Miso-Glazed Eggplant with Cauliflower 'Rice'

Miso eggplant featured image

Eggplant is one of my favorite vegetables, but one that I don't cook often for some reason. This recipe here took my taste buds to a whole other level of goodness. It's a great main or side dish for any dinner occasion. Treat yourself to this miso-glazed eggplant, you won't regret it.

Not only is it delicious, but eggplant has some pretty great health benefits:

  • High in fiber and potassium
  • Promotes hear health
  • Supports brain health

 

Ingredients

2 Tablespoons white or yellow miso (organic and non-GMO)

2 green onions, sliced

1 Tablespoon unrefined sesame oil

1 Tablespoon grade B maple syrup

Juice of 1/2 lemon

Pinch of black pepper

Pinch of red pepper flakes, optional

1 large eggplant, sliced to 1/2 inch thickness

 

Cauliflower 'Rice'

1 head cauliflower, roughly chopped

Juice of 1/2 lemon

Pinch of sea salt

 

Miso eggplant

Procedure

  1. Preheat oven to 350 F.
  2. In a small bowl, whisk together all ingredients, except eggplant, to make a sauce.
  3. Place eggplant on a baking dish and drizzle sauce over it. Use a spatula or spoon to coat eggplant well. Bake for 20-30 minutes, until cooked and tender.
  4. Cauliflower rice: place chopped cauliflower in a food processor and pulse until chopped into a rice consistency. Place in a large bowl and sprinkle with lemon juice and sea salt to taste. You may also cook it on the stove for a bit with coconut oil to warm it up and make it tender.
  5. When eggplant is done, serve over cauliflower rice and garnish with fresh herbs and seeds. Enjoy!

 

What's your favorite way to eat eggplant?