Cooked - Miso Glazed Eggplant And Corn Ribs

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Miso Glazed Eggplant And Corn Ribs

1.0

2 eggplants, cut in wedges

4 Tbsp miso paste

3 Tbsp maple syrup or agave syrup

4 Tbsp (sesame) oil

Salt to taste

1 Tbsp white wine or rice vinegar

Sesame seeds (optional)

4 pre cooked corn on the cob, cut in half vertically and then quartered

2 Tbsp oil

1 Tsp salt

1 Tsp garlic powder

1 Tsp paprika

2 Tbsp vegan Mayo

1 Tbsp sriracha

Lemon juice

Mix the miso paste, maple/agave syrup, oil, salt, and vinegar. Add the eggplant wedges and fully coat them with the mixture.
Dip one side of the eggplant wedges in sesame seeds and place on a baking tray. Bake at 200C/400F for 25-30 minutes, flipping halfway through.
For the peanut sauce, mix the peanut butter, soy sauce, vinegar, and agave/maple syrup. Add optional ingredients like ginger, garlic, or sriracha.
Mix the oil, salt, garlic powder, and paprika. Brush the corn quarters with the mixture.
Bake the corn at 190C/375F for 25-30 minutes or air fry at 190C/375F for 15 minutes.
For the sauce, mix the vegan mayo, sriracha, and lemon juice.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥬Vegetable Dish

CuisineAsian Fusion

Occasions🍗Barbecue📆EverydaySummer Gatherings

Season☀️Summer

DifficultyEasy ⏰ 30m

Created 91 weeks ago

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