Vegetarian BBQ Miso eggplant recipe
Photo by Roberto Caruso
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
- 14 g,
- Carbohydrates
- 20 g,
- Fat
- 4 g,
- Fibre
- 5 g,
- Sodium
- 660 mg.
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.
