Description
This soy-glazed eggplant with amaranth greens is an easy and flavorful summer side dish that’s ready in 20 minutes! Slices of eggplant are seared then cooked in a glaze made of soy sauce, miso paste, rice vinegar, and sugar along with amaranth greens. This vegan side can easily be made gluten free with a couple of easy swaps.
Ingredients
- 1 tablespoon coconut oil
- 3-4 Asian eggplant
- 2 1/2 tbablespoons soy sauce, or tamari for gluten free
- 1 tablespoon mellow white miso paste
- 1 1/2 teaspoons sugar
- 1 teaspoon rice wine vinegar
- 1/4 teaspoon garlic powder
- 1 tablespoon water
- 1 small bunch amaranth greens
- 2-3 scallions, thinly sliced
- plain steamed rice, optional for serving
Instructions
Heat the coconut oil in a large skillet or frying pan 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, garlic powder, and 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. Serve immediately garnished with the sliced scallions. I like to serve this over plain steamed rice but I’ll leave that up to you!
Store leftovers in the fridge and enjoy within 3-4 days. Reheat with a splash or two of water.
Notes
- Amaranth greens are one of the only leafy greens that will grow here in Houston 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, bok choy, sweet potato greens, or cowpea greens.
- If you’re gluten free, make sure to check the label of the miso paste as not all are gluten free friendly.
- Makes about 4 side-dish sized servings.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish