Miso Eggplant Sushi Bowls with Mango Chutney & Edamame Hummus

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Miso Eggplant Sushi Bowls with Mango Chutney & Edamame Hummus


Ingredients

  • miso glazed eggplant (see below)
  • rice
  • edamame hummus (see below)
  • mango chutney (see below)
  • sesame seeds
  • nori sheets or flakes
  • 1-2 avocados
  • liquid aminos (optional for topping)
  • MISO GLAZED EGGPLANT
  • 2 Japanese eggplants
  • 1/4 cup miso paste (I used red)
  • 1 tbsp sugar
  • 2 tbsp rice vinegar
  • 1 tsp sesame oil
  • 2 tbsp water
  • EDAMAME HUMMUS
  • 8 oz frozen shelled edamame
  • 2 tbsp lemon juice
  • 1 tsp minced garlic
  • 1 tbsp nutritional yeast
  • 2 tbsp sesame oil
  • 1/2 tsp salt
  • 1/4 cup tahini
  • 1 tbsp water
  • MANGO CHUTNEY
  • 2 cup mango (I used frozen)
  • 1 tsp ginger
  • 1 tsp minced garlic
  • 1/4 cup rice vinegar
  • 1/4 cup maple syrup
  • 1/4 tsp cinnamon
  • 1/4 tsp turmeric
  • 1/2 tsp coriander
  • 1/4 tsp chili powder
  • 1/8 tsp salt
  • 1/2 tsp sriracha hot sauce
  • 1/2 tsp mustard powder
  • 1 tsp lime juice

Instructions

  1. Add all of the mango chutney ingredients to a small/medium saucepan, bring to a boil, then lower the heat to low and simmer. Stir occasionally.
  2. While your chutney is simmering, make your edamame hummus. First, microwave your edamame in a bowl according to package directions. Place in your blender/food processor with all other ingredients and blend until smooth. Scoop your hummus into a glass container and place in the fridge while you make the rest.
  3. Make your rice according to package directions (I made 6 servings)
  4. Turn your broiler on. Cut your eggplant in half length-wise, and then in half if they are super long. Score your eggplant pieces on the flesh side (cut “x”s into the flesh), making pretty deep cuts. We do this so that miso glaze gets all down in there when broiling. Drizzle with sesame oil and sprinkle with salt.
  5. Broil your eggplant with flesh side down for about 5 minutes
  6. Make your miso glaze by whisking all ingredients together in a small bowl.
  7. Take your eggplant out of the oven, flip them over, brush the miso glaze generously over the flesh of the eggplant and get it all down in those cuts we made. Broil until the glaze starts to caramelize (about 5 more minutes)
  8. Cut your avocado in desired slices/pieces
  9. Spoon your rice in the bowl, top with eggplant, mango chutney, edamame hummus, avocado and nori and then sprinkle with sesame seeds!
  10. **NOTE: I place a whole nori sheet in the bottom of the bowl for photo purposes, but to make for easier for eating, you can break it up into smaller pieces

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