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Vegan Miso Glazed Eggplant with Turmeric Quinoa

Description

This dish combines the flavors of Japan and India to create a unique and delicious vegan meal. The miso glaze adds a rich, savory flavor to the roasted eggplant, while the turmeric quinoa provides a bright and comforting base.


Cuisine: Japanese-Inspired Vegan Fusion
Servings: 4-6

Ingredients

  • 2 medium eggplants, sliced into 1/2-inch thick rounds
  • 1/4 cup white miso paste
  • 2 tablespoons maple syrup
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon grated ginger
  • Salt and pepper to taste
  • 1 cup cooked quinoa (see below for turmeric quinoa recipe)
  • Fresh cilantro leaves, chopped (optional)

Turmeric Quinoa Recipe:

  • 1 cup quinoa, rinsed and drained
  • 2 cups water or vegetable broth
  • 1/2 teaspoon ground turmeric
  • Salt to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a small bowl, whisk together the miso paste, maple syrup, rice vinegar, sesame oil, and grated ginger.
  3. Place the eggplant slices on a baking sheet lined with parchment paper. Brush both sides of the eggplant with the miso glaze.
  4. Roast the eggplant in the preheated oven for 20-25 minutes or until tender and caramelized.
  5. Cook the quinoa according to package instructions or using the turmeric quinoa recipe below.
  6. To make the turmeric quinoa, bring the quinoa and water or broth to a boil in a medium saucepan. Reduce the heat to low, cover, and simmer for 15-20 minutes or until the quinoa is tender and fluffy. Stir in the ground turmeric and salt to taste.

Matching Wines

Pinot Grigio: This crisp and refreshing white wine pairs nicely with the sweet and savory flavors of the miso glaze and turmeric quinoa.

Grenache Rosé: For a lighter option, try pairing this dish with a dry Grenache Rosé. The fruit notes in the wine will complement the sweetness of the eggplant and the earthiness of the turmeric quinoa.