Glazed Eggplant Sticks (Print Version)
# Ingredients:
01 -
3 medium Japanese eggplants (about 1.5 pounds)
02 -
2 tbsp grapeseed oil
03 -
1.5 tbsp rice vinegar
04 -
3 tbsp white miso
05 -
1 tbsp honey (or use maple syrup)
06 -
2 tsp toasted sesame seeds
07 -
1.5 tsp tamari or soy sauce
08 -
1.5 tsp sesame oil (toasted)
09 -
1 tsp freshly grated ginger
10 -
2 thinly sliced scallions
→ Serving Options
11 -
Optional: Kale and seaweed salad
12 -
Optional: Steamed jasmine rice
# Instructions:
01 -
Turn oven on to 400°F (200°C). Put 12 six-inch skewers in warm water to soak for at least 10 minutes.
02 -
Slice a bit off the eggplant ends. Cut each in half lengthwise, then into half-moons about ¾-inch thick. Slide these onto the soaked skewers, leaving small gaps between pieces.
03 -
Lay skewers on a baking sheet with parchment. Coat all sides of eggplant pieces lightly with grapeseed oil. Face the skin side up and bake for about 30-35 minutes, until the skins soften and brown.
04 -
Combine miso, sesame oil, vinegar, ginger, tamari, and honey in a small bowl. Stir or whisk until smooth.
05 -
Turn skewers so skin sides are down. Cover the tops of the eggplant fully with glaze. Cook another 10 minutes, until the glaze browns slightly. Sprinkle sesame seeds and scallions on top before serving. If you'd like, pair with steamed rice or kale salad.