This is one of my creations from years ago. The sweet miso sauce goes with a lot of different vegetables. In fact, last night I sauteed eggplant, kohlrabi, onions, garlic, a beet, and beet greens and after cooking, mixed it all in this sauce. YUMM!
Steamed Eggplant with Sweet Miso Sauce
2 large eggplant
4 TBSP Miso
2 Tsp Agave Nectar
Chop eggplant into small slices or pieces. Place in about 2 inches of water. Steam until skin and pulp are soft.
Drain water. Mix miso and agave nectar in a separate bowl. (if you need extra, it’s ½ tsp of agave nectar to every 1 TBSP of Miso).
Pour sauce over eggplant, mix together and serve
Showing posts with label miso. Show all posts
Showing posts with label miso. Show all posts
