“Ethereal Miso-Glazed Eggplant Medley with Tropical Sorbets”
A flavorful filipino lunch perfect for vegan eaters - made for visual appeal and culinary depth.
Allergens
N/A
Ingredients
- 4 large eggplants
- 1/2 cup white miso paste
- 3 tbsp coconut sugar
- 2 tbsp rice vinegar
- 1/2 cup unsweetened almond milk
- 1/2 cup lime juice
- 1 mango, peeled and pitted
- 1 papaya, peeled and pitted
- 1/4 cup chopped fresh cilantro
- 1 tsp grated ginger
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Preheat the oven to 350°F (180°C). Slice the eggplants into 1/2 inch thick rounds. In a bowl, combine miso paste, coconut sugar, and rice vinegar. Mix until well combined. Brush both sides of the eggplant slices with miso mixture and place them on a parchment lined baking sheet. Season with salt and pepper. Bake for 20 minutes or until tender and golden brown. Set aside. In a blender, combine almond milk, lime juice, mango, papaya, cilantro, ginger, and garlic. Blend until smooth and creamy to create the tropical sorbets. To assemble, arrange miso glazed eggplant medley on individual plates. Drizzle with the prepared tropical sorbets and garnish with fresh cilantro leaves.
Chef’s Insight
The combination of umami miso glaze and tropical sorbets creates a harmonious balance of flavors.
Notes
Ensure you are using a high-quality miso paste for a rich umami flavor.