I asked my Facebook friends recently to recommend new veggies to add to my list and a couple of folks asked me about Eggplant and Sweet Potatoes. Both of these are pretty routine visitors to my dinner plate. But since I've cheated with some other regular visitors, I decided to bring these two on to the list as well. I often eat Sweet Potatoes - mostly roasted in the oven and eat them plain or I often make E2 Sweet Potato Fries. For eggplant, my go-to recipe has always been an Indian staple - Baigan Bharta, or occasionally Roasted Eggplant Slices. Today, Eggplant becomes New Veggie #42 and Sweet Potato become New Veggie #43.
Prep Time: 30 min
|Miso Glazed Sweet Potatoes|
- 1 Eggplant, cut into 8 wedges
- 2 Sweet Potatoes, cut into 8 wedges
- 2 tbsp Miso
- 1 tbsp Ginger-Garlic Paste
- 4 tbsp Low-Sodium Soy Sauce
- Pepper, to taste
- 2-3 leaves of Basil, chopped.
Mix miso, soy sauce, ginger-garlic paste and pepper in a bowl to make a thick paste. Brush onto wedges of eggplant and sweet potatoes and broil in the oven on high, or on the grill 8-10 min on each side, until done. Sprinkle with a little sprinkle of salt, if needed (I didn't add any salt because the Miso and Soy sauce had enough to make it taste just right for me!). Garnish with fresh basil and serve as a side, or eat it all as your entree ;) like me!
|Miso Glazed Eggplant|
My Assessment: I didn't use any oil, to even spray the grill, so the eggplant didn't fare well on it (got stuck). Overall, this recipe worked so-so for the eggplant and was decent with the sweetness of the potatoes. I loved the Miso glaze ... it was amazing. ... next time, I'll try it with regular potatoes.