I'm always looking for new delicious ways to incorporate fermented foods into my diet since they've been proven strengthen the gut microbiome. That's how I arrived at this Asian inspired plant-based recipe of the week.
What do you know about miso?
Miso means ‘fermented beans’ in Japanese. In Japan, it's common for people to begin their day with a bowl of miso soup. It's believed to stimulate digestion and energize the body. Miso paste is made from fermented soybeans and grains and contains millions of beneficial bacteria: hello healthy gut!
This protein-rich paste provides an instant salty flavor foundation. It adds that silky ‘umami’ taste and feel to all sorts of dishes including soups/broths, salad dressings, vegetables, stews, glazes, and marinades.
Miso is also rich in essential minerals and a good source of various B vitamins, vitamins E, K and folic acid.
Serving size: 2 servings
Prep time: 15 minutes | Cooking time: 20 minutes | Total time: 35 minutes
1 large eggplant, or 2 smaller ones
Miso Sesame Paste
1/3 cup Miso paste, I used mellow white miso
1 tbs sesame oil
1 1/2 tbs maple syrup or honey
1 tbs toasted sesame seeds
1 tbs Sriracha (optional)
1 tbs freshly grated ginger
2 tsp rice vinegar
1 tsp minced garlic (about 1 clove)
1-2 tsp soy sauce to taste
Make it a meal with
Extra firm Tofu
Brown or jasmine rice
Microgreens or scallions for garnish
Halve the eggplants then carefully score the flesh diagonally until you achieve a criss-cross pattern. Make sure not to cut too deep or you might cut through the skin
Heat olive oil in a cast iron skillet or pan to medium/high heat
Once you begin to smell the oil, add the eggplants skin-side first and leave to cook for 4 to 5 minutes or until the skin is brown.
Flip the eggplants and cover the pan. Leave it to steam for 4 to 5 minutes.
While the eggplant is cooking, mix all the paste ingredients together in a small bowl. Season to taste
Turn on the broiler in your oven
Transfer the half-cooked eggplants on a lined baking tray. Spoon or brush on the miso sesame paste to the criss-crossed side of the eggplants.
Broil for 4-5 minutes. The sauce can bubble while baking, and will seep through the scores. Keep an eye on them so they don't char too much.
Remove from the oven, top with sesame seeds
Serve with extra firm tofu (tossed in the remaining miso paste in your hot skillet), brown or jasmine rice, pickled ginger, and microgreens or scallions for garnish
If you make this recipe, snap a photo and hashtag it #katalystliving.
I love seeing your creations!
Until next week,