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Stuffed Miso Eggplant

Oh My Veggies
  • 40 minutes
  • Serves 4

INGREDIENTS

12

Cherry tomatoes

1

large clove Garlic

2

Green onions

2

Japanese eggplants, large

10

Thai or regular basil, leaves

1/2

White onion, diced (about 1 cup), medium

1 tbsp

Dijon mustard

3 tbsp

Honey or agave nectar

1/2 tsp

Mirin

3 1/2 tbsp

Miso, yellow

1/2 tbsp

Tamari or soy sauce

1/4 tsp

Kosher salt

1 tbsp

Olive oil

1 1/2 tbsp

Rice vinegar

1/2 cup

Walnut, raw halves