinkle with sesame seeds.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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