Vegan Glazed Eggplant Recipe – Nasu Dengaku Recipe – How To Make Vegan Glazed Eggplant

Prep: 5 mins – Cook: 10 mins – Total: 15 mins

INGREDIENTS

• 2 small eggplant
• 2 tablespoons vegetable oil or other neutral oil
• 1/4 cup miso paste (I use awase miso which is a mix of both red and white miso paste)
• 2 tablespoons mirin
• 1 tablespoon granulated sugar
• 1 tablespoon sake
• sesame seeds

INSTRUCTIONS

1. Slice eggplant in half and using a knife, score the inside in small squares.
2. In a pan over high heat, add oil and put the eggplant skin facing down.
3. Cook for a few minute until skin is brown. Turn the eggplant over and cover with a lid. Cook until eggplant is cooked through (about 3 to 4 minutes).
4. Meanwhile, in a bowl, mix miso, mirin, sugar and sake.
5. Cover a cooking tray with foil and place the eggplant on top. Brush miso dengaku mix on top of each eggplant until all the surface is coated.
6. Put in the oven and broil for 4 minutes. The miso mix should be bubbling when you take it out of the oven.
7. Sprinkle sesame seeds on top and serve hot.

This delicious recipe and photos were created by PickledPlum.com, we simply shared it. Please check them out for more great ideas!

Eggplant Meatballs With Zucchini Noodles

Prep: 15 mins – Cook: 25 mins – Total: 35 mins

Ingredients

eggplant meatballs

• 1 large eggplant
• 1 tablespoon olive oil
• 1 ½ cup bread crumbs
• 3 cloves garlic,
• ¼ cup fresh flat-leaf parsley
• 2 tablespoon fresh basil
• ¼ cup vegan parmesan
• 1 ½ tablespoon Italian Seasoning
• 1 flaxseed or chia egg
• ½ teaspoon salt
• pepper, to taste

everything else

• 12 oz Marinara Sauce
• 2 large zucchini

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Directions

1. Preheat the oven to 375F. Line a baking sheet with parchment paper and set aside.
2. Chop the eggplant into 1″ pieces. Heat olive oil over medium heat and add eggplant along with ¼ cups water. Sauté for 10 minutes until eggplant is slightly brown and tender.
3. Transfer it to a food processor along with all the other ingredients for your eggplant meatballs. Process until you have a uniform batter. Be careful not to overprocess or the meatballs will become gummy. Some texture is desirable. Taste and adjust seasonings.
4. Roll the meatball mixture into balls 2 heaping tablespoons in size and place on the prepared parchment paper. Bake for 20-25 minutes, until meatballs are browned and crispy on the outside.
5. When the meatballs are done, add them to a saucepot with marinara sauce until the marinara sauce is heated all the way through. Toss with zucchini noodles and serve with fresh parsley and vegan parmesan.

This delicious recipe and photos were created by MyDarlingVegan.com, we just shared it! They have so many other great ideas, you should definitely check them out!

Oven Roasted Egg Plant Slices

Prep: 5 mins – Cook: 30 mins – Total: 35 mins

Ingredients

• 2 medium Eggplant (~1 lb each)
• 1/4 cup Olive Oil
• 1/2 tsp Sea salt
• 1/2 tsp Garlic powder
• 1/4 tsp black pepper

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Directions

1. Preheat the oven to 400 degrees F (204 degrees C).
2. Slice the eggplant crosswise to make circles, about 1/2 inch (1.25 cm) thick. Cut off the leafy end only after you are done slicing, so that you’ll have more to grab onto as you slice.
3. Arrange the eggplant slices on an extra large baking sheet in a single layer. Drizzle with olive oil. Sprinkle with sea salt, garlic powder, and black pepper. Flip and repeat the olive oil, salt, garlic powder, and pepper.
4. Roast the eggplant slices in the oven for about 30-35 minutes, until soft and golden.

This delicious recipe and photos were created by WholesomeYum.com, we just shared it! Check them out for more awesome ideas!

Baked Eggplant Parmesan Recipe – Eggplant Parmesan – How To Make Baked Eggplant Parmesan

Prep 15 mins – Cook 40 mins – Total 55 mins

Ingredients

• 3 tablespoons melted butter
• ½ cup Corn Flakes cereal crumbs
• ¼ cup grated Parmesan cheese
• ½ teaspoon salt
• Dash of pepper
• 1 small eggplant
• 1 egg, beaten
• 1 cup marinara sauce
• 2 ounces (½ cup) shredded mozzarella cheese

Directions

1. Preheat oven to 400F (200C).
2. Pour melted butter into a 11 x 7-inch baking dish. Set aside.
3. Place egg in a shallow dish. Set aside.
4. In a separate shallow dish, combine Corn Flakes crumbs, Parmesan cheese, salt and pepper. Set aside.
5. Peel eggplant and cut into ¾-inch thick slices. Dip each slice in egg and coat with crumb mixture. Place in a single layer in the prepared baking dish.
6. Bake for 20 minutes; flip the slices over and bake for an additional 15 minutes.
7. Pour marinara sauce over eggplant and top with mozzarella cheese. Bake for 3 more minutes, or until cheese is just melted.

This recipe and photos were created by TheSeasonedMom.com. We just shared it! Their website is awesome, we definitely recommend checking it out for more ideas!