This can easily be a vegetarian main dish because eggplant gives you the same satisfaction that eating meat does. It's also a great addition to a larger dinner or side dish with a lighter dinner. Think in the Asian family for any pairings given the sauce you're creating.
Eggplant with Red Pepper Miso Sauce
Serves: 1 Time: 20-40 minutes Difficulty: A little hard if you're a new OneIfByFoodie
- 1/2 small eggplant, thinly sliced
- 1/2 roasted red pepper (from a jar or done yourself)
1 tsp. miso
- 1/2 tsp. soy
- 1/4 c. parsley
- splash of vegetable or chicken stock
- salt, pepper, oil
If making the pepper yourself, char it on a gas stove or broil in an oven until charred on all sides. Cover with plastic and let cool. Remove the majority of the skin and all of the seeds and ribs.
Combine the pepper, miso, soy, and parsley in a food processor or blender. Drizzle in the stock as needed.
Heat a pan or grill pan. Season the eggplant with salt, pepper, and drizzle liberally with olive oil.
Cook the eggplant for approximately two minutes per side.
Plate the eggplant and spoon the sauce over the top.