A Very Mouthwatering Stuffed Miso Eggplant
The best eggplant dish you will ever have.
When I was not a full blown vegan yet, Stuffed Eggplant was one dish I could practically never live without. It was a family favorite. We used ground meat with it and coconut milk for the flavor and sauce. Now of course things have change.
My hubby would actually remind me about stuffed eggplant and would ask if there is a way we can still have it only without the meat. So finding a recipe online with a meat replacement was a very big part of our internet time. We can actually experiment all we want with different ingredients, but finding a recipe we can replicate and check on feedbacks about is a bit safer.
Luckily, we found one with this awesome recipe below. But of course, we change the walnut to other ingredients depending on our mood. So try this recipe out and tell us what you think.
Check out the recipe below.
Stuffed Miso Eggplant
For the eggplant
2 large Japanese eggplants
1/2 medium white onion, diced (about 1 cup)
1 large clove garlic, minced
1 tablespoon olive oil
1/2 cup finely chopped raw walnut halves
1 tablespoon yellow miso
1/2 tablespoon tamari or soy sauce
1/2 teaspoon mirin
For the miso dressing
3 tablespoons honey or agave nectar
2 1/2 tablespoons yellow miso
1 1/2 tablespoons rice vinegar
1 tablespoon Dijon mustard
For the tomato salad
12-15 cherry tomatoes, halved
10-12 Thai or regular basil leaves, chiffonade
2 green onions, light green and bottom dark green parts only, thinly sliced
1/4 teaspoon kosher salt
Make the stuffed eggplant
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Slice each eggplant in half lengthwise, starting at the stem. Use a spoon to scoop out the inside of the eggplant, leaving a little less than 1/4 inch of the flesh around the edges. Coarsely chop the flesh you scooped out, then place it in a large bowl. Transfer the eggplant shells to the baking sheet.
Preheat a large frying pan over medium-high heat. While the pan is heating, add the chopped onion and garlic to the mixing bowl and stir to combine with the eggplant. Swirl the oil into the preheated pan and add the eggplant mixture. Sauté for 3 minutes, then add the walnuts and cook for one minute more. Stir in the miso, tamari, and mirin and allow to cook for another minute.
Fill the eggplant shells with the eggplant-walnut mixture, dividing evenly between the shells. Bake for 20-25 minutes, until the eggplant shell is tender and cooked through.
Make the dressing
While the eggplant is in the oven, prepare the miso dressing and tomato salad. In a small bowl combine the honey, miso, rice vinegar, and mustard. Whisk until combined; set aside.
Make the salad
In a medium bowl, toss together the tomatoes, basil, green onions, and salt. Set aside.
Top each eggplant with a quarter of the salad mixture and drizzle the miso dressing over the top.
Thank you for your amazing eggplant recipe ohmyveggies.com.