Mini Eggplant

Miso and Tahini Eggplant Steaks

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Tender mini eggplants are the perfect size for these meaty plant based steaks, packed full of rich umami flavour. Serve over jasmine or sushi rice and pair with a simple mixed green salad.
Servings: 4-5
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Ingredients

  • 3 Mucci Farms Mini Eggplants

  • 1½ tbsp miso paste

  • 1 tbsp tahini

  • 1 tbsp soy sauce

  • 1 tbsp maple syrup

  • 1 clove garlic, grated or minced

  • 1 tsp sesame oil

  • 2 tsp sesame seeds

  • 2 green onion, sliced

  • 1 tbsp olive oil

Directions

  • Slice skin off 2 sides of an eggplant then slice into 3 “steaks”. Make ¼ inch deep crosshatch cuts onto both sides of eggplant steaks. Repeat with remaining eggplants.

  • In a large bowl, whisk miso paste, tahini, soy sauce, maple syrup, garlic, and sesame oil. Add eggplant steaks, tossing to coat thoroughly. Let marinate for 15 minutes.

  • Heat olive oil in a large nonstick skillet over medium heat. Cook eggplant steaks over medium low heat, covered, for 3 minutes on each side or until golden brown and tender firm.

  • Sprinkle with sesame seeds and green onion to serve.

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