Description
Slices of eggplant are seared then cooked in a glaze made of soy sauce, miso paste, rice vinegar, and sugar. Amaranth greens are added just before serving this vegan and gluten free summer meal over a bed of steamed rice.
Ingredients
- 1 tbsp coconut oil
- 4–5 Asian eggplant
- 2 1/2 tbsp soy sauce or tamari
- 1 tbsp chickpea miso paste
- 1 1/2 tsp sugar
- 1 tsp rice wine vinegar
- 1/4 tsp granulated garlic
- 1 tbsp water
- 1 small bunch of amaranth greens
- plain steamed rice and thinly sliced green onions to serve
Instructions
Heat the coconut oil in a large skillet set over medium heat. Slice the eggplant into half-inch thick rounds. Roughly chop the amaranth leaves and set them aside. Add the eggplant to the heated pan and allow it to sear on the first side for 5-7 minutes or until just beginning to brown. Flip the eggplant and do the same on the second side.
While the eggplant is searing on the second side, whisk together the soy sauce, miso paste, sugar, rice wine vinegar, granulated garlic, and 1 tablespoon of water. Try to make sure the miso paste mostly breaks up and blends into the glaze.
Once the second side of the eggplant has just started to brown, add the glaze. Then, add the chopped amaranth leaves. Stir to coat everything in the glaze, cooking the whole mixture for an additional 2-3 minutes or until the glaze has mostly been absorbed by the eggplant and amaranth. Serve immediately over plain steamed rice and garnish with thinly chopped scallions.
Notes
Amaranth greens are one of the only leafy greens that will grow here during the summer but if they aren’t available locally where you are, feel free to use any of the following in their place: spinach, chard, or bok choy. If you want to serve this as a side dish, you’ll be able to get 4 portions out of it rather than 2.
- Prep Time: 10 minutes
- Cook Time: 15 minutes