I found this recipe and decided it was too good to pass up – Irena’s pictures are seriously drool-worthy. And better yet, it was already vegan! Add tofu for a little protein boost – or top with some Sriracha sauce for a kick.
When I bought the ingredients for this recipe at an Asian market, the guy at the register was like, “Oh, you’re making this!” and pointed to a pre-made box version.
It’s more complicated, but homemade tastes better – so don’t give in to the box. Note: the original recipe was slightly modified a bit in order to create a thicker sauce and some Sriracha sauce (yay!).
Szechuan Sauced Eggplant
2 pounds Japanese eggplant (or other vegetable for roasting – like winter squash or regular eggplant!)
2 Tablespoons oil, divided (I used olive oil)
1 small sweet onion
3 cloves fresh garlic – smashed and chopped
2 Tablespoons tomato paste
1 Tablespoon yellow miso paste (for help finding gluten free options, click here)
2/3 cup water
1/2 teaspoon Sriracha sauce (or more – for more zip!)
salt, to taste
Directions: Cut eggplant into large wedges and toss with 1 Tablespoon oil and a few pinches of salt. Roast until tender and slightly browned (golden?). In a large saucepan, add remainder of oil, onion, and garlic. Sauté until tender. Add water, tomato paste, miso, and Sriracha to pan. Stir until tomato paste and miso is fully incorporated. Cook until thickened. To serve, spoon sauce over roasted eggplant and eat!