Miso Eggplant

Yield: 4 servings

If you’re not cooking with miso, now is the time to start! Miso is a staple in Japanese cooking, and is traditionally made from fermented soybeans. It has a wonderfully salty, umami flavor and is a great food source of probiotics. This eggplant dish is a great addition to a summer BBQ or easy weeknight meal. Feel free to use this marinade on meat, seafood, tofu or any other vegetables. It’s delish!

Ingredients

4 cups of eggplant, diced (or two medium eggplants halved)
1 tablespoon white miso (organic, non GMO always)
1 teaspoon ginger, minced
1 teaspoon garlic, minced
1 tablespoon tamari or coconut aminos
1 tablespoon rice vinegar
2 tablespoons avocado oil

Instructions

Cut the eggplant as desired. If grilling, cut it in half and score the flesh; if sautéing, cut into cubes. Generously salt the eggplant and set aside for about 30 minutes. This is called “sweating” and it helps to tenderize the eggplant, removes that bitter taste, and releases moisture so the eggplant won’t absorb too much oil during the cooking process.
In a small/medium sized bowl, whisk together remaining ingredients. Add to the eggplant and either grill (flesh side down) or sauté in a pan over medium heat until soft.