This quick and simple dish makes a tasty appetizer for your next party or just a little something to munch on while your dinner cooks. This sauce is also good served tossed with noodles and shredded veggies for a cold noodle salad.
Eggplants with nutty miso dipping sauce
Ingredients
1 lb eggplant use baby round or Japanese long
1 tablespoon olive oil
Salt and pepper
1 spring onion light green and some dark green part sliced thin for garnish
Sauce
1/3 cup peanut or almond butter
2 tablespoon white miso organic
2 tablespoon rice vinegar
1 teaspoon grated ginger
1clove Garlic mashed (optional)
1/3 cup water or as needed to thin out
1 teaspoon tamari or salt as needed
A little sesame seeds to sprinkle on top
Blend all the ingredients for sauce except water and sesame. It should be smooth. Add water as needed to thin out. Transfer to a bowl and garnish with sesame seeds. Serve with grilled veggies or tossed with noodles.
Cut the eggplant in half. Rub olive oi, salt and pepper on the veggies. Grill on a hot pan till you get grill marks. Flip and do the same. Garnish with green onions and sprinkle of sesame seeds. Serve with the sauce. This works well with other veggies like: zucchini, mushrooms, peppers, onions also.
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