Miso Roasted Eggplant, Cherries & Kefir – a delicious recipe with Eggplant, Eggplant, Sugar, milliliters, Water, Soy Sauce. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
For the eggplant, wash it and cut it in halves. Slice squares in each half.
2
Bring water, sake and sugar to the boil. Cook it at medium heat for 5 minutes until it thickens a little. Now add the remaining ingredients and whisk it until smooth.
3
Preheat the oven at 210u00b0C. Put the eggplant in a pan and marinate each half with 2 tablespoons of miso sauce. Now roast it for 15 minutes in the oven. Afterwards marinate it again and cook it for another 15 minutes until nicely caramelized.
4
Meanwhile wash the cherries and the spring onion. Cut the cherries in halves and remove the seeds. Cut the spring onion in thin rings.
5
Once the eggplant is cooked, toast the bread and drizzle the kefir on two plates. Then arrange the eggplant on top and season it a little with salt. Add cherries and spring onions.
6
Enjoy with a good, chilled Chardonnay.
44
kcal
Calories
10
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 15 ingredients. The key ingredients include: Eggplant, 1 Eggplant, 25 grams Sugar, 25 milliliters Sake, and more.
Yes, Miso Roasted Eggplant, Cherries & Kefir falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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