I have never been much of an eggplant fan, until now. And hold your hat….husband approved! 💁🏽‍♀️

A rendition of Chef Cynthia Louis’s Miso Eggplant – so delish!

First step is the sauce. Miso (probably better with the lighter version as she suggests), tamari, plum vinegar (new fav) and maple syrup. I used minced garlic in place of the ginger in the original recipe – taking into consideration the hubby’s major food aversions!! (It’s the least I can do while I try to improve his diet!)

Next, slice the eggplants down the center, lightly salt and pepper the inside. Use some coconut oil to slick up the pan and brown these (the insides only) for about 4-5 minutes. Don’t COOK them, just get some color on the white area.

Once this is done, make several slits in the eggplant so the marinade absorbs, then baste them with the delicious miso sauce.

Put these in the oven for about 15 minutes on 375.

While cooking, prepare some very thinly shaved cabbage, I used white and purple, along with some shallots. Top with diced green onion and cilantro.

Seriously – I just got a 9.5 out of 10 on this one – and an “I even liked the raw cabbage!” 👍🏼👍🏼😀