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Miso-Glazed Eggplant with Tahini Sauce

Miso-Glazed Eggplant with Tahini Sauce

I’m a big fan of Japanese food. I studied Japanese cuisine with a real Japanese chef about a year.Japanese looks very simple, but at the same time has many incredible umami ingredients and secrets that looks like a real magic. I like that simplicity and elegance at the same time, healthy approach and smaller portions.

Sometimes I just play with the Japanese food ingredients, try to get a new combination. Eggplant, miso and tahini is an amazing combination. This is my favorite vegan dish for cold lazy days. Usually I serve it as appetizer or as a part of macrobiotic bowl. By the way miso paste is extremely rich of protein that make this dish nutritious. Tahini paste is a great source of calcium – 426 mg per 100g!

Further Food Commentary:

Made from fermented soybeans, miso paste is a source of the fifth, savory taste called "umami." Miso is also considered a probiotic food that, when paired with prebiotic foods like the scallions and garlic used here, will help promote health of your GI and immune systems. This purple eggplant in this recipe is also a rich source of the powerful antioxidant phytochemicals called anthocyanins -- plant pigments associated with deep red-oranges to blue-violets, and may reduce inflammation, improve cardiovascular health, and are linked to prevention of age-related cognitive losses.

Notes: Just 1 Tbsp of miso provides about 600 mg sodium, or about 1/4 of the recommended daily amount. If you're watching sodium intake, consider decreasing the amount of miso in the vinaigrette to 2 tsp (as opposed to 2 Tbsp). There are also some reduced sodium miso products on the market. Additionally, if you have an allergy or intolerance to soy, be advised that while the fermentation process breaks the nutrients down, some proteins in miso may still cause an allergic reaction.


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