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.
15gMisoI 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.
Preheat oven to 190 degrees Celsius (210 degrees Celsius top-bottom heat) and line baking tray with baking paper.
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
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
In the meantime, prepare the dressing.
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
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