Vegan miso eggplant with tofu and sesame pumpkin
This vegan miso eggplant dish is a great meat-free option. Served with tofu and sesame pumpkin, this recipe is a hit for its supreme taste and texture.
- 1/3 cup (80ml) vegetable oil
- 1 large brown onion, thinly sliced
- 2 garlic cloves, crushed
- 2 large eggplants, halved lengthways, thickly sliced
- 1/2 cup (140g) miso paste
- 4 cups (1L) hot water
- 1/4 cup (60ml) salt-reduced soy sauce
- 2 whole star anise
- 1 cup (120g) frozen edamame, thawed
- 500g Kent pumpkin, seeded, cut into wedges
- 1 tbs black sesame seeds
- 1 tbs white sesame seeds
- 200g silken tofu, sliced
Heat 1 tbs of the oil in a saucepan over medium heat. Add onion and garlic and cook, stirring, for 1 min or until onion softens. Transfer to a heatproof bowl.
Heat half the remaining oil in the pan. Add half the eggplant and cook, turning, for 2 mins or until browned. Transfer to the bowl with the onion. Repeat with remaining oil and eggplant.
Return eggplant mixture to the pan. Whisk the miso and hot water in a bowl. Add to eggplant mixture with soy sauce and star anise. Bring to the boil over high heat. Reduce heat to low. Cook, stirring occasionally, for 50 mins or until eggplant is very tender. Stir in the edamame. Cook for 3 mins or until tender.
Meanwhile, preheat oven to 180°C. Line a baking tray with baking paper. Place the pumpkin on the lined tray. Spray with olive oil spray and sprinkle with the combined sesame seeds. Roast for 35 mins or until the pumpkin is golden and tender. Season.
Ladle eggplant mixture into serving bowls. Top with pumpkin and tofu.
Serve with fried shallots