Vegetarian BBQ miso eggplant
11
- Prep Time10 mins
- Total Time25 mins
- Makes4 Servings
Go vegetarian on the grill tonight with this protein-packed Japanese eggplant recipe. Serve with a crunchy apple salad and a tart white wine. Delicious.
Ingredients
3 tbsp mirin
4 tsp miso paste
1 1/2 tsp vegetable oil
312-g pkg textured vegetable protein (TVP), such as Yves Original Veggie Ground Round
1/2 tsp hot-red-chili-flakes
1 tbsp minced fresh ginger
3 green onions, thinly sliced, green and white slices kept separate
2 Japanese eggplants
Instructions
PREHEAT barbecue to medium. Combine mirin with miso in a small bowl; set aside.
HEAT a large non-stick frying pan over medium-high. Add oil, then TVP, chili flakes, ginger, white slices of green onion and 3 tbsp of mirin mixture. Stir well until heated through, about 2 min.
SLICE eggplants in half lengthwise, without cutting all the way up like a book. Make shallow cross-hatch cuts on eggplant, then brush cut sides with remaining mixture.
OIL grill. Barbecue eggplants, cut-side down, with lid closed, rotating halfway through, for 5 min. Flip eggplants and continue barbecuing until tender, about 6 more min. Plate and top with TVP mixture. Garnish with green onion slices.
Nutrition (per serving)
Calories 167, Protein 14g, Carbohydrates 20g, Fat 4g, Fibre 5g, Sodium 660mg.
Wine Pairings
Pair it with: A tart and peppery white. The rich flavours of miso and TVP require careful consideration when it comes to your choice of wine. The solution? This grüner from Austria tingles with lip-smacking Granny Smith apples and peppery spice. Our Pick: Loimer Grüner Veltliner, Austria, $20.
Serve with Crunchy Japanese apple salad.