*REPOST FROM THE OLD BLOG*

Okay, hear me out. Eggplant is amazing.

Teenage me would never have guessed that I would actually crave eggplant as an adult.

BUT it’s so versatile and can be transformed into literally any cuisine, food palate, taste, etc you desire.

On rotation for “Meatless Mondaze” and oh-so addicting, this dish is as sweet as it is salty and turns a vegetable into comfort food. Inspired by Sushi Roku’s Eggplant Dengaku (but healthier), its velvety texture elevates the eating experience so this feels like a fancy restaurant-style item while being an easy weekday throw-together.

*Oh, and if you are still not convinced that you can crave eggplant and haven’t tried my Eggplant Rollatini recipe… run, don’t walk.

INGREDIENTS

1 medium eggplant, cut into 1-inch chunks

1/4 cup olive oil

1/4 cup tamari soy sauce

1/4 cup miso paste

1 tbsp. honey

1 tbsp. rice vinegar

1 tbsp. chili sauce

Optional toppings: green onions, sesame seeds

Serving Size: 4

INSTRUCTIONS

• Slice eggplant into 1-inch thick strips or rounds. Lay flat on top of some paper towels and sprinkle with salt. Let sit until the eggplant begins to sweat with moisture (minimum 10 minutes, maximum 1 hour). Pat dry with a paper towel and finish chopping into chunks.
• Make the sauce by whisking together the soy sauce, miso paste, honey, rice vinegar, and chili sauce. Set aside.
• In a large skillet or wok, heat the oil over medium heat. Once the pan is hot, add the eggplant and toss until the eggplant is soft but the outside is browning and crisping. *Don’t overcrowd the pan or it will be impossible to brown, instead do in batches.
• Once all the eggplant is cooked, add the sauce to the pan and cook for another 2-3 minutes.
• Serve piping hot over rice or as a side dish. 
• Enjoy!