Products used in this recipe - Rainbow Seaweed Salt, Rainbow Seaweed Chickpea Miso & Sesame Seasoning
Serves 2
Ingredients
1 eggplant
1 tsp Alg Rainbow Seaweed Salt
1 tsp rice wine vinegar
1 tsp soy sauce
1 tsp honey
1 tsp sesame oil
Pinch of pepper
1 tbsp cooking oil
1 tsp Alg Rainbow Seaweed Chickpea Miso and Sesame Seasoning
½ tsp spring onion (chopped)
Steps
- Slice eggplant in half, lengthwise. Then cut the flesh diagonally to form a crisscross pattern. Be sure to cut the flesh deep enough, but do not cut through the skin.
- Rub Alg Rainbow Seaweed Salt onto the flesh of the eggplant and set aside for a few minutes.
- Meanwhile, whisk together rice wine vinegar, soy sauce, honey, sesame oil, and pepper in a small bowl until the honey has dissolved. Set aside.
- Heat oil in a skillet. Once the skillet is hot, place the eggplant onto the skillet, skin side up. Let it cook for about 5 minutes over medium-high heat.
- If the eggplant is getting too dark and not softening, turn down the heat slightly and let it cook for another 2 minutes. Check frequently.
- Flip the eggplants over (skin side down) when the flesh part is brown and slightly softened. Let it cook for another 2-3 minutes.
- Once the eggplant is softened, pour the rice wine vinegar sauce over it. Then, sprinkle the Alg Rainbow Seaweed Chickpea Miso and Sesame Seasoning and spring onion on top.
- Serve while it’s hot.