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VEGANE VIBES – "BE HEALTHY, BE HAPPY, BE VEGAN“

Miso eggplant from the oven

Hearty eggplant and miso from the oven with a creamy miso dressing

Miso eggplant from the oven

Miso eggplant from the oven sounds delicious, right? I must confess that I thought long and hard about whether to bring the recipe just now. We are in the midst of the holidays and most are looking for festive recipes right now. I am of the opinion that you can treat yourself to something other than dumplings or a vegan roast in between. My very special highlight is this fine eggplant from the oven with healthy black beans and a wonderful, creamy miso dressing.

Miso eggplants from the oven

Miso eggplant from the oven
Miso eggplant from the oven

What do we need for our fine dish? One eggplant, broccoli, black beans, maple syrup, miso and sesame oil. For decoration I use spring onion, sesame seeds ud chili flakes. The delightfully creamy dressing is made with lemon juice, almond paste, tamari, and a dollop of almond milk. All of this goes together in a high-powered blender and is blended into a fine dressing.

TIP: As a side dish, I recommend basmati rice, preferably whole grain for an extra serving of fiber.

Vegan eggplant dishes from the oven

Miso eggplant from the oven
Miso eggplant from the oven

This dish is not only a flavor highlight, but also scores high in nutritional and fiber content. The black beans are low in calories and score high in antioxidants. In addition, they have little fat and a lot of protein. Sounds dreamy, doesn’t it? It is. The complex dietary fibers it contains provide long-lasting satiety and ensure that blood sugar remains stable.

Broccoli is low in calories and very rich in important minerals, such as potassium, manganese, iron and copper. But that’s not all, because it is equally rich in precursors of vitamin A, vitamin C, B vitamins and vitamin K.

All in all, this dish is a caress for the soul, makes you full and happy. Miso tops it all off, as it is rich in vegetable proteins and (if made traditionally) provides valuable lactic acid bacteria.

Should you be after another healthy recipe today, I have the following suggestions for you:

The miso eggplant from the oven is

  • hearty
  • High protein
  • Full of roasted aromas
  • filling
  • Easy to make

Craving this healthy, hearty dish from the oven? I wish you a lot of fun in recooking and of course a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.

Miso eggplant from the oven

Miso eggplant from the oven

Where are my eggplant lovers? Starting today, there are no more excuses, because this oven dish is a real soul-pleaser. Creamy, aromatic and rich in valuable fiber. Topped off with a fine miso dressing, it’s ideal for a satisfying main course. Vegan, gluten free and high in fiber.
5 von 1 Bewertung
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Main course
Cuisine german
Calories 490
AUTOR: VEGANEVIBES

Inhaltsstoffe

4 Servings

FOR THE OVEN EGGPLANT:

  • 2 Piece Eggplants cut into bite-sized cubes
  • 250 g Broccoli florets cut into bite-sized pieces
  • 400 g black beans drained and washed well
  • 15 ml maple syrup
  • 15 ml Sesame oil more at will
  • 15 g Miso I use a light, mild miso, NOTE: Miso contains lactic acid bacteria that are destroyed at high temperatures, if you want to avoid this, add the miso only at the very end or mix it into the sauce.
  • A pinch of salt

FOR THE DRESSING:

TO SERVE:

  • 1 Confederation Spring onion Roots removed, cut into rings
  • Sesame seeds
  • Chili flakes

Anleitung
 

  • If serving rice as a side dish, prepare now.
    Die Zutaten für die Miso Aubergine
  • Preheat oven to 190 degrees Celsius (210 degrees Celsius top-bottom heat) and line baking tray with baking paper.
    Gut durchmischen
  • FOR THE OVEN EGGPLANT Put eggplant cubes, black beans, miso, maple syrup, sesame oil and salt in a bowl and mix well until everything is combined . Spread evenly on baking sheet, place in oven and bake for 30 minutes.
    2 Piece Eggplants, 400 g black beans, 15 ml maple syrup, 15 ml Sesame oil, 15 g Miso, A pinch of salt
    Rösten
  • Meanwhile, blanch the broccoli florets briefly in hot water and add to the eggplant and beans 10 minutes before the oven roasting time is up. Mix well and continue roasting.
    250 g Broccoli
    Zutaten für das Miso Dressing
  • In the meantime, prepare the dressing.
    Alle Zutaten in den Mixer geben
  • FOR THE DRESSING provide a blender. Pour in warm water, lemon juice, tamari, almond paste and chili flakes. Process on high speed to make a fine sauce.
    125 ml Water, 30 ml Lemon juice, 15 ml Tamari, 45 g Almond paste, Chili flakes to taste
    Das Dressing ist fertig
  • Mix the dressing into the lukewarm oven vegetables and divide onto plates. Serve with rice, green onion, sesame seeds and chili flakes. Best fresh.
    Sesame seeds, Chili flakes, 1 Confederation Spring onion
    Miso Aubergine aus dem Ofen

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Nährwertangaben

Serving: 1PortionCalories: 490kcalCarbohydrates: 43gProtein: 14gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 372mgPotassium: 681mgFiber: 12gSugar: 4gVitamin A: 403IUVitamin C: 59mgCalcium: 103mgIron: 3mg

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