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Lorenza

Lorenza Ávila

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Recipe of Eggplant Glazed with Miso
Recipe

Eggplant Glazed with Miso

30 mins
Low
4.5
|
24
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Rich recipe of glazed aubergines with miso, do not stop trying!
Learn more about Lorenza Ávila

Ingredients

6 portions
  • 2 tablespoons Water
  • 1/4 cups agave honey
  • 2 tablespoons white miso paste
  • 2 tablespoons sesame oil
  • 3 eggplants, (about ¾ of a kilo), cut into slices of 1.5 cm
  • 2 cambray onion, green, finely cut
  • sesame seeds, at your service

Preparation

Preheat the oven in "broil". Grease a baking sheet.
In a small pot, mix water and agave honey over medium-high heat until it boils. Let it boil for 1-2 minutes and then reduce the heat below. Add the miso paste and stir until it is a smooth mixture. Turn off the heat and let it cool.
Meanwhile, heat the sesame oil in a large skillet over medium heat. Put the eggplant slices that come into the pan in a layer and cook until soft and golden, about 2 minutes on each side.
Coat each slice of aubergine with the miso glaze prepared and bake in a baking dish for 1 minute.
Serve finely sliced ​​onions and sprinkle with sesame seeds.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Provided by USDA
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Ratings (2)
Andrea Jardon
26/07/2018 17:39:25
Se ve delicioso! muy buena receta
Lauss Hernández
01/02/2013 00:37:49
Me encanto Esto realmente me abrio el apetito.

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