Miso-Maple Glazed Eggplant Ribbons with Crispy Chickpeas

Ingredients

• eggplants2 medium
• canned chickpeas, drained and rinsed1 can (15 oz)
• neutral oil2 tablespoons
• white miso paste2 tablespoons
• maple syrup1 1/2 tablespoons
• rice vinegar1 tablespoon
• garlic, finely grated2 cloves
• red pepper flakes1/2 teaspoon
• scallions, sliced3
• toasted sesame seeds1 tablespoon

Method

1. 1Slice the eggplants lengthwise into thin ribbons and lightly salt them while you prep the rest.
2. 2Pat the chickpeas dry, then brown them in a hot skillet with half the oil until crisp at the edges.
3. 3In a small bowl, whisk the miso, maple syrup, rice vinegar, garlic, red pepper flakes, and 2 tablespoons water.
4. 4Add the remaining oil and eggplant ribbons to the skillet and cook until softened and lightly browned.
5. 5Pour in the glaze and toss gently so the eggplant turns glossy and the chickpeas get coated.
6. 6Cook 1 to 2 minutes more until the sauce clings and smells caramelized.
7. 7Top with scallions and sesame seeds, then serve hot.
8. 8Serve as-is for a light dinner or over rice if you want it heartier.

Tips

• Use a wide skillet so the eggplant can brown instead of steaming.
• If the glaze gets too thick, loosen it with a splash of water.

Nutrition