Mmmmm, my miso-glazed Asian eggplant recipe is coated in delectable flavors that you can’t get enough of! Even better, each ingredient is carefully chosen to stop cancer and strengthen your immune system—all while soothing your soul with a warm and comforting meal.
For example, ginger (check out these other ginger-focused recipes) and garlic are two of the top spices you should eat to support treatments (click here for a more comprehensive list). Coconut Aminos drizzle on antioxidant, anti-inflammatory, and antimicrobial properties.
I love pairing a big mug of Tulsi Ginger Lemon OnkoTea™ with this recipe to add more healing benefits to my body, mind, and soul.
Ingredients:
- 2 eggplants, cut into wedges
- 4 tbsp miso paste
- Stevia to taste
- 4 tbsp sesame oil
- Salt to taste
- 1 tbsp rice vinegar
- Sesame seeds
For the Almond Butter Sauce:
- 2 tbsp almond butter
- 1 tbsp coconut aminos
- 1 tbsp rice vinegar
- A few drops of Stevia to taste
- 1 tbsp ginger
- 1 tsp sriracha sauce (optional)
Directions:
- Preheat oven to 400 degrees and line a baking sheet with parchment paper
- Mix the miso paste, stevia, sesame oil, salt, and rice vinegar in a large bowl
- Put wedged eggplant into bowl with sauce and toss to coat
- Layer sesame seeds onto a plate and coat the sides of the eggplant with sesame seeds before lining up on prepared baking sheet
- Bake in the oven for 25-30 minutes flipping halfway through
- Meanwhile, mix the ingredients for the almond butter sauce in a dipping bowl
- Garnish with green onions, dip in sauce, and enjoy!