Miso-Glazed Eggplant Pockets

Miso-Glazed Eggplant Pockets: A Delicious Vegan Appetizer
Looking for a vegan appetizer that's both delicious and easy to make? Look no further than these Miso-Glazed Eggplant Pockets! This dish is perfect for those who love the taste of eggplant and want to try something new.

Ingredients (serves 4):

- 2 medium-sized eggplants
- 1/4 cup miso paste
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 1/4 cup chopped peanuts

Cooking Tips:

- Choose eggplants that are firm and shiny with no bruises or soft spots.
- Cut the eggplants into thin slices to make them easier to fold into pockets.
- Use a non-stick pan or a well-seasoned cast iron skillet to prevent the eggplant from sticking.

Instructions:

1. Preheat the oven to 400°F.
2. Cut the eggplants into thin slices and brush them with sesame oil.
3. In a small bowl, whisk together the miso paste, soy sauce, rice vinegar, honey, ginger, and garlic.
4. Brush the miso glaze onto the eggplant slices and fold them into pockets.
5. Place the eggplant pockets on a baking sheet and bake for 20-25 minutes, or until the eggplant is tender and the glaze is caramelized.
6. Garnish the eggplant pockets with scallions, cilantro, and chopped peanuts.
Appearance and Taste:
These Miso-Glazed Eggplant Pockets are a beautiful golden brown color with a sweet and savory glaze. The eggplant is tender and juicy, and the glaze is sticky and caramelized. The scallions, cilantro, and peanuts add a fresh and crunchy texture to the dish. This appetizer is perfect for those who love the taste of eggplant and want to try something new.
Type of Dish: Vegan Appetizer
Main Ingredients: Eggplant, Miso Paste, Soy Sauce