Miso‑Glazed Eggplant with Quinoa

Ingredients

• 1 medium Eggplant
• 2 tablespoons Miso paste
• 1 tablespoon Maple syrup
• 1 tablespoon Soy sauce
• 1 cup Quinoa
• 2 cups Water
• 1 tablespoon Olive oil
• 2 stalks Scallions
• 1 teaspoon Sesame seeds(optional)

Instructions

1. 1

   Preheat the oven to 425°F (220°C). Slice the eggplant lengthwise into 1/2‑inch thick slabs and place on a baking sheet lined with parchment.

2. 2

   In a small bowl whisk together miso paste, maple syrup, soy sauce, and olive oil to form the glaze; brush both sides of the eggplant slabs generously with the mixture.

3. 3

   Roast the glazed eggplant for 15 minutes, then flip and roast an additional 5 minutes until tender and caramelized.

4. 4

   While the eggplant roasts, rinse the quinoa under cold water, then combine quinoa and water in a saucepan; bring to a boil, reduce heat, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.

5. 5

   Fluff the quinoa with a fork, divide onto two plates, top with the roasted eggplant, sprinkle sliced scallions and optional sesame seeds, and serve.