Serves 1
Directions
- 1Sauté the eggplant until slightly browned.
- 2Add shallots, garlic, and ginger until fragrant.
- 3Add miso, both soy sauces, and a little maple syrup to balance it out.
- 4Toss in the black beans and veggie stock and let it simmer.
- 5Add the cornstarch slurry to thicken it up.
- 6Serve it over rice with crispy onions and a good amount of chili crisp.
Ingredients
- 1 tbsp chili oil
- 2 shallots
- 3 garlic cloves
- 1 small ginger piece
- 1 aubergine
- 1 tbsp miso paste
- 3 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp chili garlic sauce
- 2 tbsp maple syrup
- 2 cans black beans
- 0.5 cup veggie broth
- 1 tbsp cornstarch
- 1 tbsp cold water
- null cooked rice
- null green onions
- null fried onions
- null chili crisp
Equipment
panspatulabowlspoon
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