Japanese aubergine
Japan
Prep: 5 minutes
Cook: 20 min
Difficulty: Easy
Many Japanese dishes like this one are accidentally vegan, super easy to make and very creative!
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Ingredients
Metric
U.S.
To delight
2
people
1
Aubergine
3
càs
miso paste
1
càs
soy sauce (tamari for gluten-free)
1
càs
maple syrup
1
càc
ground ginger
1
càc
sesame
Directions
Step 1
In a bowl, mix the miso paste, soy sauce, maple syrup and ginger, and add 2 tbsp water.
Step 2
Chop the aubergines in dices.
Step 3
Transfer to a Tupperware, cover with your sauce mix and shake well.
Step 4
Preheat oven at 210°C. Meanwhile lay the aubergine dices on parchment paper on a baking tray, making sure they’re not stuck together.
Step 5
Shove into the oven for 20-25mn, turning the heat down to 180°C after 10mn.
Step 6
Sprinkle with sesame and enjoy it warm!
